By choosing the Food Research and Development ROA, you could become one of the creative food experts who dedicate their career to developing new products and introducing them onto the international food market. The food industry is an industry that most consumers take for granted. Healthier, tastier and innovative food products are appearing on our supermarket shelves almost daily. With this huge product range and the consumers' increasing demand for variety, the need for food technologists is growing rapidly.

Nowadays, consumers increasingly demand healthy, safe and tasty foods. As a food technologist, you analyse consumers and their demands in terms of marketing, product quality and business administration. Market research, knowledge of production processes and product properties, and, perhaps most importantly, understanding what happens in the human body when we consume food, are crucial in developing new foodstuffs. You study the chemical, microbiological and chemical composition of food, while you also dive into the fascinating world of nutrition, flavour, trends, trade and health. This is a fantastic challenge for creative, technically-minded 'foodies'. As there are currently far less graduates than job openings, food technology graduates have the luxury of choice on the job market, which is a big advantage in this day and age.

Generally, food technologists are innovative, enthusiastic and business-minded people with a passion for food and a comprehensive understanding of the sciences. From chemistry and microbiology to marketing, from engineering to advanced technologies: the interdisciplinary Food Technology Bachelor programme covers all these topics and more!

Information Session

New students are invited to attend an information session.

Entry Requirements

The student must have an Ontario Secondary Diploma with a majority of senior credits at the College Preparation (C), University Preparation (U) or University/College Preparation (M) level.

Mature students (age 19 or older) with work experience are considered on that basis, but are advised to take College/University Prep to upgrade their knowledge in English, chemistry, biology and mathematics as required.

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This course discusses the needs for and benefits of Hazard Analysis Critical Control Point System (HACCP). Principles, basic steps and learn responsibilities in the development of a HACCP plan are emphasized. This course also provides an introduction to steps in conducting a hazard analysis, identifying critical control points, establishing record keeping procedures, monitoring and corrective actions. Also discussed are food industry requirements in relation to HACCP Plans and how SOPs are necessary before developing a HACCP plan. (Lectures only)

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Food Packaging

This course provides students with a theoretical perspective of food packaging and development. Topics include an investigation of materials such as glass, plastic, metal, paper and modified atmosphere and biobased packaging materials, compatibility testing of a new package, protection devices, marketing and design aspects of packaging, and an overview of the relevant legislation and regulatory process.

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Food Research & Development


Some knowledge of food processing, chemical and microbiological analysis.

The course is intended to familiar students with the product implementation stage of food product development including preliminary product description, prototype development, product testing and the formal presentation of a new product development. Students learn the importance of product specification, food formation, food ingredient technology, ingredient interaction and how to conduct and terminate a project in an orderly manner. (Lecture only)

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Food Chemistry Introduction

This course introduces basic concepts and principals involved with chemistry of foods and food analysis. Topics include: food chemistry - definition and importance, water in food, water activity and shelf life of food, structure, composition, nutritive value of foods, food flavour and food colours; carbohydrates - chemical reactions, functional properties of sugars and polysaccharides in foods; lipids: classifications, and use of lips in foods, physical and chemical properties, effects of processing on functional properties and nutritive value; protein and amino acids; physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing; losses of vitamins and minerals due to processing. (Lecture only)

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Program Outcomes

Upon completion of this program, Students will be able to:

  1. Describe the goals and activities of each stage of new food product development.
  2. Conceptualize a new food product, including its sensory appeal, shelf life, cost, labels and packaging considerations.
  3. Discuss the factors that affect and control the growth of micro-organisms in food products.
  4. Identify sources of hazards in the food production and explain the purpose and principles of HACCP and its role in reducing food safety risks.
  5. Describe of Good manufacturing practices (GMPs) regulation that are necessary for the manufacturing, processing, packing or storage of food to ensure its safety and wholesomeness.
  6. Compare various methods of packaging of foods: production of the packaging, applications, advantages and disadvantages.
  7. Compare methods used to fill and seal packages and interpret symbols and terminology related to food product packaging.


Recognition of Achievement

Upon successful completion of the program requirements, please submit a Request for Recognition of Achievement Form to the Faculty of Continuing Education and Training. There is no cost for this and your Recognition of Achievement will be mailed to you.

Program Contacts

Contact us via this form or using the phone number(s) below it.

Rasika De Silva
Program Assistant

416-491-5050 ext.77290

Jai Bansal
Part-time Program Coordinator

416-491-5050 ext.24015

Information Session

New students are invited to attend an information session.