Food Science

As a graduate student in Food Science, you'll work closely with our researchers on exciting and collaborative projects in areas such as food and water safety, brewing science, biotechnology and the development of new health-promoting and nutraceutical products.

This program offers 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. A wide range of food processing equipment, a pilot plant, and well-equipped laboratories offer unique opportunities for graduate training and research. Students with degrees in food science, engineering, chemistry/biochemistry, microbiology or biology are invited to apply. The graduate degree programs share some facilities 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.

The thesis project is initiated by the completion of a research proposal. The proposal is typewritten and submitted to the supervisor prior to starting the research. The proposal should include an introduction, literature review and definition of the problem. A description of the materials and methods as well as a tentative timetable for completion of the various stages of the project should also be included.

The thesis guiding committee, selected by the supervisor will meet with the student and discuss the proposal and the project before the student carries out the research.

The thesis guiding committee may meet several times throughout the project to discuss the student's progress. Upon completion of the project to the satisfaction of the guiding committee, the student will prepare the thesis and defend its contents during an oral examination.

Requirements

• Four-year Bachelor’s degree
• Minimum grade point average (GPA) of 3.0 (B average) in the last 60 credit hours of study
• Degree granted by university of recognized standing
• Students for whom English is not their first language and who did not complete their previous degree at an English-speaking university will need to submit proof of English language proficiency.Internet-based TOEFL 92, Written TOEFL 580. IELTS 7.
• Pay $100 application fee
• An official academic transcript for each post-secondary institution attended, sent directly from the host university in a sealed envelope (a notarized translation is also required for each non-English transcriptin addition to an original transcript sent directly from the host university in a sealed envelope). Notarized copies will not be accepted.
• Two academic reference letters, either through the electronic reference system in the online application or by paper
• If you plan to self-fund your studies, please include an original teller stamped or equivalent bank statement showing that you have sufficient funds for your full program fees plus $1200 per month for the full term of your studies.

Scholarships

• Bursaries
• Faculty of Graduate Studies Scholarships
• Phi Kappa Pi Joe Ghiz Memorial Award
• A.S. Mowat Prize
• Nova Scotia Graduate Scholarships

The Bachelor of Science in Food Science at Dalhousie University is a comprehensive program designed to prepare students for careers in the food industry through a combination of scientific principles and practical applications. This program emphasizes the study of food chemistry, microbiology, processing, safety, and technology, equipping graduates with the skills needed to innovate and improve food products while ensuring safety and quality standards. The curriculum typically includes foundational courses in biology, chemistry, and mathematics, followed by specialized courses such as Food Chemistry, Food Microbiology, Food Processing Technologies, and Food Safety and Quality Assurance. Students may also have opportunities to engage in laboratory work, internships, and research projects that provide hands-on experience in real-world settings, fostering critical thinking and problem-solving skills.

Dalhousie University supports an interdisciplinary approach, integrating elements of nutritional sciences, biotechnology, and business to prepare students for diverse roles within the food sector, including research and development, quality control, regulatory affairs, and product management. The program often collaborates with industry partners, offering students networking opportunities and exposure to current trends and practices in food production and innovation. The faculty comprises experts in food science, microbiology, chemistry, and nutrition, who contribute to a dynamic learning environment that encourages inquiry and practical application of scientific knowledge.

Graduates of the Food Science program at Dalhousie are well-positioned to pursue careers in food manufacturing companies, government agencies, research institutions, and consultancy services focused on food safety, product development, and regulatory compliance. The program may also provide pathways to graduate studies or professional certification in relevant fields. With a focus on sustainability and health, students learn about emerging issues such as food security, minimally processed foods, and consumer preferences, preparing them to meet the evolving demands of the global food industry. Overall, the program aims to develop highly skilled professionals who can contribute to innovations that improve food quality, safety, and sustainability on both national and international levels.