McGill.CA / Integrated Food and Bioprocessing

IFB Program Curriculum

Structure

Students usually start in September and finish by the end of the following August.

International Collaboration

Required courses (6 credits)

BREE 651 Departmental Seminar M.Sc. 1 1 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 652 Departmental Seminar M.Sc. 2 1 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 600 Project/Internship Proposal 1 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 699 Scientific Publication 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Complementary Courses (39 credits)

Minimum of 3 credits of graduate level statistics in any department

Minimum of 9 credits from courses selected from the following:

BREE 502 Drainage/Irrigation Eng. 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 519 Advanced Food Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 520 Food, Fibre and Fuel Elements 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 530 Fermentation Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 531 Post-Harvest Drying 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 532 Post-Harvest Storage 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

BREE 603 Adv Properties: Food&Plant Mat 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Minimum of 12 credits selected from the following:

BREE 671 Project 1 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 672 Project 2 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 601 Integr Food & Bioproc Intern 1 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 602 Integr Food & Bioproc Intern 2 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Minimum of 3 credits selected from the following:

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

AGEC 630 Food and Agricultural Policy 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

AGEC 633 Enviro & Natural Resource Econ 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

AGEC 642 Econ of Agr Development 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Minimum of 3 credits selected from the following

BTEC 502 Biotechnology Ethics & Society 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

FDSC 535 Course not available
FDSC 538 Food Science in Perspective 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

NUTR 501 Nutrition in Dev Countries 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

GEOG 515 Contemporary Dilemmas of Devlp 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

9 credits of any relevant graduate-level course chosen in consultation with the program director.

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