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The Master of Science in Food Science program centers on food processing and safety, highlighting their connections to food quality and consumer acceptance. Students will explore diverse fields such as food microbiology, product innovation, processing techniques, and safety standards.
The Department of Food and Human Nutritional Sciences provides both MSc and PhD degrees in food science and human nutrition. The department is thrilled to introduce a new Combined Masters Practicum in dietetics. The Master of Applied Human Nutrition (MAHN) is an intensive one-year, three-semester program combining academic coursework with hands-on practical training.
Departmental research focuses on practical nutrition applications, food chemistry and bioresources, processing and preservation methods, safety and quality control, along with metabolic and molecular nutrition studies.
The following are minimum requirements to be considered for entry into the Master of Science (Food Science) program.
To be considered for admission to the Master of Science (Food Science) program, you must have a minimum of:
A 4-year undergraduate degree in Human Nutritional Science, Food Science or an equivalent.
A secured thesis advisor
Decisions on equivalent degrees or courses required to bring the student's background up to the equivalent of a Human Nutritional Sciences or Food Sciences degree will be made by the Food and Human Nutritional Sciences Graduate Studies Committee.
English language proficiency
IAEP (Intensive Academic English Program) - Pass Level 5/AEPUCE (Academic English Program for University and College Entrance) with a minimum of 65% overall
IELTS (Academic module) (International English Language Testing System) - 6.5 overall
Internet-based TOEFL - Overall score of 86 (Reading, Writing, Listening, Speaking - 20)
Pearson Test of English Academic - 61 overall
Cambridge Assessment of English at the C1 Advanced or C2 Proficiency level - Minimum score of 180