| | Nutrition - Food Function and Safety | | |
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| School | McGill University | | |
| Location | Montréal, QC, Canada | | |
| School Type | University | | |
| School Size | Full-time Undergraduate: 28,000
Full-time Graduate: 11,000 | | |
| Degree | Bachelor | | |
| Honours | | | |
| Co-op | | | |
| Length | 3 Year(s) | | |
| Entry Grade (%)* | | | |
| Prerequisites | - Grade12 Français or Grade12 English
- Grade12 Mathematics or Grade12 Calculus and Vectors
- 2 of Grade12 Physics or Grade12 Biology or Grade12 Chemistry
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| Prerequisites Notes | Applicants must have Biology - NYA, General Biology II (OOUK, OOXU), Chemistry - NYA, NYB, Organic Chemistry I (OOUL, OOUM, OOXV), Mathematics - NYA, NYB (OOUN, OOUP), and Physics - NYA, NYB, NYC (OOUR, OOUS, OOUT). | | |
| Cost |
Financial Information for International Students
McGill Tuition Rates | | |
| Scholarships | | | |
| Description | The BSc Nutrition Major is a 3 year undergraduate degree (plus a U0 Freshman year for students from outside Quebec). At its core, it deals with how diet and nutrition affect human health and disease risk. It offers you exciting opportunities to specialize in one of 5 concentrations, to incorporate research experience, travel for field studies, or a Minor in your program. It does not lead to professional licensure as a Dietitian/Nutritionist. However, it is excellent preparation for many careers including medical school, veterinary school and other professional schools, for graduate school, or for work in the food, pharma or other industry, government or NGO, or global health organizations.
This Major offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan from the molecular to the organismal level. The concentration in food function and safety covers the ranges from health effects of phytochemicals and food toxicants, food chemistry and analysis, food safety, product development and influence of constituents of food on health. This degree does not lead to professional licensure as a Dietitian/Nutritionist. Graduates are qualified for careers in the biotechnology field, pharmaceutical and/or food industries, government laboratories, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition. | | |
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