MPH Food Safety

With about four million food-borne illnesses happening in Canada each year, food safety is an important public health issue. And because it involves various factors from farm to table, food safety is very complicated to secure.

That's why cooperation between the food industry, public health sectors and even consumers is needed to improve food safety. For instance, producers should avoid food contamination from environmental and human sources. To achieve a high degree of safety, food processors rely on modern sterilization, preservation and detection methods. These methods are based on molecular microbiology and biotechnology to reduce food contamination.

Food service workers also have a role in food safety and should comply with basic food hygiene principles.

The food safety surveillance programs of the provincial and federal governments keep track of food-borne illnesses. This allows food safety specialists to respond rapidly to food-borne outbreaks.

Due to the complex nature of food safety, adequate food safety education requires a multidisciplinary approach involving many scientific areas, such as food science, microbiology, chemistry, toxicology, (veterinary/human) medicine, animal science, epidemiology, environmental health, health promotion, health policy and global health.

The interdisciplinary training provided in the MPH program in food safety will help students develop a strong skill set in public health aspects of food safety. These such as disease/illness outcomes, food-borne disease surveillance, epidemiology, toxicology, risk assessment, risk management, and so on.

This new program will provide graduates with the knowledge and skills needed to bring a public health and food science perspective to their work as they seek to address the complex issues of food safety.

In addition to the MPH core courses (*24), students must complete the following for a total of (*45).

Specialization Courses (*18)

SPH 512 - Environmental Risk Assessment and Management (*3)
SPH 514 - Introduction to Environmental Health (*3)
SPH 522 - Principles of Toxicology (*3)
SPH 527 - Food Safety (*3)
AFNS 580 - Advanced Study of Foodborne Pathogens (*3)
AFNS 581 - Advanced Foods (*3)

Approved Elective Courses (*3)

(*3) of graduate-level courses approved by the student's academic advisor.

Length of Program

The minimum time to complete the MPH degree is 20 months. The maximum time permitted for completion of the program is six years (part- or full-time) from the date of first registration.

Educational Programs Contact

Phone: 780-492-8211 | Fax: 780-492-0364 | Email:


For students enrolled after Fall 2018

For students enrolled PRIOR to Fall 2018