Food Science Dalhousie University

Overview

The Department of Process Engineering and Applied Science at Dalhousie provides an educational experience that will prepare you to become a successful professional, capable of undertaking both life-long learning and further advanced studies.

Dalhousie University 's Master of Science in  Food Science programme applies basic scientific principles to practical problems associated with the preservation, storage, quality, and safety of the food supply. As a graduate student in Food Science, you'll work closely with our researchers on exciting and collaborative projects in areas such as food and water safety, brewing science, biotechnology and the development of new health-promoting and nutraceutical products.

This programme offers graduate-level class work and research opportunities related to food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science. A wide range of food processing equipment, a pilot plant, and well-equipped laboratories offer unique opportunities for graduate training and research. Students with degrees in food science, engineering, chemistry/biochemistry, microbiology or biology are invited to apply. 

This programme shares some facilities with the Canadian Institute of Fisheries Technology, a specialized resource centre for graduate education and research in food science and food process engineering with an emphasis on seafood.

Careers

Food scientists work in a highly competitive and sophisticated industry, incorporating new technologies, processes, packaging, and transportation strategies. 

Potential careers include:

• Researcher/university professor 

• Product development 

• Quality assurance manager

• Laboratory manager 

• Technical sales 

• Consultant

Programme options

• Thesis: Pursue independent and original research guided by a supervisor to develop and defend your thesis.