Through combining the disciplines of food science and culinary arts, students develop the necessary skills and knowledge to become professionals within this innovative and emerging field. Students examine a broad range of topics including food chemistry, food microbiology, sensory evaluation, food processing, as well as culinary science and food service management, with a focus on food product development and enhancing the nutritional value of food products. These core science skills are complemented by advanced skills in food preparation, cooking, baking, safety and sanitation, management and leadership. Through applied research in product development, students have the opportunity to research, create and market their own products.<br><br>Students also gain real-world experience through a paid co-operative education (co-op) work term(s) (see Additional Information for more details). Please note that places in the co-op work term(s) are subject to availability and academic eligibility. Please note admission to a co-op program does not guarantee a co-op placement.