Food Science

Food Science:- Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.Academic Performance (85% of Admission Score): Admission to the Food Science major is based on a minimum academic standing of 70%, calculated based on the best 21 credits per year of post-secondary courses required in this program. The student must have completed ENGL 112 or equivalent. Elective courses and LFS 100, LFS 250, LFS 350, or LFS 450 are not included in this calculation.

  • Public Health and Pediatric Nutrition
  • Food Processing and Technology
  • Food Engineering
  • Food Waste Management
  • Trends in Food Science & Technology
  • Microbiological and biochemical aspects of food

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Food Science Conference Speakers

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