Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 90
Program Description
This program is intended for those students interested in the multidisciplinary field of food science. The courses are integrated to acquaint the student with food processing, food chemistry, quality assurance, analytical procedures, food products, standards, and regulations. The program prepares graduates for employment as scientists in industry or government, in regulatory, research, quality assurance, or product development capacities.
Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST). Graduates of the Food Science Major with Food Chemistry Option can also qualify for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ). Food Chemistry Option is completed to 90 credits with free elective courses.
Please refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this Course Catalogue for prerequisites and minimum credit requirements.
For information on academic advising, see: http://www.mcgill.ca/macdonald/studentinfo/advising
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.
Required Courses (54 credits)
Note: If an introductory CEGEP-level Organic Chemistry course has not been completed, then FDSC 230 Organic Chemistry. must be completed as a replacement.
| Course | Title | Credits |
|---|---|---|
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2025, Winter 2026 Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs. | ||
| AGRI 510 | Professional Practice. | 3 |
Professional Practice. Terms offered: Winter 2026 The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication. | ||
| BREE 324 | Elements of Food Engineering. | 3 |
Elements of Food Engineering. Terms offered: Fall 2025 A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems. | ||
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. | ||
| FDSC 213 | Analytical Chemistry 1. | 3 |
Analytical Chemistry 1. Terms offered: Fall 2025 Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing. | ||
| FDSC 300 | Principles of Food Analysis 1. | 3 |
Principles of Food Analysis 1. Terms offered: Fall 2025 The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds. | ||
| FDSC 310 | Post Harvest Fruit and Vegetable Technology. | 3 |
Post Harvest Fruit and Vegetable Technology. Terms offered: Fall 2025 The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging. | ||
| FDSC 319 | Food Commodities. | 3 |
Food Commodities. Terms offered: Winter 2026 The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products. | ||
| FDSC 330 | Food Processing. | 3 |
Food Processing. Terms offered: Winter 2026 The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc. | ||
| FDSC 400 | Food Packaging. | 3 |
Food Packaging. Terms offered: Winter 2026 An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve. | ||
| FDSC 442 | Food Microbiology. | 3 |
Food Microbiology. Terms offered: Fall 2025 Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products. | ||
| FDSC 495D1 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Fall 2025 Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers. | ||
| FDSC 495D2 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Winter 2026 See FDSC 495D1 for course description. | ||
| FDSC 525 | Food Quality Assurance. | 3 |
Food Quality Assurance. Terms offered: Winter 2026 The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations. | ||
| FDSC 540 | Sensory Evaluation of Foods. | 3 |
Sensory Evaluation of Foods. Terms offered: Fall 2025 Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle. | ||
Additional Required Courses - Food Chemistry Option (30 credits)
Note: Graduates of this program are qualified for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ).
| Course | Title | Credits |
|---|---|---|
| FDSC 233 | Physical Chemistry. | 3 |
Physical Chemistry. Terms offered: Winter 2026 Introduction to kinetic theory, thermodynamics, properties of liquids and solids, chemical equilibrium and the law of mass action, phase rule, properties of solutions, chemical kinetics. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing. | ||
| FDSC 315 | Separation Techniques in Food Analysis 1. | 3 |
Separation Techniques in Food Analysis 1. Terms offered: Winter 2026 A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food. | ||
| FDSC 334 | Analysis of Food Toxins and Toxicants. | 3 |
Analysis of Food Toxins and Toxicants. Terms offered: Winter 2026 Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized. | ||
| FDSC 405 | Food Product Development. | 3 |
Food Product Development. Terms offered: Fall 2025 Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones. | ||
| FDSC 490 | Research Project 1. | 3 |
Research Project 1. Terms offered: Summer 2025, Fall 2025, Winter 2026 A course designed to give final year undergraduate students research experience. | ||
| FDSC 491 | Research Project 2. | 3 |
Research Project 2. Terms offered: Summer 2025, Fall 2025, Winter 2026 A laboratory research project. | ||
| FDSC 515 | Enzymology. | 3 |
Enzymology. Terms offered: Winter 2026 Selected advanced topics on the biophysical and kinetic aspects of enzymatic reactions, particularly the fundamentals and applications of laws of biothermodynamics, biochemical equilibrium, electrochemistry and biochemical kinetics as related to the enzymatic reactions. | ||
| FDSC 516 | Flavour Chemistry. | 3 |
Flavour Chemistry. Terms offered: Winter 2026 The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food. | ||
| FDSC 520 | Biophysical Chemistry of Food. | 3 |
Biophysical Chemistry of Food. Terms offered: Fall 2025 This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships. | ||
Electives (6 credits)
Electives are selected in consultation with an academic adviser, to meet the minimum 90-credit requirement for the degree. A portion of these credits should be in the humanities/social sciences.