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Food Science

Bachelor of Science (B.Sc.) - View all program options

Learn how to get the most out of your degree and prepare for your future career.

Study a wide variety of scientific areas that address preservation and processing of raw commodities into healthy, safe and appealing foods. Apply this knowledge to global food issues involving the relationship between food and human health and food security to develop a safe and nutritious food supply.

Not a USask student?

Learn more about studying food science at USask and apply for admission.

Explore your major

Learn more about some of the required major-specific courses for this degree. View the course and program catalogue or meet with an academic advisor to understand all program requirements.

Year 1 courses

The courses listed here and in the Course and Program Catalogue are not necessarily offered each year and do not represent the totality of your requirements.

BIOL 120.3  | The Nature of Life
BIOL 121.3  | The Diversity of Life
CHEM 112.3 | General Chemistry I Structure Bonding and Properties of Materials
CHEM 115.3 | General Chemistry II Chemical Processes
FABS 110.3 | The Science of Food
NUTR 120.3 | Basic Nutrition
PHYS 115.3 | Physics and the Universe

You choose

Academic tips

What will I learn?
  • Learn how chemistry, biochemistry, biology, engineering, microbiology and nutrition can solve real world issues associated with the many facets of food manufacturing
  • Study of the chemical and physical nature of foods, causes of food deterioration, basis of food safety, and principles of food processing and preservation
  • Gain a scientific understanding of food components such as water, carbohydrates, lipids and proteins, and the reactions that occur in foods during processing and storage
  • Learn about developments in advanced technologies, such as biotechnology, nanotechnology and nutritional genomics

Gain relevant experience

Create local and global connections

Get career ready

Featured courses
  • FABS 222.3 Improving Food Security through Food Science and Technology
  • FABS 325.3 Food Microbiology and Safety
  • FABS 362.3 Functional Foods and Nutraceuticals
  • FABS 375.3 A Practical Approach to Seed Processing
  • FABS 456.3 Laboratory Techniques in Food and Bioproduct Sciences

Explore your major

Learn more about some of the required major-specific courses for this degree. View the course and program catalogue and meet with an academic advisor to understand all program requirements.

Middle Years courses

The courses listed here and in the Course and Program Catalogue are not necessarily offered each year and do not represent the totality of your requirements.

BMSC 200.3 | Biomolecules
BMSC 230.3 | Metabolism
CHEM 250.3 | Introduction to Organic Chemistry
FABS 211.3 | Introductory Bioproduct Science
FABS 212.3 | Agrifood and Resources Microbiology
FABS 315.3 | Food Chemistry
FABS 317.3 | Food and Bioproducts Analysis
FABS 325.3 | Food Microbiology and Safety
FABS 345.3 | Unit Operations in Food Processing
FABS 375.3 | IA Practical Approach to Seed Processing

You choose

Academic tips

Add to your major

Choose from a variety of certificates to complement your major.

Gain relevant experience

Create local and global connections

Get career ready

USask Student Competencies

USask Student Competencies are the knowledge, skills, and attributes developed and leveraged to achieve success in your learning and work:

  • Engaging in our intercultural society
  • Nurturing successful relationships
  • Leveraging technology
  • Adaptive design and problem solving
  • Communicating meaningfully
  • Cultivating well-being

Explore your major

Learn more about some of the required major-specific courses for this degree. View the course and program catalogue and meet with an academic advisor to understand all program requirements.

Final Year courses

The courses listed here and in the Course and Program Catalogue are not necessarily offered each year and do not represent the totality of your requirements.

FABS 452.3 | Quality Assurance and HACCP
FABS 456.3 | Laboratory Techniques in Food and Bioproduct Sciences
FABS 492.3 | Literature Thesis

You choose

Apply to graduate

Academic tips

Consider applying to a graduate program
Find a program

Gain relevant experience

Create local and global connections

Get career ready

USask Student Competencies

USask Student Competencies are the knowledge, skills, and attributes developed and leveraged to achieve success in your learning and work:

  • Engaging in our intercultural society
  • Nurturing successful relationships
  • Leveraging technology
  • Adaptive design and problem solving
  • Communicating meaningfully
  • Cultivating well-being

Possible destinations

People with a food science degree take their knowledge and skills into many different industries and occupations. Some of the career paths listed here require further education and training.

Career paths

  • Agricultural Engineer
  • Assistant Product Developer
  • Biological Technologist
  • Biotechnology Researcher
  • Flavorist
  • Food Chemistry
  • Food Engineering
  • Food Microbiologist
  • Food Packaging Specialist
  • Food Process Engineer
  • Food Product Developer
  • Food Safety Inspector
  • Food Scientist
  • Food Technologist
  • Formulation Scientist
  • HACCP Coordinator
  • Lab Technician
  • Nanotechnologist
  • Operations Assistant
  • Program Facilitator
  • Public Health Inspector
  • Quality Assurance Specialist
  • Quality Control Specialist
  • R&D Specialist
  • Regulatory Specialist
  • Research Associate
  • Research Scientist
  • Sensory Scientist
  • University Professor

From farm to fork, the Food Science Program is an evidence-based journey of discovery that enlightens us in the intricacies of a safe and nutritious food supply chain. Having dedicated a large portion of my career to the culinary experience as a red seal chef, I am confident this major is the perfect venue to take it to the next level. The secret ingredient in the recipe for success is the quality of the professors and laboratory coordinators. As part of a welcoming community, the faculty are eager to capitalize on their own industry and academic experiences to mentor students in an engaging manner that fully prepares us for an exciting career.

—Sean, fourth-year Food Science student

Where do USask alumni work?

  • Active AgriScience Inc.
  • Agriculture and Agri-Food Canada
  • AGT Food and Ingredients Inc.
  • Bioriginal
  • Canadian Food Inspection Agency
  • Cargill
  • Concord Premium Meats Ltd.
  • Food Centre Inc.
  • Genecis Bioindustries Inc.
  • Global Institute for Food Security
  • Government of Alberta
  • Government of Saskatchewan
  • Ingredion Inc.
  • Maple Leaf Food Inc.
  • Noblegen Inc.
  • Saputo Inc.
  • Saskatchewan Food Industry
  • Saskatchewan Heath Authority
  • Three Farmers Foods
  • Tyson Foods
  • University of Saskatchewan

Explore Canadian salaries for various occupations using the Job Bank Career Planning Tool

"The Food Science program provides an overview of various aspects of the food industry, allowing students to explore and find their own area of interest. I find Food Science interesting due to the wide scope; from farm to fork and all the processes in between. Understanding where the food we consume comes from allows students to identify current food issues and encourages innovative thinking."

—Ava, fourth-year Food Science student

"The Food Science program provided a well-rounded education, standing out for its focus on quality control and real-world applications. The classes were highly interactive and engaging, and the supportive faculty further enhanced my overall experience. Through this degree, I developed a strong foundation in food safety, ingredient functionality, and analytical thinking."

—Alicia, fourth-year Food Science student