The food innovation field is dynamic and growing with a high demand for qualified individuals who are both creative and knowledgeable. Fanshawe’s Food Processing - Product Development program is a one-year graduate certificate that provides students with the skills to work alongside food scientists taking innovative food ideas to the testing labs and onto the market.

The Bachelor's study program in food technology offers students training related to practice as food engineers on an academic basis. The entire food chain ("From Farm to Fork") is considered from a technological, technical, economic, and scientific point of view.

This course provides an understanding of nutrition and the scientific and technical aspects of food production. Graduates are able to develop high-quality, healthy and sustainably produced foods.

The complexity of processes in the food industry requires the training of interdisciplinary specialists. They should have sound business knowledge in the areas of product development, product commercialisation, product provision, innovation management and marketing. They should also be proficient in the application of food technology.

The Bachelor of Science (Hons) in Food Science & Nutrition will provide the student with a broad knowledge of food science, including food manufacturing and processing alongside nutrition and dietary analysis.

A degree in food science teaches you to integrate and apply principles of food chemistry, analysis, microbiology, processing and engineering to assure food quality and safety. The department's On-campus food plant and laboratories provide real-world learning opportunities and promote safe, sustainable and nutritious foods through partnerships with the food industry in California and around the world.

The Agribusiness and Food Industry program focuses on business applications that support the agricultural industry.

The Agribusiness and Food Industry program focuses on business applications that support the agricultural industry. The major offers a wide selection of coursework designed for students to assume leadership positions in the management, marketing, and production of all agricultural products from field to plate.