phd in food safety and quality management in canada

• Doctor of Philosophy in Food Science (PhD)
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Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale.

Since its inception in 1969, the Food Science Program at UBC has been a leader in providing opportunities for advanced study and research in Food Chemistry and Biochemistry, Process Science, Microbiology, Safety and Toxicology, Biotechnology, Quality Evaluation and Wine Biotechnology. Ongoing research areas include the study of nutraceuticals and bioactive compounds derived from food; biophotonic, nano-biosensing and nano-optical imaging; carbohydrate chemistry and enzymology; molecular biology and metabolic engineering of wine yeasts; farm-to-fork food safety systems; stress response mechanisms of foodborne pathogens; structure-function relationships of food and non-food related enzymes.

For specific program requirements, please refer to the departmental program website

What makes the program unique?

The innovative research conducted by UBC Food Science faculty members and students has led to national and international recognition in the form of awards and collaborations with research centres and universities both in Canada and around the world. 

The program is uniquely situated in a Faculty that focuses on education and research to address issues around food, nutrition & health, and the responsible use of finite land and water resources to ensure a sustainable and safe food supply. In addition to laboratories equipped for chemical, analytical, molecular biology and microbiological (including Biosafety level 2) based research on food, the program houses pilot plant and sensory evaluation facilities for research requiring food-grade specifications.

Students can also access research facilities at UBC, such as the Laboratory of Molecular Biophysics, BioImaging Facility and Michael Smith Laboratories, as well as through collaborations with other institutions including Agriculture & Agri-Food Canada and the Department of Fisheries & Oceans.

Quick Facts

Program Enquiries

Admission information & requirements, program instructions.

Before you apply, please make sure you meet/exceed the admission requirements and most importantly have a supervisor confirmed.

1) Check Eligibility

Minimum academic requirements.

The Faculty of Graduate and Postdoctoral Studies establishes the minimum admission requirements common to all applicants, usually a minimum overall average in the B+ range (76% at UBC). The graduate program that you are applying to may have additional requirements. Please review the specific requirements for applicants with credentials from institutions in:

• Canada or the United States
• International countries other than the United States

Each program may set higher academic minimum requirements. Please review the program website carefully to understand the program requirements. Meeting the minimum requirements does not guarantee admission as it is a competitive process.

English Language Test

Applicants from a university outside Canada in which English is not the primary language of instruction must provide results of an English language proficiency examination as part of their application. Tests must have been taken within the last 24 months at the time of submission of your application.

Minimum requirements for the two most common English language proficiency tests to apply to this program are listed below:

TOEFL: Test of English as a Foreign Language - internet-based

Overall score requirement : 90

IELTS: International English Language Testing System

Overall score requirement : 6.5

Other Test Scores

Some programs require additional test scores such as the Graduate Record Examination (GRE) or the Graduate Management Test (GMAT). The requirements for this program are:

The GRE is not required.

Prior degree, course and other requirements

Prior degree requirements.

Students admitted to the Ph.D. degree program will normally possess a M.Sc. degree in Food Science or a related area, with clear evidence of research ability or potential. Transfer from the M.Sc. to the Ph.D. program is permitted under regulations set forth by the Faculty of Graduate Studies.

Course Requirements

The Ph.D. program requirements are as follows:

Food Science Courses numbered 500 and above: 9 credits minimum. PhD Seminar [Food Science 600 (3)] must be included in the 9 credits. Food Science graduate courses completed during an M.Sc. program may satisfy this requirement, except for the PhD Seminar course

Ph.D. Thesis (FOOD 649)

Additional coursework may be selected in consultation with the student's supervisory committee. All Ph.D. students are required to take a comprehensive examination. The major requirement for the Ph.D. is completion of a research thesis demonstrating ability to conduct significant and original scientific research.

Course Work (all 3 credit units)

FOOD 520 Advances in Food Analysis

FOOD 521 Advances in Food Biotechnology

FOOD 522 Advances in Food Chemistry

FOOD 523 Advances in Food Microbiology

FOOD 524 Advances in Food Process Science

FOOD 525 Advances in Food Toxicology

FOOD 526 Research Methods in Food Science

FOOD 527 Special Topics in Food Science

Please note classes may not be offered each year. Check with the UBC Calendar course schedule to determine specific courses offered in the current year.

2) Meet Deadlines

September 2025 intake, application open date, canadian applicants, international applicants, january 2026 intake, may 2026 intake, deadline explanations.

Deadline to submit online application. No changes can be made to the application after submission.

Deadline to upload scans of official transcripts through the applicant portal in support of a submitted application. Information for accessing the applicant portal will be provided after submitting an online application for admission.

Deadline for the referees identified in the application for admission to submit references. See Letters of Reference for more information.

3) Prepare Application

Transcripts.

All applicants have to submit transcripts from all past post-secondary study. Document submission requirements depend on whether your institution of study is within Canada or outside of Canada.

