17 Food Sciences Degree Programs in Canada

Graduates of this program earn a Master of Science in Foods & Nutrition degree and complete a practicum, which is recognized by the Accreditation Canada, preparing students to write the Canadian Dietetic Registration Examination (CDRE), which is required to become a Registered Dietitian in Canada.

Food scientists are working to meet the global demand for safe, nutritious, and sustainable foods. In this multidisciplinary field, you’ll learn how concepts of chemistry, physics, biology, and engineering can be applied to better understand food processes and improve food products.

Food choices are no longer about what we will have for dinner. Behind those choices are the biggest challenges of our time: How do we address chronic disease, waste, climate change, rapid urbanization, technological change, hunger, and inequity? Everyone in the food sector must deal with these challenges and opportunities; this is the world that the next generation of food workers is entering. The Honours Bachelor of Food Studies degree program will bring a new focus on justice and equity, sustainability and health, and a new awareness of how these societal issues can be analyzed and resolved.

In this unique program, offered on McGill University's Macdonald Campus, you’ll study the complementary disciplines of food and nutritional sciences, earning two degrees. You’ll learn how to create better-tasting, longer-lasting food, and understand the role nutrition plays in health and disease.

UTP Stage II: Agricultural and Food Sciences is equivalent to the first year of a bachelor’s degree from the University of Manitoba’s Faculty of Agricultural and Food Sciences.

Combining Culinary Arts, Nutrition & Food Sciences The Bachelor of Integrated Food Sciences, the first of its kind in Canada, is an innovative multidisciplinary programme delivered jointly by the University of Ottawa and Le Cordon Bleu Ottawa. The programme will prepare future graduates to lead in any industry where food plays a key role, including healthcare, education, hospitality, business, or research and development. Graduates of this programme will have a broad, comprehensive understanding of food-related practices and will be equipped to provide strategic leadership and operational guidance in commercial settings. "This partnership joins together experts from two world-renowned institutions to deliver one unique programme that is timely and fills a knowledge gap in the industry. Graduates will have the skills and experience to be leaders in any industry where food plays a role." Aurélien Legué - Le Cordon Bleu Ottawa Chef Instructor

Food Science (FOOD) is an interdisciplinary field that encompasses the study of the physical, chemical, and biological aspects of food, as well as the application of scientific principles to ensure the safety, quality, and nutritional value of the food supply. In this contemporary examination of food safety, various topics related to the production, processing, distribution, and consumption of food will be explored, with a focus on identifying potential risks and implementing measures to mitigate them. Some key aspects of the course content may include

This one-year graduate program provides students with theoretical and practical skills to meet the demands of the food industry. Food processing operations require advanced engineering science and an in-depth understanding of food sciences, food safety, and related policies and regulations.

The Department of Food Science provides state of the art knowledge translation focused on developing sustainable, safe and innovative foods aimed at improving human health. Research done in Food Science focuses on interdisciplinary studies spanning chemistry, biology, microbiology, natural product chemistry, nanoscience, physics and nutritional science.

The Food Technology, Safety and Quality Diploma Program is designed to help students develop a hands-on approach to food safety and quality while allowing them the opportunity to earn food safety certification.

The Food Science Honors program is a specialized, research-based program examining topics such as Food Microbiology, Clinical Nutrition, and Foodborne Pathogens. This program prepares you for graduate-level studies, or for a career in the food industry, scientific research, applied research, and product development in the private and public sectors.

This four-year Bachelor of Culinary Arts and Food Science degree is designed for students seeking careers in the hospitality, culinary, food services, and food science sectors through a unique combination of food science and culinary skills. Well suited for those with a passion for food and a love of science, this program produces skilled graduates with culinary and food science backgrounds equipped with the abilities to create innovative, high-quality food products for existing and emerging markets.

You will learn the chemical and physical nature of foods, causes of food deterioration, the basis of food safety, and principles of food processing, preservation, and packaging. You will examine what’s happening to meet consumer demand for nutrition, debate issues of food additives versus natural foods, learn about natural toxicants and research new methods of detecting unsafe or unwholesome food.

This program examines the scientific and economic relationships that influence in the food industry. Courses range from food chemistry and microbiology to agricultural economics and management courses, giving you the business skills and scientific understanding needed for a career in the food and grocery sectors.

This innovative program exposes students to real-world developments in the Food, Cosmetics and Pharmaceutical industry.