Post-Baccalaureate Certificate in Food Science

This program is geared towards students who have a first degree in a science-related discipline to acquire the basic knowledge in food science area to enter food industry at entry level jobs or food science graduate program. Students must complete a core course which introduces the field of food science to those who are coming from other related disciplines. Students then must complete other courses selecting from a suggested list of complementary courses which covers  different areas that are important for giving a broad based exposure for the student to be able to meet the demands of food industry or to pursue graduate studies. The courses cover areas of food chemistry/analysis, food microbiology/nutrition, quality assurance/safety, processing/engineering, communication skills and ethics.

Academic advisor: hosahalli.ramaswamy [at] mcgill.ca (Dr. H. S. Ramaswamy)


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 (Proof of English proficiency)

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.


Download the Certificate Brochure


Total requirements: 30 credits

 

Required Course (3 credits)

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

 

Complementary Courses (27 credits): (select no more than two 200-level courses)

 

Select from the list below (Fall Term):

FDSC 213 Analytical 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 310 Post Harvest Fruit&Veg Technol 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 405 Food Product Development 3 CreditsRequires departmental approval prior to registration
    Offered in the:
  • Fall
  • Winter
  • Summer


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


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


FDSC 520 Biophysical Chemistry of Food 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 535 Food Biotechnology 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 537 Nutraceutical Chemistry 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


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


LSCI 211 Biochemistry 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


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


BREE 535 Food Safety Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Select from the list below (Winter Term):

FDSC 251 Food Chemistry 1 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 330 Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


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


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


FDSC 515 Enzymology 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


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


FDSC 519 Advanced Food Processing 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


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


FDSC 536 Food Traceability 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


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


AGRI 510 Professional Practice 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer