Non-Thesis M.Sc. Program in Food Safety

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. A strong undergraduate background in microbiology and knowledge of foodborne pathogens and food toxicants are required for admission to this program.

Credits are obtained through a combination of graduate-level courses and a 12-credit research project*.

This M.Sc. non-thesis program accepts September admissions only. Its typical duration is three academic terms which are normally completed in a 12-month period. The program may be extended, however, to accommodate, for example, a modified course load and/or additional required preparatory courses. 

The typical course load sequence is:

15 credits lectured courses in fall term
15 credits lectured courses in winter term
15 credits research projects* and graduate seminar in summer term

An additional term may be required depending upon actual course load and/or additional required preparatory coursework. 

International applicants are required to show proof of financial support for the duration of the program. The current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) can be viewed by using the McGill Student Accounts fee calculator https://www.mcgill.ca/student-accounts/tuition-charges/fallwinter-term-tuition-and-fees/graduate-fees.

Select the appropriate Residency, and select “Master’s full-time”. The amount will be shown for the fall and winter terms (two full-time terms, 30 credits). Estimated total program fees for M.Sc. non-thesis students can be pro-rated from the 30 credit estimate to 45 credits (three full-time terms for the program).

*A note on the Research Project which is a requirement for the MSc non-thesis programs in Food Science and Food Safety*

The Research Project (12 credits) must contain a research component and is primarily to be conducted within a research lab in the Department of Food Science and Agricultural Chemistry. It is the prerogative of the Project Instructor and Program Advisor whether to allow a student to be involved in a project external to the Department or the University. An industry internship is not guaranteed. Professors have a priority to assign students to internal research projects.

Please watch the following video to learn more.

http://www.youtube.com/watch?v=zhbPrtazSdE&feature=youtu.be

There is no financial assistance or demonstratorships associated with this program. Work for a co-op, research project, or internship will form an integral part of the student’s program. International students are required to have a work co-op permit in addition to a study permit. All applicants must be self-funded.

Academic advisor: Dr. Jennifer Ronholm

Required Courses (24 credits)

FDSC 634 Food Toxins & Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 624 Current Food Safety Issues 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 626 Food Safety Risk Assessment 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 545 Advances in Food Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 697 M.Sc. Project Part 1 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 698 M.Sc. Project Part 2 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Complementary Courses (15 credits)

3 credits from the following:

FDSC 695 M.Sc. Graduate Seminar 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 696 M.Sc. Graduate Seminar 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

12 credits from the following:

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

FDSC 536 Food Traceability 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 555 Comparative Food Law 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 525 Food Quality Assurance 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

PARA 515 Water, Health and Sanitation 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

OCCH 612 Principles of Toxicology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Electives (6 credits)

At the 500 level or higher, in consultation with the Academic advisor

 

Typical course load

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