Combining food science and nutrition will provide an abundance of opportunities for USask students.

USask announces new Food and Nutrition degree

A new undergraduate degree program at the University of Saskatchewan (USask) will fill a growing need for interdisciplinary training in both food science and nutrition.


The new Bachelor of Science in Food and Nutrition degree meets the needs of a distinct group of students who are keen to build knowledge in food chemistry, food processing, and other related areas along with foundational knowledge of food nutrition and the role that nutrients play in human health. 

The new USask program will be housed in the College of Agriculture and Bioresources, with students taking both AgBio classes and classes offered by the College of Pharmacy and Nutrition. 

“The College of Agriculture and Bioresources is excited to lead the new BSc in Food and Nutrition degree and is in a strong position to do so,” said Dr. Angela Bedard-Haughn (PhD), dean of the College of Agriculture and Bioresources. “Students in the program will learn how agricultural commodities are transformed into safe, nutritious, and sustainable food sources. People are more health-conscious than ever, with a focus on what foods we eat and how they function to promote health. This program fits with our core college mission of helping feed a growing, hungry world in sustainable ways.”

Students can enter the BSc in Food and Nutrition program directly from high school or transfer in from another post-secondary program. Students will learn how to address emergent needs in the food, health and wellness sectors with the strong academic background of both sciences – nutrition and food science. Students will also receive hands-on lab experience, along with the opportunity for a summer work term that earns university credit.   

“We’ve received numerous requests from industry to develop an academic program like this,” said Dr. Darren Korber (PhD), department head of Food and Bioproduct Sciences at USask. “Employers are looking for graduates who can address consumer trends in food and health. Possible careers for graduates of the program include nutritional researchers, wellness program co-ordinators, food product developers, food service co-ordinators and more.”

The new program is accepting applications for admission with the first cohort to begin classes in September 2022. Questions about the program can be directed to AgBio Student Services.