Letters of Reference

A minimum of three references are required for application to graduate programs at UBC. References should be requested from individuals who are prepared to provide a report on your academic ability and qualifications.

Statement of Interest

Many programs require a statement of interest , sometimes called a "statement of intent", "description of research interests" or something similar.

• Supervision

Students in research-based programs usually require a faculty member to function as their thesis supervisor. Please follow the instructions provided by each program whether applicants should contact faculty members.

Instructions regarding thesis supervisor contact for Doctor of Philosophy in Food Science (PhD)

Citizenship verification.

Permanent Residents of Canada must provide a clear photocopy of both sides of the Permanent Resident card.

4) Apply Online

All applicants must complete an online application form and pay the application fee to be considered for admission to UBC.

Tuition & Financial Support

Financial support.

Applicants to UBC have access to a variety of funding options, including merit-based (i.e. based on your academic performance) and need-based (i.e. based on your financial situation) opportunities.

Program Funding Packages

From September 2024 all full-time students in UBC-Vancouver PhD programs will be provided with a funding package of at least $24,000 for each of the first four years of their PhD. The funding package may consist of any combination of internal or external awards, teaching-related work, research assistantships, and graduate academic assistantships. Please note that many graduate programs provide funding packages that are substantially greater than $24,000 per year. Please check with your prospective graduate program for specific details of the funding provided to its PhD students.

Average Funding

• 5 students received Teaching Assistantships. Average TA funding based on 5 students was $11,435.
• 6 students received Research Assistantships. Average RA funding based on 6 students was $17,532.
• 7 students received internal awards. Average internal award funding based on 7 students was $6,562.

Scholarships & awards (merit-based funding)

All applicants are encouraged to review the awards listing to identify potential opportunities to fund their graduate education. The database lists merit-based scholarships and awards and allows for filtering by various criteria, such as domestic vs. international or degree level.

Graduate Research Assistantships (GRA)

Many professors are able to provide Research Assistantships (GRA) from their research grants to support full-time graduate students studying under their supervision. The duties constitute part of the student's graduate degree requirements. A Graduate Research Assistantship is considered a form of fellowship for a period of graduate study and is therefore not covered by a collective agreement. Stipends vary widely, and are dependent on the field of study and the type of research grant from which the assistantship is being funded.

Graduate Teaching Assistantships (GTA)

Graduate programs may have Teaching Assistantships available for registered full-time graduate students. Full teaching assistantships involve 12 hours work per week in preparation, lecturing, or laboratory instruction although many graduate programs offer partial TA appointments at less than 12 hours per week. Teaching assistantship rates are set by collective bargaining between the University and the Teaching Assistants' Union .

Graduate Academic Assistantships (GAA)

Academic Assistantships are employment opportunities to perform work that is relevant to the university or to an individual faculty member, but not to support the student’s graduate research and thesis. Wages are considered regular earnings and when paid monthly, include vacation pay.

Financial aid (need-based funding)

Canadian and US applicants may qualify for governmental loans to finance their studies. Please review eligibility and types of loans .

All students may be able to access private sector or bank loans.

Foreign government scholarships

Many foreign governments provide support to their citizens in pursuing education abroad. International applicants should check the various governmental resources in their home country, such as the Department of Education, for available scholarships.

Working while studying

The possibility to pursue work to supplement income may depend on the demands the program has on students. It should be carefully weighed if work leads to prolonged program durations or whether work placements can be meaningfully embedded into a program.

International students enrolled as full-time students with a valid study permit can work on campus for unlimited hours and work off-campus for no more than 20 hours a week.

A good starting point to explore student jobs is the UBC Work Learn program or a Co-Op placement .

Tax credits and RRSP withdrawals

Students with taxable income in Canada may be able to claim federal or provincial tax credits.

Canadian residents with RRSP accounts may be able to use the Lifelong Learning Plan (LLP) which allows students to withdraw amounts from their registered retirement savings plan (RRSPs) to finance full-time training or education for themselves or their partner.

Please review Filing taxes in Canada on the student services website for more information.

Cost Estimator

Applicants have access to the cost estimator to develop a financial plan that takes into account various income sources and expenses.

Career Outcomes

14 students graduated between 2005 and 2013. Of these, career information was obtained for 13 alumni (based on research conducted between Feb-May 2016):

Sample Employers in Higher Education

Sample employers outside higher education, sample job titles outside higher education, phd career outcome survey, career options.

Graduates with a PhD degree in Food Science from our program have gone on to pursue successful careers in academia and research at universities, colleges and government research centres. They may hold senior research and/or management positions in multi-national food companies, analytical testing laboratories or consulting companies, or establish independent business or consultancies. 

Our graduates are making their mark in numerous parts of the world, including Australia, Britain, Canada, China, Germany, Japan, Mexico, the United States, and many other countries.

Alumni on Success

Andrea Goldson Barnaby

Job Title Lecturer and Programme Coordinator

Employer University of the West Indies

Enrolment, Duration & Other Stats

These statistics show data for the Doctor of Philosophy in Food Science (PhD). Data are separated for each degree program combination. You may view data for other degree options in the respective program profile.

