Find Top Schools for Master’s in Food Science in Canada

Master’s in Food Science in Canada

A Master’s in Food Science in Canada is a graduate program that explores a wide range of topics in food science. Students will explore subjects such as food safety, development, nutrition and health. This program usually offers numerous opportunities for research and practical work with laboratory equipment, food processing technology and more. Coursework may include subjects from related disciplines, such a biochemistry, microbiology and process engineering.

What Is a Master’s in Food Science?

A Master’s in Food Science is a graduate program that offers a comprehensive study of the many aspects of food production, safety, product development and nutritional analysis. This program usually takes about two years to complete. Many schools accept both Canadian and international students. Some programs have a preference for students with an undergraduate degree or professional experience in one of several related fields such as chemistry, engineering, food science, or biology. Students with gaps in background knowledge may be required to take additional coursework to fill in these gaps and enable them to proceed with the program.

Canadian Master’s in Food Science programs tend to cover a broad range of topics. Students can expect to learn about:

  • Food safety
  • Microbiology
  • Biochemistry
  • Food rheology
  • Food process technology
  • Process engineering
  • Engineering design
  • Beverage and brewing science
  • Proteins and enzymes

Some Canadian universities work with industry institutes, enabling students to gain access to specialised processing plants and acquire knowledge in a particular area. Industry institutes such as the Canadian Institute of Fisheries Technology may make facilities available to Master’s in Food Science students who wish to focus their studies on the production and processing of seafood. Additional areas of specialisation may include dairy production, cereal and pulse processing, food safety, and processing and engineering. Students may also work with faculty from related departments such as:

  • Animal Science
  • Human Nutrition
  • Soil Science
  • Biology
  • Biochemistry
  • Environmental Science

Many programs offer students a choice between submitting a research thesis and additional practical work combined with an examination.

What Are the Benefits of Getting a Master’s in Food Science in Canada?

Canadian schools offer competitive, intellectually rigorous Master’s programs in Food Science. Students acquire a wide range of knowledge including related topics from other fields. Canada’s thriving food industry that includes a significant number of fisheries, allows students to gain practical experience with processing equipment, safety techniques and process engineering. The practical focus of Canadian programs gives students the real-world skills they need to complement the high level of scientific knowledge.

Canadian schools also emphasise laboratory work for Master’s in food Science students, ensuring that they gain research, testing and equipment skills. The comprehensive education prepares graduates for success in any area of the food science field or related industries.

What Kind of Career Can You Expect With a Master’s in Food Science?

Master’s in Food Science graduates are in demand throughout the world and sought by employers in many areas of the food production, retail and service industries. Food scientists can find employment with companies that deal with any of the stages of food production, from farming to processing to preparation and service. In addition, graduates may work in healthcare, research or education. Potential employers for Food Science graduates are highly divers and could include any of the following:

  • Food processing plant
  • Food product development
  • Health and nutrition supplement companies
  • Government agencies
  • Research and development
  • Sustainable farming initiatives

Depending on an individual graduate’s area of interest, there are many types of career paths available, such as:

  • Food Microbiologist
  • Biochemist
  • Director of Quality Assurance
  • Sensory Evaluation Expert
  • Food Product Developer
  • Researcher with the FDA or other regulatory agency
  • Food Safety Inspector
  • Food Laboratory Director
  • Market Researcher
  • Plant Manager
  • Public Health Official
  • Food Toxicologist
  • Food Technology Researcher
  • Process Engineer

Master’s in Food and Science who are interested in microbiology and food safety may enter careers as researchers for government agencies or food production companies, developing and implementing safety standard. Other may become researchers on the cutting edge of food production technology innovation. Those who are interested in topics such as nutritional analysis may work on developing health supplements or specialty foods.

 

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