卡尔顿大学

The field of food science integrates knowledge from the disciplines of chemistry, microbiology, biochemistry, nutrition, law, and economics. It includes areas such as food manufacturing, food composition, and food safety. All aspects of food development, production and distribution are regulated to ensure safety and quality of food. Food scientists work within this regulatory framework to develop, preserve, process, package, and distribute foods that are safe, desirable, affordable, and nutritious. Canada is a major contributor to the global food industry. Agriculture and agri-food systems account for 1 in 8 jobs in Canada (AAFC, 2016). Professionals with knowledge of the entire food production continuum are needed in all levels of government, the food industry, and research.

Bachelor of Science (Honours)

Carleton’s Food Science program is a Bachelor of Science (Honours) degree program. To complement your degree with relevant work experience, twelve months of co-operative education is available after the third year of study.

Course overview

In your first year, you will be introduced to relevant subjects, including biology, chemistry, mathematics and economics. An introductory course in food science provides an overview of the food industry (including production, processing, product development, packaging, chemistry, analysis and microbiology), as well as elements of risk assessment, policy formation and regulation.

Future opportunities

Careers in food sciences include food safety specialists, quality assurance managers, food product developers, analytical chemists, microbiologists, and policy analysts, to name but a few.

Graduate studies

Many Carleton Honours students pursue graduate studies either in Canada or abroad. Our undergraduate programs are excellent preparation for master’s and doctoral programs. At Carleton, graduate studies in Chemistry with a Concentration in Food Science are available. Students must be supervised by a Food Science researcher.