For more information about Food Science and Technology at University of Alberta, please visit the webpage using the button above.

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About Food Science and Technology at University of Alberta

Why take the Food Science and Technology Specialization program?

This specialization builds on the BSc in Nutrition and Food Science degree to focus on the technologies and systems used in food safety, quality, production, preservation, and distribution. You'll learn about the chemistry, microbiology, and engineering principles underpinning these concepts, and you'll gain practical skills in food product development, sensory analysis, nutritional content analysis, and food storage and safety. This degree meets the guidelines of the Institute of Food Technologists (IFT).

See also the BSc Honors (Food Science major) program.

Why study Nutrition and Food Science at the University of Alberta?

The BSc in Nutrition and Food Science degree in the Faculty of Agricultural, Life and Environmental Sciences will give you a diverse education covering the fundamentals of nutritional science as well as food manufacturing, preservation, storage, and distribution. You'll learn how biology, behaviour, physiology, and other applied sciences play a role in nutrition and food science. This degree prepares you for a range of careers in the public and private sectors, from nutrition-lifestyle management to food quality assurance.

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Notes about fees for this course

If you are admitted into a new program for Fall 2020 you will receive a tuition guarantee for the total cost of that program. We'd encourage you to check out the cost calculator to review rates for program tuition and an estimate of fees related to living arrangements, health and dental plan, books, supplies and more.

Find out more about the new tuition model and program-based guarantee.

Entry requirements

This program does not allow admission directly from high school.

Preprofessional Study Time: Students may prepare for the BSc Nutrition and Food Science, Food Science and Technology Specialization by completing their first year in the BSc Nutrition and Food Science, General Program. This program path is a recommendation but is not required, as admission requirements can be met through other post-secondary programs.

Admission Selection: Competitive; a minimum GPA of 2.7 in the last *24 transferable to the program.

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