MSc in Food Science in Saskatoon Canada | University of Saskatchewan

Saskatchewan earns its reputation as Canada's "bread basket" through its leading role in agricultural production and advancements in agro-biological research and biotechnology. These fields broaden traditional agriculture into food innovation and bioproduct development. The Food and Bioproducts Sciences Department focuses on two key research areas: food science and applied microbiology. Food Science integrates chemistry, biology, microbiology, and engineering principles to advance food technology and explore agricultural material applications beyond food.
Faculty research specialties encompass:

Enhanced crop value utilization
Innovative food authenticity verification methods
Lipid characteristics and applications
Nanoscale food technology
Enzyme applications in food science
Meat quality assessment
Microbial-derived bioproducts
Lipid-based biotechnology
Microbiological studies in food and environments
Protein characteristics and uses
Fungal studies, microbial biotech, and bioproduct development.
Housed in the cutting-edge College of Agriculture building, a landmark structure on USask's picturesque campus, the Department of Food and Bioproducts emphasizes research excellence. The program features intimate class settings, direct faculty mentorship, and practical training in top-tier facilities including: food and bioproduct chemistry labs; food microbiology research spaces; molecular and environmental microbiology labs; product innovation and sensory testing areas; biotech research centers; and food processing plants.