Land and Food Systems

The students in the Land and Food Systems co-op program are based out of a Faculty that is a leader in integrated research and education that addresses global issues surrounding:

• Human health
• A sustainable food supply
• The responsible use of finite land and water resources

Currently, the program has a large number of students focused on gaining a broad education in food science, nutrition and marketing.

Sample skill sets

• Conducting shelf life studies
• Preparing and extracting samples using a variety of techniques
• Performing basic laboratory skills used for microbial and chemical analysis
• Developing nutritional labeling and content information for a product line
• Assisting in conducting process flow charting and production flow evaluations
• Bacterial isolation and identification
• Product development
• Food analysis
• HACCP analysis
• Familiarity with regulations and labeling requirements
• Developing, implementing and maintaining quality assurance programs