Master of Business Administration (MBA)
The University of Manitoba offers a prestigious Master of Business Administration (MBA)...
Bachelor of Science in Food Science (Co-op)
Winnipeg, Manitoba
INTAKE: September
Program Overview
The Bachelor of Science in Food Science (Co-op) program at the University of Manitoba is designed to provide students with a comprehensive understanding of the science and technology behind food production, processing, and safety. This program combines academic coursework with practical work experience through cooperative education placements, allowing students to gain hands-on experience in various sectors of the food industry. Students learn about food chemistry, microbiology, processing techniques, quality assurance, and regulatory compliance, preparing them for diverse careers in food science and technology.
Curriculum: The curriculum of the Bachelor of Science in Food Science (Co-op) program at the University of Manitoba covers a wide range of topics relevant to the field of food science and technology. Core courses include subjects such as food chemistry, food microbiology, food engineering, food processing, sensory evaluation, and food safety and quality assurance. Students also have the opportunity to choose elective courses that align with their interests and career goals, such as food product development, food packaging, food analysis, or nutritional science. The co-op component of the program allows students to gain practical work experience in food manufacturing companies, research laboratories, regulatory agencies, or other food-related organizations, enhancing their skills and knowledge in real-world settings.
Research Focus: The University of Manitoba is committed to research excellence in the field of food science, with faculty members engaged in research projects that address key challenges and opportunities in food production, processing, and safety. Research focus areas may include food safety and microbiology, food chemistry and biochemistry, food processing technologies, sensory science, food product development, and nutritional science. Students in the program may have the opportunity to participate in research projects, work alongside faculty mentors, and contribute to cutting-edge research that advances knowledge and understanding in the field of food science.
Industry Engagement: Industry engagement is a central component of the Bachelor of Science in Food Science (Co-op) program at the University of Manitoba. The university maintains strong partnerships with food companies, government agencies, regulatory bodies, and industry associations, providing students with opportunities to gain practical work experience and build professional networks. Cooperative education placements allow students to apply classroom learning in real-world food industry settings, working on projects related to food production, quality assurance, product development, or food safety. Industry engagement activities may also include industry-sponsored research projects, guest lectures from industry professionals, and networking events that facilitate interaction between students and industry stakeholders.
Global Perspective: The Bachelor of Science in Food Science (Co-op) program at the University of Manitoba incorporates a global perspective into its curriculum, recognizing the importance of international collaboration and understanding in addressing global food challenges. Students may study global food systems, international food regulations, cultural aspects of food consumption, and food security issues. The program may offer opportunities for international cooperative education placements, study abroad programs, or research collaborations with international partners, allowing students to gain exposure to diverse food systems, cultural practices, and regulatory environments around the world. By gaining a global perspective, students develop a broader understanding of the complexities of the food industry on a global scale, preparing them for careers in an increasingly interconnected and multicultural food market.
Location
Winnipeg, Manitoba
Score
IELTS 6.5
Tuition Fee
CAD 19830
Application Fees: CAD$ 120
Academic Requirements: Completion of secondary school education with a minimum average of 85%. Please note that specific programs may have additional requirements or higher admission standards.
English Language Proficiency:
- IELTS: A minimum overall score of 6.5, with no band score less than 6.
- TOEFL: A minimum score of 86 on the internet-based test (iBT).
- PTE Academic: A minimum score of 58.
- DET (Duolingo English Test): A minimum score of 120.
The University of Manitoba offers a variety of scholarships and financial aid options to support international students in their academic pursuits. These scholarships recognize academic excellence, leadership potential, and financial need.
International Student Entrance Scholarships: These scholarships are available to international students entering undergraduate programs.The scholarships are awarded based on academic achievement, with different scholarship levels based on GPA.The value of the scholarships ranges from $1,000 to $40,000.
International Graduate Student Entrance Scholarships: These scholarships are available to international students applying for graduate programs.The scholarships are awarded based on academic achievement and potential.The value of the scholarships ranges from $5,000 to $17,500.
Faculty-Specific Scholarships: Various faculties within the university offer scholarships specific to their programs of study. These scholarships are available to both undergraduate and graduate international students.The eligibility criteria and values of these scholarships vary depending on the faculty.
External Scholarships: The University of Manitoba encourages international students to explore external scholarship opportunities.There are several external scholarship programs available for international students to fund their studies at the university.The university provides guidance and support in identifying and applying for these external scholarships.
It is important to note that the eligibility criteria, application processes, and deadlines for scholarships may vary.
Graduating with a Bachelor of Science in Food Science (Co-op) from the University of Manitoba opens doors to a multitude of exciting career opportunities in the dynamic field of food science and technology.
Food Technologist: As food technologists, graduates work on the forefront of innovation in the food industry. They develop new food products, improve existing recipes, and ensure products meet quality and safety standards. Food technologists may work in research and development departments of food companies, developing recipes and processes for new food products.
Quality Assurance Specialist: Quality assurance specialists play a crucial role in maintaining the safety and quality of food products. They develop and implement quality control procedures, conduct inspections, and ensure compliance with food safety regulations. Quality assurance specialists may work in food manufacturing facilities, ensuring products meet regulatory requirements and consumer expectations.
Food Safety Auditor: Food safety auditors assess food processing facilities to ensure compliance with food safety standards and regulations. They conduct audits, inspections, and evaluations of food safety practices, identifying areas for improvement and ensuring adherence to food safety protocols. Food safety auditors may work for government agencies, certification bodies, or private companies.
Product Development Scientist: Product development scientists create new food products from concept to commercialization. They conduct market research, develop formulations, and oversee product trials to ensure products meet consumer preferences and market demands. Product development scientists may work for food companies, developing innovative products that meet consumer needs and preferences.
Sensory Scientist: Sensory scientists evaluate the taste, texture, aroma, and appearance of food products to assess consumer preferences and product quality. They design sensory tests, analyze data, and provide insights to inform product development and marketing strategies. Sensory scientists may work for food companies, ensuring products meet consumer expectations for taste and quality.
Food Regulatory Affairs Specialist: Food regulatory affairs specialists ensure compliance with food regulations and standards. They interpret regulations, prepare regulatory submissions, and liaise with regulatory authorities to address compliance issues. Food regulatory affairs specialists may work for food companies, ensuring products meet regulatory requirements for safety and labeling.
Food Packaging Engineer: Food packaging engineers design and develop packaging solutions for food products. They consider factors such as product protection, shelf life extension, and consumer convenience when designing packaging solutions. Food packaging engineers may work for packaging companies or food manufacturers, designing packaging that meets both functional and aesthetic requirements.
Food Microbiologist: Food microbiologists study microorganisms in food products and their effects on food safety and quality. They conduct microbiological tests, develop sanitation procedures, and help prevent foodborne illnesses by identifying and controlling microbial hazards. Food microbiologists may work in food safety laboratories, ensuring products meet microbiological safety standards.
Food Analyst: Food analysts test food products for chemical composition, nutritional content, and contaminants. They use analytical techniques such as chromatography and spectroscopy to analyze food samples and ensure products meet quality and safety standards. Food analysts may work in food testing laboratories, ensuring products meet regulatory requirements and consumer expectations.
Food Industry Consultant: Food science graduates may work as consultants, providing expertise and advice to food companies on various aspects of food science and technology. They may specialize in areas such as product development, quality assurance, regulatory compliance, or food safety management, helping companies optimize their operations and meet industry standards.
