The Food and Bioproduct Sciences field of study provides students with skills and knowledge in the area of food and bioproducts in a multicultural and interdisciplinary environment. It provides the agri-food and bioresource industries with highly trained graduates who have expertise in exploiting existing and emerging opportunities. An interdisciplinary teaching approach provides students with the advanced knowledge and understanding of agricultural outputs, including biofuels, other non-food bioproducts, functional foods and nutraceuticals, and value added, in keeping with contemporary emphasis on diminishing food supplies, climate change and the environment, food quality and safety, and health and wellness.

BSA graduates with a major in Food and Bioproducts occupy leadership positions within the agri-food industry, developing new products, packaging and processing methods to improve the quality, shelf life, and nutritional aspects of foods; investigating new methods to improve the safety of foods; working to expand utilization of bioproducts for human and other uses, and in quality control within food companies across North America and Europe. A major in Food and Bioproduct Sciences will provide students with opportunities as food safety inspector quality assurance technician research technician product specialist product development technician As well as in-depth training in food and bioproducts, the BSA provides a broad background in 21st century agriculture. Graduates can be found at all levels of the food and bioproducts sector.