Food Technology

Food Technology - Joint Diploma of Technology/

Bachelor of Technology

Skills and Interests

You're hungry to apply a mastery of chemistry, engineering, microbiology, and project management in the food manufacturing industry.

Work Environment

Food production facilities, food analysis and quality control labs, government agencies.

Program Location:

Marine Institute Campus, Ridge Road (St. John's)

Program Length:

Four years


View Calendar entry

Practical Experience:

One technical session + two work terms

Application Deadline:

Fall:  April 15. Applications received after this date will be assessed as resources and space allow.

Program Description

Our graduates are now in some of the most senior positions in Canada's food industry. Through the experience of your courses, work terms, and technical sessions, you'll learn to:

  • Develop new food products, technologies and processes;
  • Protect the food supply with your knowledge of food security, recalls and traceability; and
  • Respond to the global food crisis with your hands-on experience and knowledge of chemistry, microbiology, engineering and business.
Program Structure

This four-year program consists of eight semesters, a technical session and two work term placements.

  • First year: Two academic terms.
  • Second year: Two academic terms followed by a work term.
  • Third year: Two academic terms followed by technical session and a work term.
  • Fourth year: Two academic terms.
  • Adherence to our Application and Admission Regulations either upon high school graduation (following a period of employment subsequent to graduation), or by transfer from another post-secondary institution.
  • Application and admission to Memorial University for relevant courses at the beginning of the first technical session.
  • Requirements for both the diploma and the degree successfully completed in order to receive any one of the credentials.
What Alumni Say

"If it was not for the education I received at MI, I would not be where I am today."

-Trevor Brooks