ENROLMENT DATA

Completion rates & times.

• Research Supervisors

Advice and insights from UBC Faculty on reaching out to supervisors

These videos contain some general advice from faculty across UBC on finding and reaching out to a supervisor. They are not program specific.

This list shows faculty members with full supervisory privileges who are affiliated with this program. It is not a comprehensive list of all potential supervisors as faculty from other programs or faculty members without full supervisory privileges can request approvals to supervise graduate students in this program.

• Dee, Derek (Enzymes (including kinetics and mechanisms, and biocatalyst); Proteomics; Nanofabrication, growth and self-assembly; Food chemistry (including fermentation); Protein Folding; protein stability; protein aggregation; protein engineering; funtional amyloid; bacterial amyloid; protein nanofibrils; food proteins; legume proteins; aspartic proteases; psychrophilic enzymes; precision fermentation; Biophysics; food chemistry; alternative food proteins; optical tweezers; single molecule force spectroscopy; cryoEM)
• Frostad, John (Chemical engineering; Food sciences (including food engineering); Emulsions; Physics of Soft Matter; Agricultural Sprays; Food Physics; Interfacial Rheology; Novel Instrumentation; Foams; Fluid mechanics)
• Kitts, David (Food chemistry and toxicology, cellular and molecular mechanism, oncology)
• Kontogiorgos, Vasileios (Food colloids, gels, foam and emulsions; Food chemistry (including fermentation); Food rheology, food texture and sensory evaluation; Nutraceuticals, functional foods and bioactive; food chemistry; Physical chemistry of foods; Food colloids; Food emulsions; Food polysaccharides; food proteins)
• Measday, Vivien (Chromosome segregation in the budding yeast using molecular biology and genomic tools)
• Pratap-Singh, Anubhav (Environment and natural resources economics; Food sciences (including food engineering); Natural resource management; Agri-food Transformation Products; cold plasma; food engineering; food processing; Functional Foods; heat transfer; high pressure; mass transfer; novel non-thermal processing; Nutriceuticals and Functional Foods; pasteurization; pulsed light; sterilization)
• Wang Kazun, Siyun (Food sciences (including food engineering); Agri-food Transformation Products; Microbiology; Bioactive Molecules; Food microbiology; Food safety)
• Yada, Rickey (Enzymes (including kinetics and mechanisms, and biocatalyst); Other biological sciences; Food science; Food protein chemistry; Structure-function relationships; Enzymes; aspartic proteases)
• Yang, Tianxi (Food sciences (including food engineering); Analytical chemistry; Nano-technology; Chemical engineering; Develop novel Point-of-Care tools for food safety monitoring; Design smart nanomaterials for sustainable farming and precision agriculture; Create sustainable and multifunctional packaging materials to improve food safety and quality)

Doctoral Citations

Sample thesis submissions.

• Probing the interaction between bacteriophages and of Salmonella enterica
• Elucidating the effects of key basic and tryptophan residues on potato plant specific insert structure and function
• Formulating a broad-spectrum bacteriophage cocktail against pervasive poultry-associated Salmonella enterica serovars
• Role of phenolic acids on intestinal epithelial cell signaling and functionality
• Nanoencapsulation and buccal delivery system to augment bioavailability of insulin

Related Programs

Same specialization.

• Master of Food Science (MFS)
• Master of Science in Food Science (MSc)

Same Academic Unit

• Doctor of Philosophy in Applied Animal Biology (PhD)
• Doctor of Philosophy in Human Nutrition (PhD)
• Doctor of Philosophy in Integrated Studies in Land and Food Systems (PhD)
• Doctor of Philosophy in Plant Science (PhD)
• Doctor of Philosophy in Soil Science (PhD)
• Graduate Certificate in Aquaculture (GCAQUA)
• Master of Food and Resource Economics (MFRE)
• Master of Land and Water Systems (MLWS)
• Master of Science in Applied Animal Biology (MSc)
• Master of Science in Human Nutrition (MSc)
• Master of Science in Integrated Studies in Land and Food Systems (MSc)
• Master of Science in Plant Science (MSc)
• Master of Science in Soil Science (MSc)

Further Information

Specialization.

Food Science offers opportunities in the areas of food analysis, food biotechnology, food chemistry, food microbiology, food process science, food quality evaluation, food safety and toxicology, and wine biotechnology.

UBC Calendar

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University of Manitoba Winnipeg, Manitoba Canada, R3T 2N2

Food Science (PhD)

The Food Science PhD program focuses on food processing and food safety, with particular emphasis on relationships with food quality and acceptability. Students will research a variety of areas including food microbiology, product development and processing and food safety and quality.

Program details

Admission requirements.

• Faculty of Agricultural and Food Sciences • Faculty of Graduate Studies

• Doctor of Philosophy

Expected duration

Our research.

