Fall 2012 – Summer 2013
The Department of Food Science and Agricultural Chemistry offers both M.Sc. (thesis and non-thesis) and Ph.D. programs. These programs provide training in evolving interdisciplinary areas of food quality, food safety, food chemistry, food biotechnology, functional ingredients, applied infrared spectroscopy, food processing, thermal generation of aromas and toxicants, marine biochemistry, and food toxicology. The Department has key infrastructure with all major equipment necessary for conducting research in all these areas. Our graduate program provides strong mentoring/advisory support while maintaining high flexibility for individual research projects.
|Master of Science (M.Sc.); Food Science and Agricultural Chemistry (Non-Thesis) (45 credits)|
|The program offers advanced food science courses in a broad range of areas. It is suitable for students with an undergraduate degree in food science or a closely related discipline. Entry is possible from other disciplines; however, students will be expected to do a qualifying term or year to pick up relevant courses to orient themselves to food science. Students are required to complete a total of 45 credits (10 graduate-level courses, a seminar course, and a research project). Subsequent career paths include work with food industry and government agencies.|
|Master of Science (M.Sc.); Food Science and Agricultural Chemistry — Food Safety (Non-Thesis) (45 credits)|
|This 45-credit program is offered to candidates who seek further specialization in the area of food safety but do not wish to pursue independent research. These credits are obtained through a combination of graduate-level courses. The residence time for the M.Sc. degree (non-thesis) is three academic terms.|
|Master of Science (M.Sc.); Food Science and Agricultural Chemistry (Thesis) (45 credits)|
|This program is a research-based degree in various areas related to food science for candidates entering the M.Sc. program without restrictions (i.e., not requiring a qualifying term/year); the M.Sc. degree consists of 45 graduate credits. These credits are obtained through a combination of graduate courses (15 credits) and a research thesis (30 credits). Entry into the M.Sc. (thesis option) also hinges on the availability of supervisory staff and financing. However, it is advisable that the applicant for the M.Sc. degree, if the applicant so wishes, select the non-thesis M.Sc. option as a second choice in the application form, to ensure admission to the Food Science graduate program. Subsequent career paths include work with the food industry, government agencies, and in research.|
|Doctor of Philosophy (Ph.D.); Food Science and Agricultural Chemistry|
|A Ph.D. in food science is suitable for students with an M.Sc. degree in food science or related areas who wish to become independent researchers and/or leaders in the field of food science. Candidates with a B.Sc. degree applying for the Ph.D. need to register first for the M.Sc. degree. In cases where the candidates are proceeding well during their first year, they may be permitted to proceed to the Ph.D. degree. Entry into the Ph.D. graduate program hinges on the availability of supervisory staff and financing.|
Revision, October 2012. Start of revision.
Applicants to the M.Sc. programs must be graduates of a university of recognized reputation and hold a B.Sc. in Food Science or a related discipline such as Chemistry, Biochemistry, or Microbiology with a minimum cumulative grade point average (CGPA) of 3.0/4.0 (second class – upper division) and 3.2/4.0 during the last two years of full-time university study. Applicants to the Ph.D. program must hold an M.Sc. degree in Food Science or related areas with a minimum CGPA of 3.4 in their M.Sc. and 3.2 for the last two years of their B.Sc. degree. High grades are expected in courses considered by the academic unit to be preparatory to the graduate program.
Some applicants whose academic degrees and standing entitle them to serious consideration for admission to graduate studies, but who are considered inadequately prepared in the subject selected may be admitted to a Qualifying program if they have met the Graduate and Postdoctoral Studies minimum CGPA of 3.0/4.0. The course(s) to be taken in a Qualifying program will be prescribed by the academic unit concerned. Qualifying students are registered in graduate studies, but not as candidates for a degree. Only one Qualifying year is permitted. Successful completion of a Qualifying program does not guarantee admission to a degree program.
Financial Aid – Financial aid is very limited and highly competitive. It is suggested that students give serious consideration to their financial planning before submitting an application. Normally, a student will not be accepted unless adequate financial support can be provided by the student and/or the student's supervisor. While the Department cannot guarantee financial support, students can apply for teaching assistantships and other scholarships.
McGill’s online application form for graduate program candidates is available at www.mcgill.ca/gradapplicants/apply.
See Application Procedures (for All Admissions Starting Summer 2013) for detailed application procedures.
Revision, October 2012. End of revision.
Revision, December 2012. Start of revision.
|Fall: June 30||Fall: March 1||Fall: Same as Canadian/International|
|Winter: Nov. 15||Winter: Sept. 15||Winter: Same as Canadian/International|
|Summer: March 30||Summer: Jan. 15||Summer: Same as Canadian/International|
It may be necessary to delay review of the applicant’s file until the following admittance period if application materials including supporting documents are received after the Dates for Guaranteed Consideration. International applicants are advised to apply well in advance of these dates because immigration procedures may be lengthy.
Revision, December 2012. End of revision.
|Chair of Graduate Program|
|I. Alli; B.Sc.(Guy.), M.Sc., Ph.D.(McG.)|
|W.D. Marshall; B.Sc.(New Br.), Ph.D.(McM.)|
|H.S. Ramaswamy; B.Sc.(B'lore), M.Sc., Ph.D.(Br. Col.)|
|F.R. van de Voort; B.Sc., M.Sc., Ph.D.(Br. Col.)|
|A.A. Ismail; B.Sc., Ph.D.(McG.)|
|S. Kermasha; B.Sc.(Baghdad), C.E.S, D.E.A, D.Sc.(Nancy)|
|B.K. Simpson; B.Sc.(Ghana), Ph.D.(Nfld.)|
|V.A. Yaylayan; B.Sc.(Beirut), M.Sc., Ph.D.(Alta.)|
|M. Chénier; B.Sc.(Laval), M.Sc.(IAF), Ph.D.(McG.)|
|S. Karboune; B.Sc., M.Sc.(Rabat), D.E.A., Ph.D.(Marseille)|
This 45-credit program is offered to candidates who seek further training in Food Science, but do not wish to pursue independent research. These credits are obtained through a combination of graduate courses. The residence time for a M.Sc. degree (Non-Thesis) is three academic terms.
For more information, see Master of Science (M.Sc.); Food Science and Agricultural Chemistry (Non-Thesis) (45 credits).
The program is intended to train graduate students as specialists in food safety with the expectation that graduates will be well prepared academically to take on the challenging food safety events and issues that emerge both in Canada and globally. The program will cover food safety through the entire food supply chain from food production through ...
For more information, see Master of Science (M.Sc.); Food Science and Agricultural Chemistry — Food Safety (Non-Thesis) (45 credits).
For candidates entering the M.Sc. program without restrictions, i.e., those not requiring a qualifying term/year, the M.Sc. degree consists of 45 graduate credits. These credits are obtained through a combination of graduate courses and a research thesis. The residence time for a M.Sc. degree is three academic terms based on unqualified entry into the M.Sc. ...
For more information, see Master of Science (M.Sc.); Food Science and Agricultural Chemistry (Thesis) (45 credits).
Candidates will be judged principally on their research ability. Coursework will be arranged in consultation with the student's departmental graduate advisory committee.
For more information, see Doctor of Philosophy (Ph.D.); Food Science and Agricultural Chemistry.