Program Information

School: University of Alberta
Faculty: Faculty of Agricultural, Life and Environmental Sciences
Degree: Bachelor
Field of Study: Food Science
Description: This specialization builds on the BSc in Nutrition and Food Science degree to focus on the technologies and systems used in food safety, quality, production, preservation, and distribution. You’ll learn about the chemistry, microbiology, and engineering principles underpinning these concepts, and you’ll gain practical skills in food product development, sensory analysis, nutritional content analysis, and food storage and safety. This degree meets the guidelines of the Institute of Food Technologists (IFT). See also the BSc Honors (Food Science major) program.

The BSc in Nutrition and Food Science degree in the Faculty of Agricultural, Life and Environmental Sciences will give you a diverse education covering the fundamentals of nutritional science as well as food manufacturing, preservation, storage, and distribution. You’ll learn how biology, behaviour, physiology, and other applied sciences play a role in nutrition and food science. This degree prepares you for a range of careers in the public and private sectors, from nutrition-lifestyle management to food quality assurance.

URL: Food Science and Technology at University of Alberta
Length: 4 Year(s)
Cost per year:*

This estimate is based on one year of full-time study, and represents only the tuition cost.

Admission Requirements

Grade for Entrance Previous Year (%)* 70 to 72
Prerequisites:*

These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.

  • Grade12 English
  • Grade12 Biology
  • Grade12 Chemistry
  • Grade12 Pure Mathematics or Grade12 Mathematics

Additional Admission Requirements:

    This program does not allow admission directly from high school. Preprofessional Study Time: Students may prepare for the BSc Nutrition and Food Science, Food Science and Technology Specialization by completing their first year in the BSc Nutrition and Food Science, General Program. This program path is a recommendation but is not required, as admission requirements can be met through other post-secondary programs. Required: A minimum of ★24 (★=units of course weight) transferable to the program. Recommended courses: BIOL 107 (★3), CHEM 101, 102, (164 OR 261) (★9), ENGL (or equivalent) (★6), MATH 113 or 114 (★3), NU FS 100 (★3), STAT 151 (★3), Free elective (★3). Admission Selection: Competitive; a minimum GPA of 2.7 in the last ★24 transferable to the program.