Master in Food Science

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 Master in Food Science at the University of Saskatchewan is a 2-year program that applies principles from chemistry, biology, microbiology, and engineering to the study of food and the development of food technology. This program is for students who want to work in the food industry or in research and development.

The curriculum includes research streams in food science and applied microbiology, with faculty interests in areas like value-added crop utilization, food nanotechnology, and microbial bioproducts. Students will have access to state-of-the-art facilities, including food and bioproduct chemistry and analysis laboratories, and product development and sensory evaluation laboratories.

Graduates of this program can become food scientists, quality control managers, research and development managers, or product development managers at companies that produce and process food. They can also pursue careers in government agencies or universities, working in food safety, regulation, or research.