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