IX. Graduate Programs

Food Science

Food Science may be defined as the study of scientific and technological principles applied to the processing, preservation, packaging, distribution, handling, storage and evaluation of food products. It is an applied science, drawing heavily upon the principles of chemistry, engineering and microbiology. Research-based MSc and PhD thesis programs have existed in the Department of Food Science since its creation from the Department of Dairy Science in 1967. The Food Science program at Guelph is the only one of its kind in Ontario and over the years has trained a large percentage of the Food Scientists currently employed in the Ontario food industry. In February 1999, the Department of Food Science entered a new and exciting stage in its history when it moved into its newly renovated 30,000 ft² state-of-the-art teaching and research facility. In 1992, a course-based MSc in Food Safety and Quality Assurance was developed by Food Science in collaboration with several other departments at the University of Guelph. Please consult the Food Safety and Quality Assurance listing on the Graduate Studies web site for a detailed description of this MSc collaborative program.