Food & Applied Microbiological Sciences
Examine the invisible world. Learn how to avoid E. coli, why beer is a safe beverage for travelers and how the caramel is put into the Caramilk™ bar. These are just a few of the opportunities available to you when you choose to major in Food & Bioproduct Sciences at the University of Saskatchewan.
What is Food & Applied Microbiological Sciences?
Food & Applied Microbiological Sciences is the discovery and application of knowledge of microbiology, food science and technology to the pre- and post-harvest agri-food and manufacturing industry.
Our focus is on developing new and safer food products, finding environmental solutions to the production and handling of animal wastes, biological solutions to plant and animal pests (biocontrol), and adding value to plant and animal products via conversion to things like nutraceutical compounds, biofuels, and improving the ability to control pathogenic microorganisms associated with food and water.
Applied Microbiology is the study of the microbial world and the way it interacts with our own. It looks at how we can harness and utilize the powers of microbes in areas ranging from agriculture and bioresources to food and other bioproducts for human use, to pest control, to industrial processes, and medicinal uses.
Food Science applies principles from chemistry, biology, microbiology and engineering to the study of food and the development of food technology. Food technology is how safe, nutritious and appealing food is developed, processed, evaluated, preserved and packaged.
This program at the U of S provides students with an understanding of the roles that plants, animals and microorganisms play in production agriculture, and the development of food and bioproducts.
Food & Applied Microbiological Sciences is a unique program that interfaces between the disciplines of food science and microbiology. A low faculty-student ratio in our courses allows students and faculty to really get to know one another, so communication barriers come down and classroom participation and learning goes up. The desire and energy that students have to learn in turn energizes me, and motivates both my teaching and research.—Darren Korber,
Associate Professor
Department of Food & Applied Microbiological Sciences
Career Opportunities
A major in Food & Applied Microbiological Sciences can take students in many directions.
Job opportunities for graduates are plentiful and varied—many graduates occupy positions in the food processing industry to assist with quality control, new product development or plant management; fermentation and pharmaceutical industries; environmental bioremediation; government inspection; industrial quality control laboratories; and, as research assistants and associates in university, government or industrial research establishments. The College’s strong ties with industry and reputation for producing well-rounded, quality graduates means that many businesses turn here first when recruiting employees.
As well, federal and provincial governments have a growing need for scientists to implement and interpret regulations for the food industry. Further afield, many developing countries require trained scientists as they build their own food processing industries. Those who pursue a Master’s or Ph.D. degree occupy senior positions in industry and government, and may also take up careers in university teaching and research.
The U of S Advantage
The Department has 8 faculty and 4 government chairs with diverse research and teaching interests and has a supportive environment welcoming students from many educational disciplines including agriculture, biochemistry, chemistry, microbiology and nutrition. The small class sizes and supportive atmosphere allows students to get to know their instructors, and fellow students to build a network of personal and business contacts.
The College of Agriculture and Bioresources has many exciting course offerings that allow students to get their hands dirty during their studies. Take part in classes that involve more than pen and paper note-taking sessions through field trips and class projects that tackle real world issues.
Outside the classroom, students can enhance their studies by participating in a study abroad option, and offset their educational expenses with summer employment opportunities either within the Department or with one of the many related businesses in and around Saskatoon.
Students can take advantage of a number of scholarships and bursaries available exclusively to students in the College of Agriculture & Bioresources, including new renewable entrance awards designed especially for students entering the College directly from high school or upon transferring from another college or university.
Choose your Program
Students majoring in Food & Applied Microbiological Sciences take a selection of core classes during the first two years of the program. Beginning in third year students will concentrate on one of two food science or applied microbiology streams.
Some course content students will encounter include:
- how microorganisms affect the food supply, food spoilage and food-borne illness, and how they produce fuels and foods such as alcohol, vinegar and cheese
- how microorganisms are used as biological insect pest control agents in agricultural and environmental situations
- the types of food additives currently used in the food industry and the function of these in foods
- food processing and preservation operations such as freezing, drying, evaporation and thermal processing
A Major in Food & Applied Microbiological Sciences
Students majoring in Food & Applied Microbiological Sciences earn the following degrees:
The Department also administers the food science program offered through Arts & Science. This four-year program leads to a Bachelor of Science (B.Sc.) degree and is designed for students who want to take basic science courses with fewer requirements for basic agricultural information.
A Stepping Stone ...
A B.S.A. degree in Food & Applied Microbiological Sciences is a highly useful and marketable background for studies in other areas such as business, communications, education, journalism, law, marketing, nutrition and politics.
Graduates from this highly-regarded degree program have excellent prospects as Master’s students at the U of S and other top universities across North America and internationally.
Studying Food & Applied Microbiological Sciences allows me to choose from a broad range of courses from microorganisms in food to biotechnology. Classes are small, making it easy to get to know your professors and make new friends, both academically and socially. I recommend Food & Applied Microbiological Sciences to anyone who is looking for a fun and inviting program to challenge and excite them.—Karla Klemmer,
Third-year Student
Hometown: Saskatoon SK
Outstanding Faculty & Students
- Paul Boatness, B.S.A. ’99 and Trina Boatness, B.S.A. ’98 were part of a team behind the creation of Energy to Go bars at Sunrype.
- Jill Keller and Kimberley Wood 2006 NSERC undergraduate research awardees.
- Professor Mike Ingledew and his group developed a technology allowing production of higher concentrations of alcohol in industry. Today, every major brewery in the world uses the high-sugar technique to produce more beer with existing equipment and labour.
- Professor George Khachatourians pioneered the National Biotechnology Development Plan of Canada in 1981. He leads a world-renowned research group that is developing ways of using microorganisms to naturally control insects for the improvement of animal feed and the development of food biotechnology applications.
- Professor Darren Korber examines the use of microorganisms to detoxify undesirable agents in certain environments. This work is expected to lead to significant benefits for the food industry.
- Professor Nicholas Low received the 2006 William J. Eva Award from the Canadian Institute of Food Science and Technology in recognition of his contributions to food science through research and science. He was also recently appointed to the NSERC Strategic Projects Selection Panel -Quality Foods and Novel Bioproducts.
- Professor Xiao Qui is active in the metabolic engineering of plants to provide novel oils for nutraceutical or industry use.
- Professor Phyllis Shand directs a nationally prominent research program that tests and develops products for the meat industry.
- Professor Takuji Tanaka mills peptides active in human health.
Laboratory & Research Facilities
As Agriculture & Bioresources students, your home base is the state-of-the-art Agriculture building, a prominent feature of the beautiful U of S campus. As a research-driven department, Food & Applied Microbiological Sciences has an extensive range of high-caliber facilities, including:
- Two state-of-the-art food processing pilot plants
- Fermentation lab
- Laboratory suite and containment facility for studying microbial insecticides
- Three microbial biotechnology labs
- Laser microscope and digital imaging facilities
- Product development laboratory
- Biodiesel/biolubricants research laboratory
- Protein quality/utilization research laboratory
- Microbial and plant lipids research laboratory
Getting Involved
Food & Applied Microbiological Sciences majors can participate in one of the campus' most active and spirited student bodies. You can liven up your time at university by joining one of the many college-based student clubs such as the Agriculture Students’ Association.
Admission Requirements
The following is a list of high school subjects required for admission. Please select the province/territory where you completed high school.
Additional Information
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