The field of food science integrates knowledge from the disciplines of chemistry, microbiology, biochemistry, nutrition, law, and economics. It includes areas such as food manufacturing, food composition, and food safety. All aspects of food development, production and distribution are regulated to ensure safety and quality of food. Food scientists work within this regulatory framework to develop, preserve, process, package, and distribute foods that are safe, desirable, affordable, and nutritious. Canada is a major contributor to the global food industry. Agriculture and agri-food systems account for 1 in 8 jobs in Canada (AAFC, 2016). Professionals with knowledge of the entire food production continuum are needed in all levels of government, the food industry, and research.