• This program offers graduate-level classwork 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.
  • The graduate degree programs share some facilities with the Canadian Institute of Fisheries Technology, a specialized resource center for graduate education and research in food science and food process engineering with an emphasis on seafood.
  • The research facilities of the program include:
    • Fish and food processing pilot plant
    • Food analysis labs
    • Food chemistry lab and instrumentation room
    • Marine oils lab
    • Rheology/texture lab