|Faculty:||College of Agriculture and Bioresources
|Field of Study:||Agricultural and Food Products Processing
Food Science and Technology, Other
|Description:||This multi-disciplinary program provides opportunities for students to understand a number of important issues facing Canada’s agri-food sector, including but not limited, to improvement of traditional foods and food processing; development of novel functional foods and nutraceuticals using advanced technologies; and conversion of underutilized agriculture materials into value-added bioproducts. This focus is in keeping with a contemporary emphasis on non-fossil fuel, climate change and the environment, water safety and quality, food safety and quality, and health and wellness. The program also reflects the tight integration of microbiology and food and bioproduct sciences with respect to production, quality assurance and safety.
As a department, we are committed to developing sustainable environmental solutions for the production, utilization, and handling of agriculturally based commodities while adding value to the Canadian agri-food industry. Our goal is to improve the nutritional, quality and safety aspects of the foods we consume and to utilize our biological resources in the fullest manner possible.