Research is one of the most important aspects of the food and human nutritional sciences department and takes place in our specialized facilities, modern laboratories, and collaborative research centres, where our scientists and students work to advance our five broad research themes:

• Applied human nutrition
• Food chemistry and bioresources
• Food processing and preservation
• Food safety and quality assurance
• Metabolic and molecular nutrition

The Food Science (PhD) is a three-year thesis-based program.

Doctor of Philosophy (Food Science)

Expected duration: 3 years

Tuition and fees:  Tuition fees are charged for terms one and two and terms four and five. A continuing fee is paid for term three, term six and each subsequent term. (Refer to Graduate tuition and fees .)

Coursework:

In addition to the minimum program requirements of the Faculty of Graduate Studies, students must complete a minimum of 6 credit hours of coursework at the 7000 level. Of these 6 credit hours, 3 will consist of FOOD 7130: Food Science Seminar

Thesis projects may include basic, applied or practical research relating to the chemistry, physics and/or microbiology of food raw materials, processes and/or products. Thesis topics are assigned within an area of interest to the student and are pertinent to departmental research objectives.

Sample course offerings

• FOOD 7090: Unit Process Operations (3 credit hours)
• FOOD 7150: Food Science Seminar (3 credit hours)
• FOOD 7160: Food Carbohydrates (3 credit hours)
• FOOD 7180: Food Science Cereal Grains (3 credit hours)
• FOOD 7200: Advanced Food Microbiology (3 credit hours)
• FOOD 7240: Topics in Food Science (3 credit hours)
• FOOD 7260: Advanced Meat Science (3 credit hours)
• FOOD 7270: Food Rheology (3 credit hours)

For full course descriptions, please visit the Academic Calendar.

The following are minimum requirements to be considered for entry into the Food Science PhD program. Meeting these requirements does not guarantee acceptance into the program.

Admission Requirements: To be considered for admission to the Food Science PhD program you must have:

• A research-based Master of Science degree in the general areas of food or nutritional sciences, with a minimum University of Manitoba equivalent GPA of 3.5 in Master’s coursework.
• A secured thesis advisor.

Students with a Master of Science in a different scientific discipline will be considered for admission by the Food and Human Nutritional Sciences Graduate Studies Committee (FHNS) on a case-by-case basis.

Students with an honours degree from the University of Manitoba or equivalent may be accepted directly into the PhD program.

In addition to the admission requirements described here, all applicants must meet the minimum  admission and English language proficiency requirements of the Faculty of Graduate Studies .

How to apply

The Food Science PhD program has three application deadlines per year. Applications must be completed online and include several parts:

• Application fee (non-refundable)
• Unofficial copies of transcripts
• Curriculum vitae/resume
• Statement of intent
• Two letters of recommendation (must be requested from within the application)
• Proof of English Language Proficiency if required

Please read the Faculty of Graduate Studies online application instructions before beginning your application.

Please note : Students must enter the name of their preferred advisor at time of application. For more information on applying to graduate studies in Food Science, please contact the Graduate Program Assistant .

Application deadlines

Applications open   up to 18 months prior  to start term.

Applicants must submit their online application with supporting documentation and application fee by the deadline date indicated.

Start or continue your application

Our researchers are working in creative ways to address the complex challenges facing the agricultural industry and the broader environmental and health-related challenges facing our society.

Scholarships and awards

The faculty offers nearly $900,000 in awards and bursaries each year, as well as support for student-led programming and initiatives.

Tuition and fees

Learn about tuition and fee requirements for graduate studies at UM.

Explore program requirements and detailed descriptions for required courses throughout the PhD program.

Explore the Faculty of Agricultural and Food Sciences

The Faculty of Agricultural and Food Sciences is continuously evolving to meet the changing needs of our world. Our mission is to develop people, ideas, knowledge and practices to support the provision of food, bio-resources and services that are healthy and sustainable for society, the environment and the agri-food sector.

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With over 140 programs across multiple faculties, schools and colleges, the University of Manitoba offers more learning, teaching and research opportunities than any other post-secondary institution in the province.

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[email protected] Phone: 204-474-9377

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Department of Food and Human Nutritional Sciences Room 209 Human Ecology Building 35 Chancellors Circle University of Manitoba (Fort Garry campus) Winnipeg, MB R3T 2N2 [email protected] Phone: 204-474-6411 Fax: 204-474-7593

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Food Science & Agricultural Chemistry (PhD)

Program description.

The Doctor of Philosophy (Ph.D.) in Food Science and Agricultural Chemistry offered by the Department of Food Science & Agricultural Chemistry in the Faculty of Agricultural & Environmental Sciences is a research-intensive program that emphasizes innovative and rigorous learning opportunities. The program's objective is to equip students with skills in literature synthesis, academic writing skills, and research design to pursue professional opportunities in academia or industry.

Keywords: Food Safety, Microbiology, Food Processing, Toxins, Food Analysis, Flavour Chemistry, Biochemistry, Food Packaging, Dairy, Food Sustainability.

