Two Complementary Fields, One Program
Earn two concurrent BSc degrees:
one in Food Science and one in Nutritional Sciences
Four-year program (excluding freshman year) with great employment opportunties following graduation
McGill University has taken the innovative lead in combining both majors. Unique in North America, the new concurrent degree program in Food Science and Nutritional Science offers the best education in these complementary fields and opens the door to a multitude of career paths.
The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structured to ensure that students receive the training that Industry demands.
Required Courses: 80 credits
Complementary Courses: 30credits
Elective Courses: 12 credits
(Total 122 Credits)