Program description
Food scientists fuel the minds that feed the world. They study the physical, microbiological, and chemical makeup of food and use their findings to develop the nutritious, delicious and innovative foods products that line supermarket shelves everywhere.
In the Bachelor of Science (Food Science), students study food safety, chemistry, microbiology, engineering, and sensory science. They develop a greater understanding of the fate of agricultural raw materials, and how such materials are processed and formulated into food products before being presented to the consumer.
Program options
Degree options
B.Sc. Bachelor of Science (Food Science)
Program focus options
- Science – Explores the science and technology of food processing, packaging, and preservation of foods
- Business – Explores the business and economics of food production, including marketing and finance, for students who wish to work in the food industry as business managers or entrepreneurs
Minor options
- Animal Systems
- Entomology
- Plant Biotechnology
- Soil Science
- Programs in other faculties
Note
Food Science is available as a minor in the Faculty of Agricultural and Food Sciences. It is also open to students in other programs.
Interesting courses and unique opportunities
Interesting courses
- Functional Foods and Nutraceuticals
- Food Product Development
- Cheese and Fermented Milk Products
Co-op option
The Cooperative Education option integrates the student’s academic study with practical work experience in industry, government and the farming profession. To obtain the co-op designation, you must complete three 4-month work terms. Two of these can be during the summer. This program option will extend your degree time by one semester (slightly longer if you take more work terms in winter).
Exchange opportunities
Exchange opportunities exist for agriculture students to study abroad in countries such as Sweden, Mexico, France, the U.S., China and India.
Professional opportunities
- Food Technologist/Engineer
- Food Development Specialist
- Food Safety Inspector
- Food Chemist
- Marketing Specialist
Note
Many companies have facilities across the globe, which provide opportunities to travel all over the world. Students who take the business option will have the science and business background they need to help companies introduce new food products to the marketplace, or start a business of their own.
Admission requirements & prerequisites
Direct entry option
- Manitoba high school graduation with five full credits at the Grade 12 level, in courses designated S, G, or U.
- A minimum 85% average over the following, with no less than 60% in each course:
- English 40S
- Pre-Calculus Math 40S or Applied Math 40S
- Chemistry 40S, Physics 40S, Biology 40S, or Computer Science 40S
This entry option is open to high school students or high school graduates who have not completed any university or college courses. Specific program requirements will vary; details of these requirements are available on each program’s application page.
Advanced entry option
24 credit hours in U1 (or approved Bachelors program)
This entry option is open to students who have completed a minimum of 24 credit hours of university level study. Specific program requirements will vary; details of these requirements are available on each program’s application page.
High school prerequisites
High school prerequisites: Pre-Calculus Math 40S (min. 60%), Biology 40S, Chemistry 40S are required
Many programs will require or recommend specific high school courses over and above their admission requirements. These high school prerequisites are not always required to enter the program, but they must be completed to enrol in certain university courses within it. If a student does not have a particular prerequisite when they enter the program, they may complete an equivalent upgrading course at university that will satisfy the prerequisite requirement.
More details on admission requirements, application dates and how to apply is available on the Faculty of Agricultural and Food Sciences apply for admission page.
What is unique about this program at the U of M?
Our Food Science program has one of only two Canadian public dairy processing plants that are inspected by Canadian Food Inspection Agency. The plant is a source of many innovative commercial products, and gives students direct experience in basic dairy processing.
Access to the food processing plant in the Food Science Department provides students with the opportunity to develop real products with commercial potential. Our student teams regularly compete in international competitions, and have won top prizes in some of these competitions.
The Food Science program is closely affiliated with the Richardson Centre for Functional Foods and Nutraceuticals. The Centre is a multi-million dollar facility with sophisticated food processing instrumentation, test kitchens, facilities for testing new products in animal and human feeding studies, and genetic analysis instrumentation.
Important links
Faculty of Agricultural and Food Sciences
Department of Food Science
Graduate studies in Food Science
