食品科学理学学士-食品化学

食品科学是一个基于化学的计划，它整合了许多自然科学，例如微生物学
Food Science is a chemistry-based program which integrates many of the natural sciences such as microbiology, physics, biochemistry, and sensory analysis. The program uses the principles of engineering to help understand many of the physical processes and chemical interactions involved in new food product development, food processing, food analysis, manufacturing, and storage. Food Scientists work on the discovery of new bio-active ingredients and their incorporation into functional foods and ensure that all new products are safe and free from contamination. They also study how flavours and colours develop when food is baked, roasted or fried. The Food Chemistry option is intended for students interested in the chemistry of food and includes more required core chemistry courses. Graduates will have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST) and the Institute of Food Technologists (IFT). This option must be completed in order to be eligible for membership in the Order of Chemists of Quebec (OCQ).<br><br>###COVID Alert Message from University – This course is offered online and will continue on campus later.