Food and Bioproduct Sciences is a unique multi-disciplinary program that incorporates the knowledge of biology, chemistry, physics, microbiology and engineering to the production of food and bioproducts from plants, animals and microorganisms.
- 4 year degree
- Full or part-time program
- You can enter this program directly from high school
- You can begin this program off-campus
What you will learn
This multi-disciplinary program provides opportunities for you to understand a number of important issues facing Canada’s agri-food sector including:
- the improvement of traditional foods and food processing,
- development of novel functional foods and nutraceuticals using advanced technologies and conversion of underutilized agriculture materials into value-added bioproducts.
This focus is in keeping with a contemporary emphasis on non-fossil fuel, climate change and the environment, water safety and quality, food safety and quality, and health and wellness. The program also reflects the tight integration of microbiology and food and bioproduct sciences with respect to production, quality assurance and safety.
As a department, we are committed to developing sustainable environmental solutions for the production, utilization, and handling of agriculturally based commodities while adding value to the Canadian agri-food industry. Our goal is to improve the nutritional, quality and safety aspects of the foods we consume and to utilize our biological resources in the fullest manner possible.
A first-year schedule sample
Although there is a great deal of overlap between first year courses for most AgBio programs, it is important to consult the Course and Program Catalogue and contact an academic advisor for information about course selection prior to registration. Here's an example of what a first year in the degree program might look like:
|AGRC 111||Discovery in Plant and Soil Sciences|
|BIOL 120||The Nature of Life|
|CHEM 112||General Chemistry I Structure Bonding and Properties of Materials|
|ECON 111||Introductory Microeconomics|
|FABS 110||The Science of Food|
|AGRC 112||Animal Agriculture and Food Science|
|AGRC 113||Agri Food Issues and Institutions|
|BIOL 121||The Diversity of Life|
|CHEM 250||Introduction to Organic Chemistry|
|INDG 107*||Introduction to Canadian Indigenous Studies|
* These are elective courses. You'll have a large number of courses to choose between.
The Course and Program Catalogue has the complete and official listing of required classes and their descriptions for this program.
Here are just a few of the classes you might take while you complete this degree:
FABS 325: Food Microbiology and Safety
Detailed examination of microorganisms and their relationship to the food supply and public safety. Theory of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes.
FABS 345: Unit Operations in Food Processing
The fundamental principles of the common unit operations of food processing and preservation are discussed with emphasis on freezing, drying, evaporation and thermal processing operations. The operating principles of equipment utilized in these operations will be examined and selected processes of unit operations studied in detail.
BLE 303: Principles of Food and Bioproducts Engineering
Studies basic systems used in food processing including facilities, power requirements, equipment for primary and secondary processes. The specific unit operations and equipment studies include pumps and blowers, heat exchangers, drying, freezing, absorption, distillation, size reduction, and mixing. Discusses materials of construction for food process equipment and the layout of plant equipment.
We are committed to finding solutions to sustainably feed a hungry and growing world. Our five departments provide a foundation for our broad array of research activities, both basic and applied. We have over a century of innovative products and practices that have transformed the world.
Our faculty and researchers actively collaborate across the university, as well as nationally and internationally. We have created strong, productive partnerships with numerous governments, private enterprises, producer groups, research centres, and industry associations to develop a sophisticated network for applied science, business and policy development. Outreach, technology transfer and information sharing is an important part our research.
Small class sizes
AgBio offers a setting that combines the advantages of a full-scale university with the benefits of a small, specialized program. The small class sizes in third and fourth year and supportive atmosphere allows you to get to know your instructors and fellow students, and to build a network of personal and business contacts.
Opportunities to get involved
AgBio has one of the campus’s most active and spirited student bodies. There are several student clubs in the college to join to enhance your university experience.
You will not only leave with excellent industry-endorsed scientific training, but also with a foundation of marketable career skills. Our strong ties with industry and our reputation for producing well-rounded, quality graduates means that many businesses turn here first when recruiting employees.
Graduates of degree programs in the College of AgBio are eligible for Professional Agrologist (P.Ag.) membership in the Saskatchewan Institute of Agrologists, allowing them to engage in the practise of Agrology.
BSA graduates with a major in Food and Bioproducts occupy leadership positions within the agri-food industry, developing new products, packaging and processing methods to improve the quality, shelf life, and nutritional aspects of foods; investigating new methods to improve the safety of foods; working to expand utilization of bioproducts for human and other uses, and in quality control within food companies across North America and Europe. A major in Food and Bioproduct Sciences provides opportunities such as
- food safety inspector
- quality assurance technician
- research technician
- product specialist
- product development technician
As well as in-depth training in food and bioproducts, the BSA provides a broad background in 21st century agriculture. Graduates can be found at all levels of the food and bioproducts sector.
Graduates of our programs will not only leave with excellent industry-endorsed scientific training, but also with a foundation of marketable career skills.
As well, the College's strong ties with industry and reputation for producing well-rounded, quality graduates means that many businesses turn here first when recruiting employees.
|Canadian students||International students|
Tuition will vary depending on the type and number of classes you take in a year. This estimate reflects a typical amount you could expect to pay in your first year if you enroll in a full course load, the maximum number of courses allowed (2019-2020 Canadian dollar rates).
Fees are used to fund specific student benefits, including health, vision and dental coverage, a bus pass, recreational programs and fitness centre access.
The cost of books and supplies varies widely depending on the courses you choose. It is recommended that you budget between $1,000-$2,000 per year.
Admission requirements and deadlines
You can also begin this program in May or July. Application deadline is February 15, 2020, documents are due March 1st.
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