Unique Program Features

• Students benefit from access to research and experimental facilities with the major equipment necessary for conducting cutting-edge research;
• The Department provides strong mentoring/advisory support while maintaining high flexibility for individual research projects;
• Faculty members possess research expertise in food quality, food safety/food microbiology, food chemistry, food biotechnology, food packaging, functional ingredients, bimolecular spectroscopy, food processing; enzymology, nano sciences, thermal generation of aromas and toxicants, marine biochemistry, and food chemical toxicants.

University-Level Admission Requirements

• Applicants are required to hold an eligible bachelor’s degree with a cumulative grade point average (CGPA) of at least 3.4 out of 4.0 or its equivalent. For certain international institutions this is equivalent to a First Class Division overall standing.
• English-language proficiency

Each program has specific admission requirements including required application documents. Please visit the program website for more details.

Visit our Educational credentials and grade equivalencies and English language proficiency webpages for additional information.

Program Website

PhD in Food Science & Agricultural Chemistry website

Department Contact

Graduate Program gradstudies.macdonald [at] mcgill.ca (subject: PhD%20in%20Food%20Science%20%26%20Agricultural%20Chemistry) (email)

Available Intakes

Application deadlines.

Note: Application deadlines are subject to change without notice. Please check the application portal for the most up-to-date information.

Application Resources

• Application Steps webpage
• Submit Your Application webpage
• Connecting with a supervisor webpage
• Graduate Funding webpage

Application Workshops

Consult our full list of our virtual application-focused workshops on the Events webpage.

Department and University Information

Graduate and postdoctoral studies.

MSc & PhD in Food Science (Thesis/Research)

Combine the pure sciences to develop innovative and healthy food..

This program is offered through the Department of Food Science which focuses its research on enhancing the quality, safety, functionality and nutrition of foods. Research beside world-renowned professors who focus on food safety, food preservation, dairy science, food analysis, sensory science, nutraceuticals and functional foods.

  #1 in Canada for food science

Study with the best. The University of Guelph is ranked #1 in Canada for Food Science and Technology by U.S. News and World Report .

  Elevate your impact

Broaden your high-paying and leadership career options by achieving a graduate degree. MSc and PhD graduates are highly sought after by Canadian and international food science employers.

  Research-based studies

Alongside a faculty member and other students, you will develop, conduct and publish impactful research that focuses on a topic/issue/opportunity in food science.

  Excellent food science facilities

Access excellent research facilities and equipment. To learn more about the facilities, check out this Virtual Tour of Food Science Labs and Pilot Plant Facilities .

  Leading research centres

Work alongside and in the Canadian Research Institute for Food Safety and the Guelph Food Innovation Centre . 

  Add unique skills to your resume

Benefit from convenient access to short courses, classes and certificates on beer brewing , ice cream and cheese making . 

• SAMPLE COURSES
• CAREER OPPORTUNITIES

Both programs are offered in-person at the Guelph campus. The MSc typically takes two (2) years, while the PhD takes three to four (3-4) years to complete.

• Dairy Chemistry and Microbiology
• Advances in Food Science
• Food Science Communication
• Special Topics in Food Physics
• Special Topics in Food Processing
• Special Topics in Food for Health

This is just a sample of the course options.  View all Food Science graduate courses here.

A food scientist applies knowledge of microbiology, sensory analysis, biochemistry, chemistry, physics and engineering. Opportunities include 

• Food production manager  
• Processing manager  
• Research and development scientist (in product, process or packaging)
• Food science professor 
• Consultant 

Graduates from the Department of Food Science have careers in diverse fields. We recently conducted a career destination survey of 663 master’s graduates and 149 PhD graduates of the department. View the results here: View the results here:

• Master’s Destinations: Food Science Fact Sheet (PDF)
• Doctoral Destinations: Food Science Fact Sheet (PDF)

More details on funding your graduate studies are available on the Graduate & Postdoctoral Studies website . Note, many food science graduate students compete successfully for University of Guelph scholarships and awards . 

More information on courses and admission requirements can be found here.

Meet Your Profs

My research focuses on trying to understand the implications of what we eat on health. The area I'm most interested in is looking at lipid replacers for hard stock trans and saturated fats, which are the fats that have negative implications in cardiovascular disease.

Dr. Michael Rogers , Faculty Professor, Department of Food Science Hear more from Dr. Rogers

Our relationship with food is such a vital component of our health and microbes play a big role in how to diversify our food and also how they interact with our gut microbiota.

Dr. Gisèle LaPointe , Faculty Professor, Department of Food Science Hear more from Dr. LaPointe

Many consumers are after products that are fresh, minimally processed, and this is really a challenge for the food industry simply because that the products are no longer as stable, so by using antimicrobial active packaging system we should be able to achieve the required shelf-life as well as meeting the consumer demand on the fresh product.

