| | Food Science and Nutritional Science | | |
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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 | 4 Year(s) | | |
| Entry Grade (%)* | 80% | | |
| Prerequisites | - 2 of Grade12 Physics or Grade12 Chemistry or Grade12 Biology
- Grade12 Calculus and Vectors or Grade12 Mathematics
- Grade12 Français or Grade12 English
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| Prerequisites Notes | In addition to satisfying the research requirements, students must apply for the Honours program in March or April of their U3 year. It is the responsibility of the student to find a professor who is willing to support and supervise the research project. No student will be accepted into the program until a supervisor has agreed to supervise the student. Applicants must have a minimum CGPA of 3.3 to enter the Honours program and they must earn a B grade (3.0) or higher in the courses making up the Honours program. | | |
| Cost |
Financial Information for International Students
McGill Tuition Rates | | |
| Scholarships | 1 scholarship(s) | | |
| Description | This 4-year program allows students to simultaneously earn two concurrent degrees– Food Science and Nutritional Sciences. Unique in North America, this concurrent degree program offers an education in these complementary fields and opens the door to a multitude of career paths.
The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing, and packaging to provide consumers with quality foods. The Nutritional Sciences component deals with the science of the nutritional aspects of food and metabolism.
The program ensures that students receive the training that industry demands. The program includes a stage in their final year when students decide if they wish to do an Industrial stage or a Nutrition stage:
Industrial Stage: Students will be trained to carry out specific functions within a company that may involve product development, quality control, sensory analysis, food analysis, food processing, and other related tasks.
Nutrition Stage: The internship is completed in a professional working environment and may involve projects in research laboratories or food manufacturing companies to work on food product development and nutrition labeling. Students may also develop nutrition promotion literature, website editing, and nutrition articles related to consumer education regarding new food products, nutritional supplements, or nutrition consulting services. Opportunities may include international placements in non-governmental agencies involved in nutrition promotion in developing countries as well as research in clinical settings working with medical practitioners. | | |
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