| This program offers graduate level class work and research opportunities related to food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science. A wide range of food processing equipment, a pilot plant, and well-equipped laboratories offer unique opportunities for graduate training and research. Students with degrees in food science, engineering, chemistry/biochemistry, microbiology or biology are invited to apply. The graduate degree programs share some facilities with the Canadian Institute of Fisheries Technology, a specialized resource centre for graduate education and research in food science and food process engineering with emphasis on seafoods. |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Thesis-based master's degree or its equivalent.
Minimum grade point average of 3.0 (B average) in the last 60 credit hours of study.
Degree granted by university of recognized standing.
Please see this website for information on program-specific requirements.
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* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.
