Food Science and Agricultural Chemistry

About Food Science and Agricultural Chemistry

The Department of Food Science and Agricultural Chemistry offers M.Sc. (thesis and non-thesis) and Ph.D. programs. These programs provide training in evolving interdisciplinary areas of:

• food quality;
• food safety/food microbiology;
• food chemistry;
• food biotechnology;
• food packaging
• functional ingredients;
• bimolecular spectroscopy;
• food processing;
• enzymology;
• nano sciences;
• thermal generation of aromas and toxicants;
• marine biochemistry; and
• food chemical toxicants.

The Department has key infrastructure with all major equipment necessary for conducting research in all these areas. Our graduate program provides strong mentoring/advisory support while maintaining high flexibility for individual research projects.

Food Science and Agricultural Chemistry Admission Requirements and Application Procedures

Admission Requirements

Applicants to the M.Sc. programs (thesis or non-thesis) must be graduates of a university of recognized reputation and hold a B.Sc. in Food Science or a related discipline such as Chemistry, Biochemistry, or Microbiology with a minimum cumulative grade point average (CGPA) of 3.4/4.0 (second class–upper division). Applicants to the Ph.D. program must hold an M.Sc. degree in Food Science or related areas with a minimum CGPA of 3.4 in their M.Sc. and a minimum GPA of 3.6 for the last two years of their B.Sc. degree. High grades are expected in courses considered by the academic unit to be preparatory to the graduate program.

Qualifying Students

Some applicants whose academic degrees and standing entitle them to serious consideration for admission to graduate studies, but who are considered inadequately prepared in the subject selected may be admitted to a Qualifying program if they have met the Graduate and Postdoctoral Studies minimum CGPA of 3.0/4.0. The course(s) to be taken in a Qualifying program will be prescribed by the academic unit concerned. Qualifying students are registered in graduate studies, but not as candidates for a degree. Only one Qualifying year is permitted. Successful completion of a Qualifying program does not guarantee admission to a degree program.

Financial Aid

Graduate students pursuing thesis-based programs within the Faculty of Agricultural and Environmental Sciences (AES) benefit from diverse funding sources throughout their studies at McGill University. Financial support may come from a combination of guaranteed funding, prospective funding, and employment salary.

Upon admission to a thesis-based program in the Department of Food Science and Agricultural Chemistry, a student will be offered a funding package which will include a certain amount of guaranteed funding and may include additional prospective funding. The proposed funding arrangement will be outlined in a departmental funding letter addressed to the student, in supplement to the offer of admission from the University.

Students admitted to non-thesis graduate programs in the Department of Food Science and Agricultural Chemistry are responsible for procuring funding (e.g., scholarship or personal funds) to cover their tuition, fees, and living expenses for the duration of their program. Students should give serious consideration to financial planning before submitting an application. You can find tuition and fee information on McGill’s Student Accounts Graduate Fee Calculator or you may contact the Graduate Program Coordinator for your program of interest. Applicants may wish to consult the Fund your Studies web page for financial aid or external scholarship possibilities.

Application Procedures

McGill’s online application form for graduate program candidates is available at mcgill.ca/gradapplicants/how-apply.

See University Regulations & Resources > Graduate > Graduate Admissions and Application Procedures > Application Procedures for detailed application procedures.

Additional Requirements

The items and clarifications below are additional requirements set by this department:

• Acceptance to all thesis research programs depends on a staff member agreeing to serve as the student’s supervisor.
• International students are strongly encouraged to secure funding from their home country or international agencies.
• The GRE – not required, but highly recommended.
• An interview with the applicant may be requested by the Department of Food Science and Agricultural Chemistry in order to assist in the evaluation of the application.

Application Dates and Deadlines

Application opening dates are set by Enrolment Services in consultation with Graduate and Postdoctoral Studies (GPS), while application deadlines are set by the Department of Food Science and Agricultural Chemistry and may be revised at any time. Applicants must verify all deadlines and documentation requirements well in advance on the appropriate McGill departmental website; please consult the list at mcgill.ca/gps/contact/graduate-program.

Information on application deadlines is available at mcgill.ca/gradapplicants/how-apply/application-steps/application-deadlines.

Admission to graduate studies is competitive; accordingly, late and/or incomplete applications are considered only as time and space permit.

Available Programs

Program Overview

The Master of Science (M.Sc.) Food Science and Agricultural Chemistry (Non-Thesis) offers advanced food science courses in a broad range of areas. Applicants with a strong background in food science, microbiology, chemistry/biochemistry, processing, or engineering are encouraged to apply. Students must complete a total of 45 credits including ten graduate-level courses, the graduate seminar, and the research project. The program may be completed in three to four academic terms (12 to 16 months). Entry is possible from other disciplines; however, students may be required to complete selected undergraduate courses as determined by the Department at the time of admission in order to orient themselves to food science. Subsequent career paths include work within the food industry and government agencies.

The Master of Science (M.Sc.) Food Science and Agricultural Chemistry (Thesis) program is a research-based degree in various areas related to food science for candidates entering the M.Sc. program without restrictions (i.e., not requiring a Qualifying term/year). Entry into the M.Sc. (Thesis) program also hinges on the availability of supervisory staff and financing. Therefore, it is advisable that the applicant for the M.Sc. (Thesis) degree select the M.Sc. (Non-Thesis) as a second choice in the application form, to enhance the possibility of entry into the Food Science graduate program. Subsequent career paths include work within the food industry, government agencies, and in research.

The Doctor of Philosophy (Ph.D.) Food Science and Agricultural Chemistry is suitable for students with an M.Sc. degree in food science or related areas who wish to become independent researchers and/or leaders in the field of food science. Candidates with a B.Sc. degree applying for the Ph.D. need to register first for the M.Sc. degree. In cases where the candidates are performing well during their first year, they may be permitted to fast track to the Ph.D. degree. Entry into the Ph.D. graduate program hinges on the availability of supervisory staff and financing.

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