Food Science (PhD)

This PhD is a thesis-based doctoral program in Food Science at Dalhousie University's Department of Process Engineering and Applied Science, within the Faculty of Engineering. The program provides graduate training and research in fundamental and applied aspects of food science, covering areas such as food process technology, food microbiology, edible oils, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science. Students apply scientific principles to practical problems in the preservation, storage, quality, and safety of the food supply through independent, supervisor-guided research culminating in a dissertation. The program is delivered in-person on a full-time basis from the Halifax campus and is typically completed in five years or longer. Admission requires meeting the Faculty of Graduate Studies minimum requirements together with any program-specific requirements confirmed with the department. Graduates are prepared for research and technical roles in the food industry.