Food Sciences (PhD)
This program trains researchers who will be called upon to help develop sectors related to food and food components as well as biofood safety and functionality.
Applicants must have a master’s degree in food sciences and technology or an equivalent degree.
Applicants who hold a master’s degree in a related field may be eligible.
The program director may require students to do qualifying coursework if applicant does not have competences in biochemistry, food chemistry, microbiology and food engineering.
Qualifying courses do not count toward program credits. Any coursework requirements will be decided by the director after reviewing the student’s file.
Applicants must have a grade point average of at least 3.00 out of 4.33 or the equivalent.
The language of instruction at Université Laval is French. Hence, a good knowledge of written and spoken French is highly recommended.
Although knowledge of English is not a prerequisite for admission, students must be able to read and understand texts in English to successfully complete this program; in many courses, specialized documentation is mainly, if not exclusively, in English. Students who are not proficient enough in English may have difficulty in their studies Students must inquire at registration about the language requirements for their courses and research work. Students must have a good understanding of English and take steps to improve their English proficiency during their program if necessary.
Université Laval’s School of Languages has courses for students wishing to improve their French or English.
Language courses do not count toward program credits.
- Food chemistry
- Food processing
- Food quality and safety
- Health food
For a full list of professors, please refer to the descriptions on the Faculty of Agriculture and Food Sciences website giving their fields of research in food sciences.
A number of professors have an interest in supervising students under the agreement between UL and the CSC. Their areas of expertise and contact information are provided below.