Food and Bioproduct Sciences
off-campus site through a satellite campus or regional partner.
Food and Bioproduct Sciences (FABS) is a unique multi-disciplinary program that incorporates the knowledge of biology, chemistry, physics, microbiology and engineering to the production of food and bioproducts from plants, animals and microorganisms.
- College of Agriculture and Bioresources
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As a department, we are committed to developing sustainable environmental solutions for the production, utilization, and handling of agriculturally based commodities while adding value to the Canadian agri-food industry. Our goal is to improve the nutritional, quality and safety aspects of the foods we consume and to utilize our biological resources in the fullest manner possible.
In-depth training in the integration of microbiology, and food and bioproduct sciences with respect to production, quality assurance and safety occurs at all levels of the program. A major emphasis is on the laboratory skills needed to develop new products and to ensure the ongoing quality of existing production systems.
The BSA degree with a major in Food and Bioproducts Science provides training in food and bioproducts as well as a broad background in 21st Century agriculture. Graduates can be found at all levels of the food and bioproducts sector.
AgBio offers a setting that combines the advantages of a full-scale university with the benefits of a small, specialized program. The small class sizes in third and fourth year and supportive atmosphere allows students to get to know their instructors and fellow students and to build a network of personal and business contacts.
As well, 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.
Graduates are eligible to receive P.Ag. status for practise in the profession of agrology.
Food Additives and Toxicants
Introduction to the types of food additives currently used in the food industry and the function(s) of these chemical compounds. The safety of and toxicological information will be presented and discussed. The overarching questions on the need for food additives, and their safety will be presented, while discussing the types and concentrations.
Dairy Science and Technology
Examines the chemistry and processing of dairy products. Lectures will cover the fundamental aspects of milk with respect to chemistry, biochemistry, nutrition and engineering, as well as its application in a wide variety of dairy products.
Provides an understanding of the processes involved with developing products for food and non-food applications, stemming from the idea/concept stage, to prototype development and testing consumer acceptability. Emphasis will be placed on a team approach for effectively planning and executing the development of a new product for the marketplace.
BSA graduates with a major in Food and Bioproducts occupy leadership positions within the agri-food industry, developing new products, packaging and processing methods to improve the quality, self life, and nutritional aspects of foods; investigating new methods to improve the safety of foods; working to expand utilization of bioproducts for human and other uses, and in quality control within food companies across North America and Europe. A major in Food and Bioproduct Sciences will provide students with opportunities as
- food safety inspector
- quality assurance technician
- research technician
- product specialist
- product development technician
As well as in-depth training in food and bioproducts, the BSA provides a broad background in 21st Century Agriculture. Graduates can be found at all levels of the food and bioproducts sector.
Numerous opportunities exist beyond a Bachelor’s degree if you wish to continue your education. Students in Master’s and/or Doctoral (Ph.D.) degrees are highly sought after by industry, government and academia to fill senior positions.