Fall 2014 – Summer 2015
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 complete 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 within the 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. (Non-Thesis) degree 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) program also hinges on the availability of supervisory staff and financing. Therefore, it is advisable that the applicant for the M.Sc. (Thesis) degree select the M.Sc. (Non-Thesis) as a second choice in the application form, to ensure admission to the Food Science graduate program. Subsequent career paths include work within 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 performing well during their first year, they may be permitted to fast track to the Ph.D. degree. Entry into the Ph.D. graduate program hinges on the availability of supervisory staff and financing.|
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 detailed application procedures.
The application deadlines listed here are set by the Department of Food Science and Agricultural Chemistry and may be revised at any time. Applicants must verify all deadlines and documentation requirements well in advance on the appropriate McGill departmental website; please consult the list at www.mcgill.ca/gps/contact/graduate-program.
|Fall: May 31||Fall: March 15||Fall: Same as Canadian/International|
|Winter: Oct. 15||Winter: Aug. 31||Winter: Same as Canadian/International|
|Summer: Feb. 28||Summer: Jan. 31||Summer: Same as Canadian/International|
Admission to graduate studies is competitive; accordingly, late and/or incomplete applications are considered only as time and space permit.
International applicants are advised to apply well in advance of these dates because immigration procedures may be lengthy.
|Chair of Graduate Program|
|I. Alli; B.Sc.(Guy.), M.Sc., Ph.D.(McG.)|
|H.S. Ramaswamy; B.Sc.(B'lore), M.Sc., Ph.D.(Br. Col.)|
|B.K. Simpson; B.Sc.(Ghana), Ph.D.(Nfld.)|
|V.A. Yaylayan; B.Sc.(Beirut), M.Sc., Ph.D.(Alta.)|
|A.A. Ismail; B.Sc., Ph.D.(McG.)|
|S. Kermasha; B.Sc.(Baghdad), C.E.S, D.E.A, D.Sc.(Nancy)|
|M. Chénier; B.Sc.(Laval), M.Sc.(IAF), Ph.D.(McG.)|
|S. Karboune; B.Sc., M.Sc.(Rabat), D.E.A., Ph.D.(Marseille)|
|F.R. van de Voort; B.Sc., M.Sc., Ph.D.(Br. Col.)|
|W.D. Marshall; B.Sc.(New Br.), Ph.D.(McM.)|
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).
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).
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.