Food Science and Technology involves the application of a variety of scientific disciplines to food manufacturing. Students gain knowledge on physical, microbiological, and chemical properties and compositions of food, from raw materials all the way to finished products. Interrelated fields such as nutritional science, sensory science, processing and engineering enable students to develop and manufacture safe and nutritious food products to meet consumer demand. The students will be stimulated to develop research specialization with strong critical thinking and innovation.
Our Food Science and Technology program offers two concentrations of study, Food Science concentration and Culinary Science concentration from the third year onwards. For Food Science concentration, students can choose between two tracks, a research track and a cooperative education track. In the first two years, students in both concentrations share general education courses and common science courses with minor differences between each concentration.
| Course Category | Credits |
|---|---|
|
Foundation Courses
|
Non-credit |
|
General Education Courses
|
38 credits |
|
– English Communication
|
12 credits |
|
– Natural Sciences
|
8 credits |
|
– Humanities and Foreign Languages
|
8 credits |
|
– Social Sciences
|
8 credits |
|
– Physical Education
|
2 credits |
|
Major Courses
|
|
|
Food Science Concentration
|
135 credits |
|
– Core Courses
|
52 credits |
|
– Required Major Courses
|
71 credits |
|
– Elective Major Courses
|
12 credits |
|
OR
|
|
|
Culinary Science Concentration
|
135 credits |
|
– Core Courses
|
52 credits |
|
– Required Major Courses
|
79 credits |
|
– Elective Major Courses
|
4 credits |
|
Free Electives
|
8 credits |
Total Credits Required
No Less Than 181 Credits
Note: If students are placed into the ‘EC Track’ for their General Education requirement in English Communication, they must take 4 more credits of General Education in English Communication.
