Study a wide variety of scientific areas that address preservation and processing of raw commodities into healthy, safe and appealing foods. Apply this knowledge to global food issues involving the relationship between food and human health and food security to develop a safe and nutritious food supply.

Quick facts
  • Four 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

You will learn the chemical and physical nature of foods, causes of food deterioration, basis of food safety, and principles of food processing, preservation and packaging. You will examine what’s happening to meet consumer demand for nutrition, debate issues of food additives versus natural foods, learn about natural toxicants and research new methods of detecting unsafe or unwholesome food.

A first-year schedule sample

This degree program is flexible and offers you the opportunity to take courses in many different subject areas. Here’s what a typical first-year schedule might look like:

Course Description

Fall Term
CHEM 112a General Chemistry I Structure Bonding and Properties of Materials
BIOL 120a The Nature of Life
PHYS 115a Physics and the Universe
MATH 110a Calculus I
ENG 113c Literature and Composition Reading Narrative

Winter Term
FABS 110A The Science of Food
BIOL 121a The Diversity of Life
CHEM 115a General Chemistry II Chemical Processes
INDG 107d Introduction to Canadian Indigenous Studies
MATH 116b Calculus II

a Required course for the major
b One of the course options to complete the Quantitative Reasoning Requirement
c One of the course options to complete the English Language Writing Requirement
d One of the course options to complete the Indigenous Learning Requirement

The Course and Program Catalogue has the complete and official listing of required classes and their descriptions for this program.

FABS 222: Improving Food Security through Food Science and Technology
Global food shortages have led to malnutrition and death, particularly amongst children in less-developed regions of the world. Although many experts believe that potential global food production exceeds demand, current information suggests that significant food losses occur before harvest and during food processing, distribution, storage and consumption. Food security will be examined from the perspectives of the pre- and post-farmgate food supply chain. The perspectives include four major areas of the food system: 1) global food quality and safety, 2) post-harvest food processing, 3) reducing food loss and waste, and 4) securing nutrition through food science and technology.

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 362: Functional Foods and Nutraceuticals
Explores aspects of nutraceuticals and functional foods derived from plant, animal and microbial origins. Global regulatory issues including efficacy and safety, health claims, value-added food production and the marketing challenges will be presented. 

You will benefit from the Department's significant interaction with provincial agricultural and food industries. You will also have opportunities to enhance your studies and offset educational expenses through summer employment within the Department or within Canada's food production and processing industries. 

Numerous high-calibre facilities, including two state-of-the-art food processing pilot plants, an advanced food analytical suite, a fermentation pilot plant, meat processing facility, a sensory evaluation facility, an advanced molecular research suite, a microbial bio products laboratory and a laser microscope/digital imaging facility.

Hand-on experience
This program has been designed with a strong hands-on emphasis, utilizing the department's outstanding laboratory facilities and modern equipment.


Some career opportunities include:

  • Food technologist
  • Animal health technician
  • Primary meat hygiene inspector
  • Quality assurance coordinator
  • Research technician

Tuition estimates

Canadian students International students
Tuition $7,615 $31,983
Student fees $1,089 $1,089
Books $1,500 $1,500
Total $10,204 $34,572

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 (2023-2024 Canadian dollar rates).
Student 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 $1,500-$2,500 per year.

Program options

These Bachelor of Science (B.Sc.) Food Science degrees are offered by the University of Saskatchewan's College of Arts and Science:

You should consult with an academic advisor in the college when you begin your studies to decide if you want a four-year or honours degree.

Admission requirements and deadlines


Start term Application DeadlineInternational Deadline
January 2024
Dec 1, 2023
Documents due: Dec 15, 2023
Sep 1, 2023
Documents due: Oct 1, 2023
May 2024
Apr 1, 2024
Documents due: May 1, 2024
Feb 1, 2024
Documents due: Mar 1, 2024
July 2024
May 1, 2024
Documents due: Jun 1, 2024
Mar 1, 2024
Documents due: Apr 1, 2024
September 2024
Aug 15, 2024
Documents due: Aug 15, 2024
May 1, 2024
Documents due: Jun 1, 2024
January 2025
Dec 1, 2024
Documents due: Dec 15, 2024
Sep 1, 2024
Documents due: Oct 1, 2024

Ready to apply?

A non-refundable application fee of $90 CAD is required before your application will be processed.

Explore related programs

If you are looking for graduate level (Master or Ph.D.) programs please consult our graduate students' website.

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