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Food Science

You can begin this program at an
off-campus site through a satellite campus or regional partner.

The Food Science program offers courses in a wide variety of scientific areas that address preservation and processing of raw commodities into healthy, safe and appealing foods.  The program also addresses a number of global food issues relating to the relationship between food and human health and food security. Our program has been designed for students who have a strong interest in the sciences and wish to apply this knowledge to the development of a safe and nutritious food supply.


Program Options

Bachelor of Science - Food Science

  • B.Sc. Four-year
  • B.Sc. Honours

Admission Requirements and Deadlines

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What is Food Science?

When you major in Food Science at the University of Saskatchewan, you open a world of opportunities in a rapidly-expanding field. Investigate traditional and innovative methods of food processing, preservation and packaging. Examine what’s happening to meet consumer demand for nutrition in our  fast-paced world. Debate the issues of food additives versus natural foods. Learn about natural toxicants. Research new methods of detecting food alteration. Help decrease world hunger by contributing to scientific progress in distribution and nutritional issues related to the world's food supply. A B.Sc. in Food Science at the University of Saskatchewan gives students unique insight into the food industry and rewarding career options in a critically important field that is growing daily.

Food Science is a multidisciplinary science-based field that incorporates chemistry, biochemistry, biology, engineering, microbiology and nutrition to solve real world issues associated with the many facets of food manufacturing. Specific topics relating to the Food Science program include, but are not limit to, studies in chemical and physical natures of foods, the cause of food deterioration, and principles of food processing and preservation. 

The foundation of food science lies in the scientific understanding of food components such as water, carbohydrates, lipids and proteins, and the reactions that occur in foods during processing and storage. The discipline is expanding by incorporating developments in advanced technologies, such as genetic engineering, nanotechnology, and synchrotron radiation analyses.

The program is offered by the Department of Food and Bioproduct Sciences (FABS) through the College of Arts and Sciences. The FABS Department is committed to developing environmentally-sustainable solutions for the production, utilization, handling and storage of foods/food ingredients/bioproducts while adding value to the Canadian agri-food industry.

Food Science: Is it for you?

  • The Food Science program offers the advantage of a diverse and supportive environment with numerous opportunities to interact with professors and peers both inside and outside of the classroom.
  • Students come from across Canada and around the world, including Europe, Asia, Africa and South America.
  • The Food Science program has excellent research support and courses have been designed with a strong hands-on emphasis, utilizing the Department's outstanding laboratory facilities and modern equipment housed in the progressive Agriculture Building.
  • Students benefit from the Department's significant interaction with provincial agricultural and food industries, and also have opportunities to enhance their studies and offset educational expenses through summer employment within the Department or within Canada's food production and processing industries. 
  • Numerous high-calibre facilities, including two state-of-the-art food processing pilot plants, an advanced food analytical suite, a fermentation pilot plant, meat processing facility, a sensory evaluation facility, an advanced molecular research suite, a microbial bioproducts laboratory, and a laser microscope/digital imaging facility.

Sample Classes

  • FABS 210: Dimensions of Food Science
    Provides a comprehensive introduction to the principles and practice of food science in contemporary society. Relationships between foods and bioprodcuts, chemistry, commodities, composition, fermentation, formulation, preservation, processing and interrelationships between foods and biotechnology, functionality, governance, nutraceuticals, and safety are covered in the course.
  • FABS 325: Food Microbiology and Safety
    Detailed examination of microorganisms and their relationship to the food supply and public safety. Theory of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilate, food preservation and disease. Laboratories will emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes.
  • FABS 486: Sensory Evaluation of Food
    Provides an introduction to the principles and procedures for sensory evaluation of foods through lectures and hands-on practica. Appropriate uses of specific tests will be discussed, along with data analysis and interpretation and factors that influence sensory responses. Students will also have the opportunity to carry out a small sensory evaluation trial by evaluating products for an industry client.

Career Opportunities

  • Animal Health Technician
  • Primary Meat Hygiene Inspector
  • Quality Assurance Coordinator
  • Research Technician

Skill Sets Gained

  • Collecting, analyzing, and interpreting data
  • Communication skills: written and/or oral
  • Creativity
  • Critical and analytical thinking
  • Honesty, integrity, and ethical standards
  • Interpreting research findings
  • Laboratory skills
  • Problem-solving skills
  • Research skills and methods
  • Teamwork/Interpersonal skills

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