MSc in Food Science is 2 years, on-campus program, offered on a full-time basis. The department offers MSc and PhD programs in the areas of Food Science and Human Nutritional Sciences. The research areas of the program are applied human nutrition, food chemistry and bioresources, food processing and preservation, food safety and quality assurance, and metabolic and molecular nutrition. There are two types of Master's programs:
- Thesis - Requires a minimum of 12 credit hours of coursework, with the thesis research topic assigned within an area of interest to the student and pertinent to departmental research objectives.
- Non-thesis - Additional coursework (30 credit hours) plus practical work terms and a comprehensive examination are substituted for a research project and written thesis.
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