| | Food Science | | |
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| School | University of Guelph | | |
| Location | Guelph, ON, Canada | | |
| School Type | University | | |
| School Size | Full-time Undergraduate: 27,000
Full-time Graduate: 3,000 | | |
| Degree | Bachelor | | |
| Honours | | | |
| Co-op | | | |
| Length | 5 Year(s) | | |
| Entry Grade (%)* | 83% to 88% | | |
| Prerequisites | - Grade12 English
- 2 of Grade12 Biology or Grade12 Chemistry or Grade12 Physics
- Grade12 Advanced Functions
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| Prerequisites Notes | Applicants are required to have English (ENG4U), Advanced Functions (MHF4U), 2 courses from: Biology (SBI4U), Chemistry (SCH4U), Physics (SPH4U), and 2 additional 4U or 4M courses. Two of three 4U high school science courses (i.e. Biology, Chemistry and Physics) are required for admission; completion of all three is highly recommended. Applicants who lack the third science course will take a replacement course in their first semester. Students applying to the University directly from high school will be considered for admission to Co-op. Normally, a minimum average of 80% is required for consideration, but exact cut-offs are determined by the quantity and quality of the applicant pool as well as space available in each program. All students, including International applicants, are encouraged to explore Co-operative Education as an option. | | |
| Cost |
The total tuition and fees for the Fall 2025 and Winter 2026 semesters. | | |
| Scholarships | 10 scholarship(s) | | |
| Description | Explore the processing and product development of safe and healthy foods and fill the gap between the production of farm goods and the year-round delivery of food products to the global consumer. Apply your skills learned in chemistry, processing, microbiology, quality assurance and sensory evaluation to the development of a food product from idea generation right through to product marketing. To become a Registered Dietitian, please see B.A.Sc. Applied Human Nutrition. The Co-op program in Food Science is a five-year program, including four work terms. | | |
| Next Steps | | | |