Food scientists fuel the minds that feed the world. They study the physical, microbiological, and chemical makeup of food and use their findings to develop the nutritious, delicious and innovative foods products that line supermarket shelves everywhere. In the Bachelor of Science (Food Science), students study food safety, chemistry, microbiology, engineering, and sensory science. They develop a greater understanding of the fate of agricultural raw materials, and how such materials are processed and formulated into food products before being presented to the consumer.

The following are the minimum requirements for entry into the Bachelor of Science (Food Science) program.

Direct Entry applicants are those who have not attended a post-secondary institution or have completed fewer than 24 credit hours at a recognized university or college. 

• High school graduation with six credits in Grade 12 U or M courses.
• A minimum average of 70% over the following, with no less than 60% in each course:
• English 40S
• Applied Mathematics 40S or Pre-Calculus Mathematics 40S
• Two academic 40S courses 1
• 50% in Biology and Chemistry 40S; 60% in Pre-Cal Math 40S 

Advanced entry: Advanced entry is for applicants who have completed one year (24 credit hours) or more of studies in another faculty at the University of Manitoba or another recognized post-secondary institution.