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Food science students learn the basic sciences such as physics, mathematics, physical chemistry, organic chemistry, biochemistry, biology, and microbiology. These studies are designed to acquaint the student with various aspects of food chemistry, biochemistry, microbiology, and processing. Food science studies include the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. Students also learn about flavor chemistry, food toxins, food packaging, and food production development.
Students get experience in international food markets and a global perspective. They also study recent advances in food chemistry and microbiology. They study biotechnology, toxicology, and research methods, and analyze how this impact on food production, quality, and safety. As well, they study the factors influencing the various aspects of production, processing, and marketing of foods in a global context, including socioeconomic, political, and cultural perspectives.
Classroom studies are supplemented with laboratory studies where students learn about the methods used to sample, inspect, and characterize foods with regard to their safety, composition and quality. Students also make field trips to visit food preparation facilities and commercial laboratories.
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