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The program is provided by the Department of Food Science, specializing in research to improve food quality, safety, functionality, and nutritional value. Work alongside distinguished professors conducting studies in food safety, preservation techniques, dairy science, analytical methods for food, sensory evaluation, nutraceuticals, and functional food products.
Applicants require an Honours BSc in Food Science, Chemistry, Biology, Microbiology, Physics, or other related degree. A minimum average of 73% for the last four semesters completed prior to entry is required.
English Language Proficiency
Canadian Academic English Language Test (CAEL) - 70
International English Language Testing System (Academic) (IELTS) - 6.5
Duolingo English Test (DET) - 120
Pearson Test of English Academic (PTE-A) Note: A minimum score of 60 must be achieved in each individual component - 60
Test of English as a Foreign Language (TOEFL Internet-based test (iBT)) Note: A minimum score of 21 must be achieved in each of the four categories (listening, speaking, reading, writing) – 89