Overview
The Food Science and Technology (BSc) program at Dalhousie University provides a comprehensive education in the principles of food production, processing, safety, and quality control. Objectives include developing expertise in food chemistry, microbiology, nutrition, and engineering to address global food challenges. Unique features encompass hands-on laboratory experiences, industry-relevant projects, and a focus on sustainable food systems.
Career Prospects
Graduates are prepared for roles in the food industry, government agencies, and research institutions, with opportunities in product development, regulatory affairs, and food safety. The program emphasizes practical skills that align with high-demand sectors like agribusiness and public health.
Key Faculty and Staff
The program is supported by faculty in the Faculty of Agriculture, including experts in food microbiology and processing technology, though specific names are not publicly detailed in general profiles.
Unique Facilities and Partnerships
Students access specialized facilities at the Agricultural Campus in Truro, Nova Scotia, including food processing labs, sensory evaluation suites, and pilot plants. Partnerships with industry leaders and government bodies provide internship opportunities and collaborative research.
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