| | Food 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 Biology or Grade12 Chemistry or Grade12 Physics
- Grade12 English or Grade12 Français
- Grade12 Mathematics or Grade12 Calculus and Vectors
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| Prerequisites Notes | Applicants must have Biology - NYA (OOUK), Chemistry - NYA, NYB (OOUL, OOUM), Mathematics - NYA, NYB (OOUN, OOUP), and Physics - NYA, NYB, NYC (OOUR, OOUS, OOUT). | | |
| Cost |
Financial Information for International Students
McGill Tuition Rates
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| Scholarships | 1 scholarship(s) | | |
| Description | Food Science is a chemistry-based program which integrates many of the natural sciences such as microbiology, physics, biochemistry, and sensory analysis. The program uses the principles of engineering to help understand many of the physical processes and chemical interactions involved in new food product development, food processing, food analysis, manufacturing, and storage. Food Scientists work on the discovery of new bio-active ingredients and their incorporation into functional foods and ensure that all new products are safe and free from contamination. They also study how flavours and colours develop when food is baked, roasted or fried.
This program will give you the skills and knowledge needed in developing scientific methods used in the field so you will be able to successfully and confidently take on the many roles of a Food Scientist. | | |
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