Bsc food science and nutrition in Carleton university
Knowledge of food and nutritional science is required in order to make decisions on such issues as food irradiation, the genetic modification of foods, food contamination by micro-organisms and toxic compounds, and food preservation. The modern job market for food professionals demands people that have technical skills as well as an understanding of regulatory and policy issues. People with both sets of skills are in demand by all levels of government and by the private sector.
A secondary school or high school graduation certificate, Official/original transcript(s) from high school and of any post-secondary studies completed, IELTS (Academic) 6.5 IELTS (min 6.0 each band), TOEFL ibT of 86 (22 in writing and speaking, 20 reading and listening), CAEL of 70 overall with a minimum score of 60 on each band, PTE of 60 (min 60 in each Communicative Skill), MELAB of 85 (min. score of 80 on each section)
Assurance managers, Consumer product officers, Food technologists and Food safety specialists