Department of Food Science and Agricultural Chemistry

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. Food Science is still a relatively new and growing discipline, brought about mainly as a response to the social changes taking place in North America and other parts of the developed world. The current trend towards merger between food and pharmaceutical industries to produce the next generation of new food prdocuts such as functional foods and nutraceuticals is the biggest challenge facing the discipline of Food Science today. You can be part of it.

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McGill's Food Science undergraduate programs have been designed to combine the basic sciences with specialty courses that are directly related to the discipline. Students can choose to specialize in Food Chemistry, Food Science or Food Industry. After their graduation, students in the Food Chemistry Option may become eligible to enter the Ordre des chimistes du Québec. The Food Science and Food Chemistry programs are approved by the Canadian Institute of Food Science and Technology (CIFST) and the Institute of Food Technologists (IFT in the United States). McGill also offers a Concurrent Degree Program a post-baccalaureate certificate a non-thesis Masters Program and traditional research based MSc and PhD graduate programs in Food Science.

McGill Admission Awards All new master and doctoral level students who register in September 2008, January 2009, or June 2009 are eligible for Provost's Graduate Fellowships (ProGFs). These one-time awards are for the amount of $1500 at the MSc level and $5000 at the PhD level.