Food Science

Website: Applied Microbiology and Food Science

Research generally involves basic chemistry, microbiology, and unit processes applied to food systems; it may also be commodity based, with current emphasis on grains, edible oils, meats, native fruits, functional foods and nutraceuticals, and bioproducts.

Faculty research interests include food chemistry, food analysis, detection of food adulteration, meat science, product development, microencapsulation, biofuels, food safety, quality assurance and food governance, and the processing and utilization of grain crops as foods and bioproducts.

Program Requirements

Postgraduate Diploma (P.G.D.)

Master of Agriculture (M.Agr.)

Master of Science (M.Sc.)

Doctor of Philosophy (Ph.D.)

Transfer from M.Sc. to Ph.D.