M.Sc. in Food Science

University of Saskatchewan

Saskatchewan is known as the "bread basket of Canada," referring to its strength as a primary producer of agricultural commodities and its contributions to agro-biological science and biotechnology. These areas extend the scope of agriculture to food and bioproducts. The Food and Bioproducts Sciences Department has two streams of research: food science and applied microbiology. Food Science applies principles from chemistry, biology, microbiology and engineering to the study of food and the development of food technology and to non-food uses of agricultural materials.Faculty interests include:Value-added crop utilizationNovel techniques to detect food adulterationLipid quality and utilizationFood nanotechnologyFood enzymologyMeat qualityMicrobial bioproductsLipid biotechnologyFood and environmental microbiologyProtein quality and utilizationMycology, microbial biotechnology and bioproducts.The Department of Food and Bioproducts is housed in the state-of-the-art College of Agriculture building, a prominent edifice on the beautiful USask campus. This research-driven unit focuses on small class size, ready access to and help from faculty supervisors, and hands-on experiential training in numerous high-caliber facilities, including: food and bioproduct chemistry and analysis laboratories food microbiology laboratories molecular and environmental microbiology laboratories product development and sensory evaluation laboratories biotechnology research facilities and food and bioproduct processing facilities.

College of Arts and Science