Food and Bioproduct Sciences

The University of Saskatchewan in Saskatoon is a comprehensive Canadian research university founded in 1907, known for strengths in agriculture, health sciences, environmental sustainability and Indigenous engagement. Its large campus blends modern research facilities with a supportive student community, offering undergraduate and graduate programs across arts, sciences, engineering, business, education and health-related fields. The university emphasizes both disciplinary excellence and interdisciplinary collaboration.

Students benefit from access to world-class research centers, extensive laboratory and field resources, and opportunities to take part in projects that tackle pressing global challenges such as food security, water management and public health. Campus services include academic advising, career development, and support for international and Indigenous students, while co-op placements, internships and community partnerships help translate learning into practical experience and job readiness.

International applicants will find a welcoming environment in Saskatoon with comprehensive supports for transition, study and research collaboration. The university’s focus on experiential learning, research mentorship and community engagement prepares graduates for diverse career paths and advanced study. For students seeking a research-intensive education in Canada with strong professional pathways and a commitment to inclusion, the University of Saskatchewan is a compelling choice.

The Food and Bioproduct Sciences program at the University of Saskatchewan is a 3-year non-degree program that teaches students how to produce food and bioproducts from plants, animals, and microorganisms. The program is taught in English and is available to students with a high school diploma. It focuses on adding value to primary agriculture products and supporting a sustainable bioeconomy.

The curriculum covers areas such as value-added crop utilization, food nanotechnology, and microbial bioproducts. Students will develop skills in food enzymology, meat quality, and functional foods. The program also includes hands-on components, with access to state-of-the-art facilities, including food and bioproduct chemistry and analysis laboratories, and pilot plant facilities for food and bioproduct processing.

Graduates of the Food and Bioproduct Sciences program can pursue careers as food scientists, product development managers, or quality control specialists. They can work in industries such as food manufacturing, agriculture, or biotechnology, for employers such as food companies, research institutions, or government agencies. Some specific job titles include food technologist, quality control manager, or research scientist.