Canadian Institute of Fermentation Technology
FOOD SCIENCE AND TECHNOLOGY
As a graduate student in Food Science, you’ll work closely with our researchers on exciting and collaborative projects in areas such as food and water safety, brewing science, biotechnology and the development of new health-promoting and nutraceutical products.
This program offers graduate level class work and research opportunities related to food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science. A wide range of food processing equipment, a pilot plant, and well-equipped laboratories offer unique opportunities for graduate training and research. Students with degrees in food science, engineering, chemistry/biochemistry, microbiology or biology are invited to apply. The graduate degree programs share some facilities with the Canadian Institute of Fisheries Technology, a specialized resource centre for graduate education and research in food science and food process engineering with emphasis on seafoods.
Dr. Suzanne Budge
Sexton Campus Room 1117, Chemical Engineering Building PO Box 15000
Halifax, NS B3H 4R2