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Post-Baccalaureate Certificate

This program is designed for mature students who have a first degree in a science-related discipline. Students must complete the course Introduction to Food Science and a total of 30 credits including 27 credits from the suggested list of complementary courses below.

Application for admission:

On the second page of the on-line form under "application type", choose Undergraduate/Professional, NOT graduate. Under the "highest level of education", do not enter anything lower than Bachelor’s degree/Equivalent, Master’s or Doctorate otherwise the certificate will not be listed as an option. On the third page, the first entry "Faculty" should be Agric-Environ-Sci and the second entry, for "Program", should be Cert in Food Science. The third entry, asking for “Major or Subject” will default as Food Science.

Minimum Admission Requirements:

  • An undergraduate degree in a related science program, completed within the past 5 years.
  • If the degree was completed more than 5 years ago, a CV outlining any related experience in the field.
  • A minimum CGPA (Cumulative Grade Point Average) of 2.5 on a 4.0 scale.
  • Proof of English proficiency (http://www.mcgill.ca/applying/admissionsguide/englishlanguageprof)

 

Documents will only be evaluated after an application has been submitted and that all documents have been provided and the application file is ready for review.

Certificate Brochure

Academic advisor: Dr. H. S. Ramaswamy

Total 30 credits

Required Course (3 credits)

FDSC 200 Introduction to Food Science 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Complementary Courses (27 credits)

(C1) Select 9 credits from the following:

FDSC 251 Food Chemistry 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 300 Principles of Food Analysis 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 305 Food Chemistry 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 315 Separation Tech in Food Anal 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 319 Food Commodities 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 516 Flavour Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 495D1 Food Science Seminar 1.5 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 495D2 Food Science Seminar 1.5 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

(C2) Select 6 credits from the following:

FDSC 525 Food Quality Assurance 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 324 Elements of Food Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 400 Food Packaging 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 405 Food Product Development 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 330 Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

(C3) Select 3 credits from the following:

NUTR 207 Nutrition and Health 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

LSCI 230 Introductory Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 442 Food Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

(C4) Select 9 credits from the following:

FDSC 515 Enzymology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 519 Advanced Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

AGRI 510 Professional Practice 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 536 Food Traceability 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 520 Biophysical Chemistry of Food 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 535 Food Biotechnology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 537 Nutraceutical Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer