General Information
Nutrition teaching and research at McGill has its early origins in the Faculty of Agriculture with the pioneering work of Dr. Earle W. Crampton in what is now the Department of Animal Science. Dr. Crampton collaborated with staff in the School of Household Science, currently the School of Dietetics and Human Nutrition. Within the Faculty of Medicine and the McGill University Health Centre (MUHC), nutrition is an integral part of many medical specialties.
Recognizing the need for interaction and collaboration among staff engaged in research and teaching related to health, nutrition and food science, the former deans of Medicine and Agriculture established the McGill Nutrition and Food Science Centre in 1980, thanks to funding from the Max Bell Foundation and the Garfield Weston Foundation. With undergraduate and graduate programs covering areas such as food processing, food analysis and food safety, the Department of Food Science and Agricultural Chemistry is an integral component of the Centre.
The Centre's administrative base is in the Harold Crabtree Nutrition Laboratories, in the Hersey Pavilion of the Royal Victoria Hospital in Montreal, Quebec.
The Centre's mission is to pursue nutrition activities within the Crabtree Laboratories, and to foster research and teaching collaboration in the areas of food science, nutrition and health, between the Faculty of Agricultural and Environmental Sciences, including the School of Dietetics and Human Nutrition, the Faculty of Medicine, and McGill's teaching hospital network.