Overview

The Food Science (BSc, MSc, PhD) program at Dalhousie University provides comprehensive training in the principles of food production, safety, quality control, and nutrition. Objectives include developing expertise in food chemistry, microbiology, processing technologies, and sensory evaluation to address global food challenges. Unique features encompass hands-on laboratory experiences, research opportunities in food innovation, and a focus on sustainable practices within the Faculty of Agriculture.

Career Prospects

Graduates are prepared for roles in the food industry, government agencies, and research institutions, with opportunities in product development, regulatory affairs, and academia. The program emphasizes practical skills that enhance employability in a growing sector focused on food security and health.

Key Faculty/Staff

• Dr. Fereidoon Shahidi: Expertise in food chemistry and bioactive compounds.
• Dr. Michael G. Scanlon: Specializes in food structure and rheology.
• Dr. Marc A. Gerdron: Focus on food microbiology and safety.

Unique Facilities and Partnerships

The program utilizes state-of-the-art facilities at the Agricultural Campus, including the Food Science Pilot Plant for processing simulations, sensory evaluation labs, and analytical equipment for nutrient analysis. Partnerships with industry leaders like Nova Scotia's food processing sector and organizations such as the Canadian Institute of Food Science and Technology provide internship and research collaborations.