Food Science and Technology

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.