Food science is the study of the technical aspects surrounding food, beginning with the way food is slaughtered, grown, or harvested, and finishing with the ways it is cooked, eaten and absorbed by the body; this is the reason why this life science is often described as 'from field to fork.'
This science uses microbiology, biochemistry, and chemical engineering concepts to develop new food products, find new ways to produce foods, conduct studies on how long food can stay on shelves, decide on packaging materials, and conduct chemical tests.
Food scientists may also specialise in food safety, preservation, microbiology, product development, engineering, sensory analysis, packaging, physics, technology, or chemistry.
More jobs exist in the food industry than virtually any other job sector in Canada, and qualified food scientists are virtually guaranteed employment after graduating from a reputable university program. Food science salaries vary between approximately C
$35,300 and C
$73,390.