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Note: This is the 2022–2023 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Note: This is the 2022–2023 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Food Science is a multidisciplinary field involving chemistry, biochemistry, nutrition, microbiology, and processing that gives students the scientific knowledge to solve real problems associated with the many facets of the food system. Food Science is still a relatively new and growing discipline, brought about mainly as a response to the social changes taking place in North America and other parts of the developed world. The current trend toward merger between food and pharmaceutical industries to produce the next generation of new food products, such as functional foods and nutraceuticals, is the biggest challenge facing the discipline of Food Science today. You can be part of it.
The programs offered are:
For more information on these programs, see Bachelor of Science (Food Science) - B.Sc.(F.Sc.).
Chair |
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Varoujan A. Yaylayan |
Graduate Program Director |
Ashraf Ismail |
Emeritus Professors |
Inteaz Alli; Frederik R. van de Voort. |
Professors |
Hosahalli S. Ramaswamy; Benjamin K. Simpson; Varoujan A. Yaylayan. |
Associate Professors |
Stephane Bayen; Saji George; Ashraf A. Ismail; Salwa Karboune; Xiaonan Lu. |
Assistant Professor |
Jennifer Ronholm; Yixiang Wang. |
Adjunct Professors |
Luis Garcia; Lawrence Goodridge; Jocelyn Pare; Ali Taherian. |
Research/Academic Associates |
Jacqueline Sedman. |