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student in a lab coat and gloves working with samples in a food science laboratory.

Honours Bachelor of Science in Food Sciences

Why choose the BSc in food sciences?

Shape the future of food, health and sustainability

The Honours Bachelor of Science in Food Sciences at the University of Ottawa offers an immersive educational experience that integrates rigorous scientific training with real-world application. This interdisciplinary program draws from biology, chemistry, engineering, nutrition and public policy to equip you with the skills necessary to address pressing global challenges related to food production, safety, sustainability and health.

Build the science of food from the ground up

Gain the knowledge and technical skills to become a leader in food innovation, health promotion, quality assurance or regulatory affairs. Our unique program emphasizes hands-on laboratory experience, collaborative research opportunities and a bilingual environment that enhances your marketability. On graduation, you鈥檒l be ready to contribute to a safer, healthier and more sustainable food system.

Located in Canada鈥檚 capital, the University of Ottawa provides unparalleled access to key federal bodies such as Health Canada, the Canadian Food Inspection Agency (CFIA), Agriculture and Agri-Food Canada and other bodies headquartered in the region. Proximity to these bodies and industry partners creates opportunities for networking, hands-on experience and meaningful impact on Canada鈥檚 food system.

Madeline Leslie

鈥淔ood science gave me a versatile, multidisciplinary foundation across food, health, technology, and environmental systems, setting me up for success in a rapidly evolving global food market.鈥

Madeline Leslie

鈥 BSc Food Sciences, 2025

What to expect

  • Interdisciplinary scientific foundation: Deepen your understanding of chemistry, biology, microbiology, and food engineering as they relate to food production, nutrition and innovation.
  • State-of-the-art lab experience: Benefit from cutting-edge facilities dedicated to food preparation, analysis and processing in our state-of-the-art laboratories at the 200 Lees campus, starting from first year.
  • Bilingual, collaborative environment: Benefit from courses in English or French, with the possibility of French immersion and collaboration across disciplines.
  • Flexible, integrative curriculum: Enjoy a common interdisciplinary foundational year with the Nutrition and Dietetics program, providing a flexible, evolving academic pathway.
Sarah Granville
STUDENT EXPERIENCE
Nourish your future

Key learning outcomes

A scientific lab bench with flasks, a scale, and petri dishes.

Understand the food system

  • From lab to table: Master the scientific principles of chemical, physical, microbiological and sensory analysis of foods, and the ways processing affects safety and nutritional quality.
  • Big-picture thinking: Examine how food production and consumption intersects with health, culture and sustainability, locally and globally.
  • Policy and regulation: Understand the standards and regulations that guide food safety and innovation in Canada and Internationally.
A complex laboratory machine with wires, monitors, and screens.

Build advanced technical and research skills

  • Lab expertise: Gain proficiency in food analysis, safety assessment, quality control techniques and experimental design.
  • Research and innovation: Participate in undergraduate research projects to address emerging issues in food science and technology.
  • Analytical problem-solving: Apply scientific methods and data analysis to solve real-world food-related challenges.
Two students in lab coats and gloves, looking at a laptop in a lab.

Professional communication and leadership

  • Scientific communication: Develop strong skills in scientific writing, reporting and public communication for technical and public audiences.
  • Teamwork and leadership: Collaborate on interdisciplinary projects, learning how to present ideas and lead in lab or field settings.
  • Public and industry engagement: Turn complex scientific ideas into clear messaging for the general public, industry professionals and decision-makers.

Career pathways

Graduates of the food sciences program pursue careers across a wide range of sectors, including:

  • Food production, development and innovation: Design new food and beverage products using evidence-based approaches and emerging technologies to meet consumer demands for nutritious, healthy and sustainable foods.
  • Quality assurance and food safety: Work with companies, government agencies or regulatory bodies to meet strict safety, regulatory and nutritional standards.
  • Regulatory affairs and public health: Help develop food policy, labelling regulations or nutritional guidelines at the federal, provincial or municipal level.
  • Research and academia: Join research teams in academia, government laboratories or industry settings, addressing critical issues in food microbiology, chemistry, nutrition and consumer behaviour.
A scientist in a lab coat looks thoughtfully at a computer screen.

Take the next step

Start your journey with the essential information and resources to help you plan your academic path and achieve your goals.