The Faculty of Agriculture and Food Sciences offers seven bachelor’s programs, six of which are the only French-language programs of their kind in North America. These include bachelor’s degrees in agronomy, agri-food economics and management, agroenvironmental engineering, food engineering, consumer sciences, and food technology, as well as nutrition.

Graduates who wish to continue their studies can choose from nearly 20 master’s and PhD programs. With its Institute and 25 research centres, chairs, and groups, the Faculty is on the cutting edge of its fields. Its research projects and activities touch every aspect of the bio-food chain, from production and industrial processing to marketing and final consumption. The Faculty’s distinguished professors and ties with the agricultural, nutrition, and consumer sectors ensure a bright future for students.

Faculty students receive an education that balances the scientific process, professional work, and human contact. The Faculty is well-known for its exciting student life: students can get involved in some 30 associations, clubs, and committees. Activities include the fully student-organized Semaine de l’agriculture, de l’alimentation et de la consommation (Agriculture, Food Sciences and Consumer Science Week), the largest event of its kind in Québec.

The Faculty is very active internationally and hosts many foreign students. In return, it offers undergraduate and graduate students international internship opportunities through 35 cooperation agreements with schools and universities in countries including France, Mexico, Brazil, Argentina, and Sweden, to name a few.

Faculty graduates can look forward to some 200 potential careers and an excellent job placement rate ranging from 87.5% to 100% depending on the program. The farming and agri-food industry is among the largest in the province, employing one of every eight workers!