Dr. Loong-Tak Lim , Faculty Professor, Department of Food Science Hear more from Dr. Lim

My research focuses on gluten proteins. The functionality of that protein, it's actually a very intriguing protein, it has an unequalled functionality because it builds structures.

Dr. Iris Joye , Faculty Professor, Department of Food Science Hear more from Dr. Joye

Nutraceutical compounds are very popular. They are food derived bioactive molecules meaning that they are isolated from food and concentrated in pill format. Three out of every four Canadians consume these compounds so they're very popular. And so it becomes very important for us to understand how these compounds affect disease pathophysiology as well as disease treatments.

Dr. Paul Spagnuolo , Faculty Professor, Department of Food Science Hear more from Dr. Spagnuolo

Our research is about is food safety, food microbiology specifically. And really what we're trying to do is either prevent or remove pathogens when they're getting to the food to make it safer.

Dr. Keith Warriner , Faculty Professor, Department of Food Science Hear more from Dr. Warriner

Because I do sensory evaluation, somebody once told me to trust my senses and I think in the research that I do, that's very important because when you eat a food you immediately need to respond to the sensory properties of that food. 

Dr. Lisa Duizer , Faculty Professor, Department of Food Science Hear more from Dr. Duizer

How to Apply

As part of the application requirements, you are required to secure a faculty advisor to supervise your program . Faculty profiles describe research programs in more detail and can be found on the Department of Food Science  website. Contact the faculty member you are interested in working with to discuss potential research opportunities. We recommend connecting via email.  

More details on the U of G graduate program application process here .

Admission Requirements

Applications to the M.Sc. and Ph.D. are evaluated on academic performance in a relevant field of study, referee assessments, statement of interest and experience in appropriate and related fields.  View the full Food Science graduate admission requirements here.

Application Deadlines

• Winter semester (January entry): Ongoing
• Summer semester (May entry): Ongoing
• Fall semester (September entry): Ongoing

More details on the U of G graduate program application process here.

Helpful Tips for Your Application

• Review the  uploading documents  information for instructions on providing required supporting documents to complete your application.   
• Application to the M.Sc. and Ph.D. require a department supplemental document called the “ Application Fact Sheet ”. Include a completed Application Fact Sheet in your application package via WebAdvisor. 
• Offer letters indicate the requirement for official transcripts by the first class day of the semester in which you start your program.
• International applicants should apply with consideration given to time needed for immigration procedures if you receive an offer. International students are required to submit a valid study permit and passport when they arrive on campus. 
• Not sure what your “admission average” is? Here’s more details on how to calculate it: Calculating Your Admission Average | Graduate & Postdoctoral Studies . International applicants: please  use this guide  to compare your academic credentials and determine the grade equivalency needed. Additional information available on the  International Applicants  page.
• More resources for international applicants are available on the U of G Graduate & Postdoctoral website.

Additional Options

You may also be interested in MSc in Food Safety and Quality Assurance (Course-based) or the Master in Dairy Technology Management (Course-based) .

For questions on applying and admissions, contact: 

Aimee Caldwell Department of Food Science  [email protected] 519-824-4120, Ext. 52705 

For questions on graduate program options, contact:

Leigh West Ontario Agricultural College (OAC) [email protected] 519-824-4120 Ext. 52101  

Hear from Food Science Graduate Students

I specifically pursued research at the University of Guelph because the program has more to offer than any other food science program. Moreover, I deeply admire the research conducted by my supervisor, Dr. Loong-Tak Lim.

Brock Levac , Graduate Student MSc in Food Science Hear more from Brock

Food science is a very important field within our industry and in our everyday lives. There was definitely no shortage of finding jobs within the field. There are lots of opportunities for students to get involved and jumpstart their career.

Brenda Zai , Graduate Student MSc in Food Science Hear more from Brenda

The Department of Food Science is a great community and I’ve found it easy to get involved and make friends. I’ve been a member of the Food Science Graduate Club for the past few years and help to plan events for faculty, staff, and graduate students. I’ve also been a Food Chemistry teaching assistant (TA) throughout my grad studies which has been a lot of fun and has given me the opportunity to get to know and learn alongside the Food Science undergrads each year.

Katherine Petker PhD in Food Science

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Food Science (PhD)

Graduate training and research in fundamental and applied aspects of food science.

Why choose this program?

Work and research in a highly competitive and sophisticated industry incorporating new technologies, processes, packaging, and transportation strategies while applying basic scientific principles to practical problems associated with the preservation, storage, quality, and safety of the food supply.

You will benefit from graduate level class work and research opportunities related to food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science. 

You also have the opportunity to access a wide range of food processing equipment, a pilot plant, and well-equipped laboratories including some facilities shared with the Canadian Institute of Fisheries Technology , a specialized resource centre for graduate education and research in food science and food process engineering with emphasis on seafoods.

Possible careers include:

• Research scientist with industry and federal, provincial and territorial governments 
• Researcher/university professor 
• Product development 
• Quality assurance manager
• Laboratory manager 
• Technical sales 

Admission requirements

You'll need to meet the  Faculty of Graduate Studies minimum requirements  as well as any program-specific admissions requirements before you can apply.

