Department of Food Science and Agricultural Chemistry

About the Department of Food Science

Food Science is a multidisciplinary program designed to provide students with a strong scientific foundation for understanding and addressing challenges within the food system. Our program integrates principles of chemistry, physics, biology, engineering, and microbiology to explore the complex interactions that influence food quality, safety, and functionality. Our interdisciplinary curriculum encompasses key areas such as analytical chemistry, biochemistry, microbiology, risk assessment, food safety, product development, packaging, process engineering, flavour innovation, and sensory science. Through a combination of theoretical instruction and applied learning, our students will  develop the knowledge and technical competencies required to contribute effectively to research, innovation, and leadership within the evolving food industry and related sectors. McGill's Food Science program is accredited by the Institute of Food Technologists and is recognized by the Canadian Institute of Food Science and Technology.

The programs offered are:

• B.Sc. Food Science (Food Chemistry or Food Science option)
• Concurrent degree, which includes B.Sc. Food Science/B.Sc. Nutritional Sciences
• Post-Baccalaureate Certificate in Food Science

Concurrent Bachelor of Science in Food Science - B.Sc.(F.Sc.) and Bachelor of Science in Nutritional Sciences - B.Sc.(Nutr.Sc.)

Unique in North America, the concurrent degree program in Food Science and Nutritional Science allows students to complete two degrees at once while offering the best education in these complementary fields. This program opens the door to a multitude of career paths in the nutrition and food industries.

The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food safety, preservation, processing, and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of human nutrient metabolism and the nutritional aspects of food. The program has been carefully structured to ensure that students receive the training that the industry demands, including a stage placement in the Nutrition or Food Industry.

Available Programs

Location

Department of Food Science and Agricultural Chemistry
Macdonald-Stewart Building, Room MS1-033
Macdonald Campus
21,111 Lakeshore Rd.
Sainte-Anne-de-Bellevue, QC  H9X 3V9
 
Telephone: 514-398-7773
Fax: 514-398-7990
Advising: mcgill.ca/macdonald/undergraduates/advising
Website: mcgill.ca/foodscience