Ottawa Food Science and Master of Science in Nutrition and Food Biosciences (5 years)

University of Ottawa

The published admission average for Food Science and Master of Science in Nutrition and Food Biosciences (5 years) at University of Ottawa is 85% for September 2027 entry, under OUAC code OWQ.

You study how food is produced, processed, and used by the human body, combining chemistry and biology with nutrition science. This five-year program combines an undergraduate degree and a master's degree in one continuous pathway, so you don't apply separately to graduate school. It suits people interested in the science behind food quality, safety, and health who want deeper training than a standard bachelor's degree alone.

Plain-English summary. The universities publish requirements but not an explanation of the program, so this one is written for you and checked against the official listing above. Read the university’s own page before you decide.

Admission average

85%

OUAC code

OWQ

Study options

Regular

University of Ottawa publishes this as “85%”

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What’s the Ottawa Food Science and Master of Science in Nutrition and Food Biosciences (5 years) acceptance rate?

University of Ottawa doesn't publish an acceptance rate for Food Science and Master of Science in Nutrition and Food Biosciences (5 years), and no Ontario university publishes one for any program. What it publishes is the admission average: 85% for September 2027 entry. Ottawa acceptance rate, program by program

Admission requirements

Required: SBI4U, SCH4U
Choose one of: ENG4U, FRA4U

Ottawa’s own wording

ENG4U or FRA4U
SBI4U
SCH4U
One mathematics 4U course
A minimum average of 65% is required in the SCH4U course.
See Ontario high school course codes.

How many other programs require these outright:

Degrees

Bachelor of Arts/Master of Science, BA/MSc · Bachelor of Science, BSc

What it costs

First-year tuition at Ottawa is $6,209.92 for an Ontario student in arts in 2026–27. Ottawa tuition, program by program

Source: University of Ottawa on Ontario Universities’ Info. Grade ranges change year to year and are not guarantees — confirm with the university before you apply.

What this leads to

The picture for food & beverage studies as of 2026-08-17, not a description of this particular program.

Trained culinary professionals pursue roles as sous chef, executive chef or food and beverage director. Career progression typically goes Server → Supervisor → Restaurant Manager → Food & Beverage Manager → Regional Operations Manager.

In its favour

Canada's food and beverage industry is one of the country's largest employers spanning every community and consistently needs workers at every level of experience.
The sector faces ongoing labour shortages, making it one of the most actively hiring industries with better job security and chances to advance quickly.
Moderate employment growth is expected in Ontario over 2024-2026 as lower interest rates and private and public investments support expansion.
Quality, research and development, food plant management and food safety inspection roles have a 94% employment rate.

Worth knowing

Low pay, high stress, worker competition, and reluctance from those laid off during the pandemic to return have led to a chronic shortage of entry-level staff.
Cashiers and order-takers are already feeling the squeeze in Canada as self-order kiosks and food-service robots automate the repetitive work of taking orders and processing payments.
In early 2026, a major AI assistant introduced conversational food ordering directly within its platform, with adoption accelerating quickly.
Entry-level restaurant jobs—the typical starting point for graduates—are heavily exposed to automation, and the traditional pathway upward is narrowing.

How AI is changing this work

40 per cent of Canadian restaurants use automation to streamline kitchen display systems and process orders more efficiently, while 39 per cent rely on inventory-management software. Self-order kiosks cut average service time by about 40% and increase spend per transaction by 10–30%, freeing staff for higher-value tasks, but are reducing cashier and order-taker positions. The future of restaurant automation is about enhancing human capabilities, not replacing them—but this mainly applies to management, training, and hospitality-heavy roles. If you want to start as a line cook or server and work your way up, you're entering a path that's being rapidly redesigned.

Where this came from (6 sources)

Deadline reminders

Application dates move, and supplementary deadlines land before the January OUAC one. We’ll email you before the ones that apply to Food Science and Master of Science in Nutrition and Food Biosciences (5 years).

We send your email address and the programs you’ve starred, so the reminders are the right ones. Your marks and your average are never sent — they stay in this browser. Deadline emails only, a week before and the day before each date, and every one has a link to stop them.

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