Financial information

At Dalhousie, we want our students to focus on their studies, rather than worry about their personal finances. We offer competitive tuition rates and funding programs to support graduate students in almost all of our degree programs.

Program options

Thesis: Pursue independent and original research guided by a supervisor to develop and defend your thesis.

Standard program duration:

5 years or longer

Enrolment options:

Delivery format:.

All graduate programs at Dalhousie are collaboratively delivered by a home Faculty and the  Faculty of Graduate Studies .

Contact an admissions advisor

GRADUATE COORDINATOR

Dr. Suzanne Budge

Email:  [email protected]

GRADUATE ADMINISTRATOR

Paula Colicchio

Phone:  902-494-4593

I'm ready to apply!

While every effort is made to ensure accuracy on this page, in the event of a discrepancy,  Dalhousie's Academic Calendars  are the official reference.

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Food Science (MSc, PhD)

You’ve got your eye on the food supply: safety, nutrition, quality, sustainability. The skilled instructors and collaborative experts in UBC’s graduate programs in Food Science will move you to the next step, where you can integrate and apply your knowledge to expand science, guide policy and shape the future of food on the planet. UBC is a global leader in this area of study and research. It’s where you want to be.

PhD :  Food Science – Doctor of Philosophy – Postgraduate / Graduate Degree Program – UBC Grad School

MSc :  Food Science – Master of Science – Postgraduate / Graduate Degree Program – UBC Grad School

What you need to know

• Why Pursue Graduate Studies in Food Science at UBC?
• Program Overview
• Degree Requirements

UBC’s innovative research in Food Science has brought national and international recognition to our faculty and student researchers, attracting not just awards but also valuable collaborations with research centres and universities across Canada and around the world. Since its inception in 1969, the Food Science program at UBC has been a leader in providing opportunities for advanced study and research in food chemistry and biochemistry, process science, microbiology, safety and toxicology, biotechnology, quality evaluation and wine biotechnology.

Our faculty takes an interdisciplinary, community-connected and hands-on approach to Food Science education and research to address issues around food, nutrition and health, and the responsible use of finite land and water resources. Underlining it all is the drive to ensure a sustainable and safe food supply — for us, and for everyone.

The Food Science program offers opportunities for advanced study and research leading to MSc and PhD degrees in the areas of: food chemistry and biochemistry; food process science; food microbiology; food safety and toxicology; food biotechnology; food quality evaluation; and wine biotechnology.

Graduate training in Food Science normally involves a combination of courses in both basic and applied sciences, with research leading to a thesis. Students are encouraged to publish their research results in refereed journals.

Coursework is selected in consultation with the student’s supervisory committee and includes graduate courses in food science, and from other disciplines relevant to each student’s research area.

In addition to laboratories equipped for chemical, analytical, molecular biology and microbiological (including Biosafety level 2) based research on food, the program houses pilot plant and sensory evaluation facilities for research requiring food-grade specifications.

Students can also access research facilities at UBC, such as the Laboratory of Molecular Biophysics, BioImaging Facility and Michael Smith Laboratories, as well as through collaborations with other institutions including Agriculture & Agri-Food Canada and the Department of Fisheries & Oceans.

Applicants to the Food Science graduate programs must meet the general admission requirements of the Faculty of Graduate and Postdoctoral Studies .

• Minimum Academic Requirements: Canadian or US Credentials
• Minimum Academic Requirements: International Credentials
• English Proficiency Requirements
• Conditional Admission Program

In addition, applicants to the graduate programs in Food Science are expected to have completed prerequisite fundamental undergraduate courses in organic chemistry, biochemistry, calculus, physics, statistics and microbiology. Applicants who lack some of these prerequisites and/or who do not have previous undergraduate background courses in the field of food science (food process science; food chemistry; food analysis; food laws, regulations & quality assurance; microorganisms in food systems; and principles in food engineering) may be required to take additional coursework for their program.

Specifically, students must have completed, as pre- or corequisites, the equivalent of four courses (12 credits) from the following six core courses in Food Science:

• FNH 309 Food Process Science
• FNH 301 Food Chemistry I
• FNH 302 Food Analysis
• FNH 403 Food Laws, Regulations, & Quality Assurance
• FNH 313 Microorganisms in Food Systems
• FNH 300 Principles in Food Engineering

Please note that the program receives many applications meeting the minimum program admission requirements. Admission is recommended for a select number of candidates who demonstrate outstanding academic standing and research potential or background, and who have a confirmed research supervisor.

For students who wish to be considered for scholarships , preference is given to those who submit a complete application (including all required supporting documentation to enable to full file review and evaluation) to Graduate Studies before January 31 . Additional information at Scholarships and Financial Aid.

MSc program

Students admitted to the MSc degree program will possess a BSc degree in Food Science or a related area, and must meet the general requirements for master’s degree programs set by the Faculty of Graduate and Postdoctoral Studies.

