| Research involves basic chemistry, microbiology, and unit processes applied to food systems; it may also be commodity based, with current emphasis on grains, edible oils, meats, native fruits, functional foods and nutraceuticals, and bioproducts. Faculty research interests include food chemistry, food analysis, detection of food adulteration, meat science, product development, microencapsulation, biofuels, food safety, quality assurance and food governance, and the processing and utilization of grain crops as foods and bioproducts. |
| Grade for Entrance Previous Year (%)* | 70 |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Applicants require an M.Sc. degree in Food Science or equivalent from a recognized university and a minimum scholastic standing of 70%, as well as adequate preparation to undertake research work and evidence of proficiency in the English language. |
| Additional Admission Requirements: | - Letter(s) of Reference
- Resume/Curriculum Vitae
- Statement of Research Interests
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* The entrance grade may change from year to year. Please contact the school for further information.
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.