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Graduate studies

The Graduate program


testThe Department of Food Science and Agricultural Chemistry offers both MSc and PhD programs. The requirement to enter M.Sc program is a CGPA of 3.0 or better and 3.2 (as standardized by McGill) in the last two years of the undergraduate degree in Food Science. Entry is possible from other disciplines, however, one will be expected to do a qualifying term or year to pick up related courses to orient oneself to Food Science. The basic requirement to enter Ph.D program is a CGPA of 3.4 or better in the M.Sc level and 3.2 in the last two years of the undergraduate degree (as standardized by McGill). In addition, entry into the graduate program also hinges on the availability of supervisory staff and financing; however, it is advisable that the applicant for the M.Sc. degree, if so wishes, to select non-thesis M.Sc. option as a second choice in the application form, to ensure admission to the Food Science Graduate Progam. See below Departmental Admission Guidelines.

In order to enter graduate studies in the Department, other than as a qualifying student, a staff member must be available to supervise the thesis work. Maximum flexibility is available to scholarship, government or self funded students in terms of selecting their areas of research. In the more general case, funding and research topics are provided by the supervisor based on grants they hold from government/industry agencies. Because public funds are often involved, it is generally stipulated that they can only be used for supporting Canadian or Landed Immigrant status students. Hence, foreign students applying for entry to the graduate program without their own guaranteed funding or their government's support have little chance of being accepted, as the Department does not have the resources to support such cases. It should be noted that foreign students need about $20,000 (Cdn) per year in total for tuition fees and living expenses.

 

Director of Graduate Program: Prof. S. Karboune

Application for admission: How to apply

International Students

Faculty Research Areas
Dr I. Alli Food Proteins / Quality Assurance
Dr. S. Bayen Food Toxicants/Analytical Chemistry
Dr M. Chénier Microbiology / Antibiotic Resistance
Dr L. Goodridge Food Microbiology/ Food Pathogens
Dr A.A. Ismail Infrared Analysis and Infrared Microscopy
Dr S. Karboune Nutraceuticals / Nanotechnology
 
Dr S. Kermasha Food Biotechnology / Enzyme Technology
 
Dr W.D. Marshall (Emeritus) Analytical Chemistry / Trace Element Speciation
Dr H.S. Ramaswamy Food Processing / Post Harvest
Dr B.K. Simpson Marine Enzymes / Marine Bioingredients
Dr F.R. van de Voort (post-retirement) Infrared Analysis of Edible Oils and Lubricants
Dr V.A. Yaylayan Maillard Reaction Chemistry / High temperature chemical transformations in food