PhD program

Students admitted to the PhD degree program will normally possess a MSc degree in Food Science or a related area, with clear evidence of research ability or potential. Transfer from the MSc to the PhD program is permitted under regulations set forth by the Faculty of Graduate and Postdoctoral Studies.

Master of Science

The MSc program requirements are as follows:

Completion of the MSc program requires a thesis (12 or 18 credits) plus coursework, for a total of 30 credits. With a 12-credit thesis, students can include a maximum of 6 credits of senior undergraduate courses. With an 18-credit thesis, students can include a maximum of 3 credits of senior undergraduate courses.

Students who are planning a professional career will typically enrol in the 12-credit thesis option. The 18-credit value option requires a more intensive research experience and is more appropriate for students considering the PhD program or a research career. The thesis credit decision should be determined in consultation with the student and research advisor at the start of the program.

Additional coursework may be recommended upon consultation with the student’s supervisory committee.

The PhD program requirements are as follows:

• coursework will be selected in consultation with the student’s supervisory committee
• students are required to take a comprehensive examination
• completion of a research thesis demonstrating ability to conduct significant and original scientific research

Coursework is selected in consultation with the student’s supervisory committee, and includes graduate courses in animal science and from other areas relevant to each students research.

Faculty Members

Vassilis Kontogiorgos

[cf faculty-interests]

Tianxi Yang

Jerzy Zawistowski

Vivien Measday

Anubhav Pratap-Singh

John Frostad

David Kitts

Rickey Yada

Collaborations.

Students may also be involved in research projects in collaboration with adjunct faculty and researchers from other university departments, Agriculture and Agri-Food Canada, Fisheries and Oceans Canada, or other research centres. Agriculture and Agri-Food Canada, Agassiz, B.C.

• food microbiomics

Agriculture and Agri-Food Canada, Summerland, B.C.

• fruit quality and processing
• viticulture
• sensory evaluation
• food microbiology
• food chemistry
• functional foods
• post-harvest physiology

British Columbia Institute of Technology

• food processing
• thermal processing

Other food science facilities are accessed through the Wine Research Centre, Biotechnology Laboratory, the Networks of Centres of Excellence, the Laboratory of Molecular Biophysics, the Michael Smith Laboratories, and through collaborations with Agriculture and Agri-Food Canada, as well as with the Department of Fisheries and Oceans.

Got Questions?

Whether you’ve got questions about your program, your experience or your next steps, Graduate Student Services is here to help. Get in touch.

Where Can a Graduate Degree in Food Science Take You?

Graduates of the MSc and PhD in Food Science have gone on to pursue successful careers in academia and research at:

• universities and colleges; and
• government research centres.

Our grads have also gone on to shape careers as quality assurance and research & development scientists or managers in:

• the food industry;
• analytical testing laboratories; and
• consulting companies.
• Alumnus  Andrea Goldson Barnaby  now lectures at the University of the West Indies, teaching chemical analysis and food processing principles. She also conducts workshops to educate industry personnel about food safety.

Research Updates

A fast read on plastics in our food and water.

A new portable tool can give you a precise reading on how much plastic could be seeping from your plastic coffee cup and into your body. Read about the innovation by Assistant Professor Tianxi Yang and her team, on a device that works in tandem with an app and uses fluorescent labeling of micro and nano plastics (MNPs) to detect plastic particles ranging in size.

Nature’s Weapon Against Food-Borne Pathogens

Microscopic bacteria-eating viruses, known as bacteriophages or phages, are coming into favour as a way to combat food-borne pathogens. Found naturally in the environment, phages are a promising alternative to antimicrobials used in food products because of their ability to hone in and destroy targeted bacteria while leaving ‘good’ bacteria intact.

Edible Packaging is as Good For Your Food as it is For the Planet

A team of researchers is making improvements to edible packaging film as a way to reduce the use of plastic in the food industry.

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PhD Food Safety and Quality

Start dates:.

September 2022

Study Mode:

Full time: 3 Years

Administrative Unit: Department of Food Production

Email: [email protected] Phone: 1(868) 662 2002 ext. 83989

Download Programme Brochure

About this Programme

Students could pursue research degrees on topics of interests related to the supply of safe and wholesome food to consumers globally, food safety and quality management systems which address the farm to fork approach, good governance and national control, legislation and private standards, management of food safety and quality within the supply chain, control of food-related risks using biotechnology tools, food microbiology, research, education, and outreach activities necessary for effectively reducing foodborne illness

Programme Breakdown

Entry Requirements

Admission into the MSc programme will normally be available to holders of a Bachelor’s Degree in Agriculture, or any other relevant discipline from recognised institutions.

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Tel: (868) 662-2002  Fax: (868) 663-9684

Faculty of Food and Agriculture Dean's Office Sir Frank Stockdale Building UWI St. Augustine Tel: (868) 662-2002 Ext. 82113

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