What is unique about this program at the U of M? Our Food Science program has one of only two Canadian public dairy processing plants that are inspected by Canadian Food Inspection Agency. The plant is a source of many innovative commercial products, and gives students direct experience in basic dairy processing. Access to the food processing plant in the Food Science Department provides students with the opportunity to develop real products with commercial potential. Our student teams regularly compete in international competitions, and have won top prizes in some of these competitions. The Food Science program is closely affiliated with the Richardson Centre for Functional Foods and Nutraceuticals. The Centre is a multi-million dollar facility with sophisticated food processing instrumentation, test kitchens, facilities for testing new products in animal and human feeding studies, and genetic analysis instrumentation.

Common International Curricula (GCE and IB): General Certificate of Education (GCE): Minimum 2 courses at Advanced (A) level and 3 courses at Ordinary (O) level: no grades below a ‘D’ (GCE). International Baccalaureate (IB): An IB diploma with 3 courses at the higher level (HL) and 3 courses at the standard level (SL): no grades below a ‘3’ (IB). English language proficiency.