Program Description 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.
