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Food Science and Technology

Portage College

Portage College

www.portagecollege.ca

The Food Processing Technician Program provides graduates with a strong foundational understanding of food science, food processing and food quality control. The program consists of four 16 week semesters completed sequentially over two years. In the first semester, students develop fundamental knowledge in food science, food nutrition and food composition. In semester two, they broaden their knowledge base with courses in food processing, food microbiology, food regulation and food safety. Upon successful completion of all courses in semesters one and two, students complete a four week non-paid practicum. This practicum provides an opportunity to gain hands-on experience working in a food processing environment. Skills and knowledge gained in the first year of studies is expanded on in year two. Semester three includes more authentic lab work and advanced level courses in food processing, food preservation, packaging, sanitation and quality control. The fourth and final semester focuses on food product development, business operations and preparing for employment. After successfully completing all required courses in semesters three and four, students participate in a second practicum to hone and apply their skills in preparation for employment.

Contact

Admissions
Box 417, 9531 - 94 Avenue
Lac La Biche, Alberta, T0A2C0, Canada

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  • Program Type Occupational
  • Credential Type Diploma
  • Length 2 Years
  • Part Time Only
  • Cooperative Education
  • Continuing Education
  • Distance Learning Available
Admission Requirements

Admission Requirements: Grade 12 high school graduation with Chemistry 20 or Biology 20. Math 30 or 33 or Math 30-1, Math 30 Applied or Pure, ELA30-1 or English 30, ELA30-2 or English 33.

Program Description: The Food Processing Technician Program provides graduates with a strong foundational understanding of food science, food processing and food quality control. The program consists of four 16 week semesters completed sequentially over two years. In the first semester, students develop fundamental knowledge in food science, food nutrition and food composition. In semester two, they broaden their knowledge base with courses in food processing, food microbiology, food regulation and food safety. Upon successful completion of all courses in semesters one and two, students complete a four week non-paid practicum. This practicum provides an opportunity to gain hands-on experience working in a food processing environment. Skills and knowledge gained in the first year of studies is expanded on in year two. Semester three includes more authentic lab work and advanced level coruses in food processing, food preservation, packaging, sanitation and quality control. The fourth and final semester focuses on food product development, business operations and preparing for employment. After successful completing all required courses in semester three and four, students participate in a second practicum to hone and apply their skills in prepartion for employment.

 


Distance Delivery Options

Classroom/Moodle


Transfer(s) Elegibility

Search Transfer Alberta for course and program transfer information including transfer agreements between post-secondary schools in Alberta, British Columbia, Northwest Territories, Nunavut and Yukon.

Transfer(s) available outside of Transfer Alberta: Not available

Updated May 05, 2014. The information contained in this profile is current as of the date shown.

Educational program information is provided as an introduction and for general reference. For current information about programs and school requirements or policies, check the school calendar, visit their website or contact the school directly.

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