Food scientists create new foods and innovative processes. Working independently or as part of a team, a Food Scientist applies basic scientific principles to practical problems associated with the preservation, storage, quality and safety of the food supply. A food scientist works in a highly competitive and sophisticated industry, incorporating new technologies, processes, packaging and transportation strategies. Food production at all levels is growing and evolving at a phenomenal rate to meet the basic requirements of an expanding world population.
Food Scientists look for cost-effective ways of using the food supply to feed the world.
Food Science is a broad discipline which allows for many different career paths. Jobs are found all over the world in both the public and private sector. Food science graduates are in demand for challenging jobs in industry, government and research organizations, in Canada and around the world, wherever food is manufactured, shipped or stored. The next step is to apply for admission to Dalhousie. The first two years of the programme include courses in the basic sciences of biology chemistry, math, physics, biochemistry and microbiology.