There are two types of Master’s programs in the Department of Food Science:
Thesis projects may be of a basic research type or of an applied or practical nature relating to the chemistry, physics and/or microbiology of food raw materials, processes and/or products. The thesis program requires a minimum of 12 credit hours of coursework, with the thesis research topic assigned within an area of interest to the student and pertinent to departmental research objectives.
Additional coursework plus practical work terms and a comprehensive examination are substituted for a research project and written thesis. The non-thesis program requires a minimum of 30 credit hours of coursework.
The general program in Food Science involves studies of the physical, chemical or biological characteristics of food during all phases of manufacturing and processing - starting with the raw materials and ending in consumer products. Uniquely positioned in the Faculty of Agricultural and Food Sciences, the Department of Food Science develops and evaluates value-added opportunities for agricultural food products.
New product development and food process improvement are important national and international priorities and the Department is committed to the training of highly qualified personnel in these areas.