Food Science Technology

This new program is a three-year program, leading to the award of a diploma in Food Science Technology. This program has six semesters, with work integrated learning components, and will run as a full-time program in Brandon in the new Prairie Innovation Centre for Sustainable Agriculture.

Food Science Technology is the study of food and beverage industry issues and the research and solutions to these issues. Manitoba has a robust and growing food and beverage processing, and manufacturing industry. Food science technologists are needed to support the industry and to take advantage of the burgeoning opportunities in the research and development of new foods, and food sources.
 

Program Learning Outcomes

• Apply advanced food science techniques to product development scenarios.
• Develop and use metrics to assess food product quality and labour processes within a food manufacturing setting.
• Appraise the efficiency and optimization of process design in a food manufacturing setting.
• Create a new food product accompanied by a comprehensive process design.
• Develop and implement recall procedures in the event of a food safety incident to reduce risk to consumers.
• Practice industry-standard food and workplace safety at all times within the workplace.
• Differentiate between traditional concepts of management and contemporary approaches to leadership.
• Demonstrate an understanding of current approaches to ethics, food security, food sovereignty by integrating aspects of these into assessment responses.
• Apply foundational food science concepts to assessments.
• Fulfill the requirements to undertake federal inspection of federally and provincially registered slaughterhouses, plants or inspection laboratories.
• Fulfill requirements to implement and maintain regulatory certifications of federal and provincial facilities and laboratories.
• Assist in environmental measurement and monitoring.

The program aims to produce graduates who will qualify as federal food inspectors and includes courses in food product development, food chemistry, microbiology, and food safety, as well as food processing and packaging techniques supported by application in a laboratory and co-op placement.