McGill.CA / Food Science and Agricultural Chemistry / Graduate studies

Non-Thesis M.Sc. Program in Food Science

This program is directed toward students who have graduated in the field of Food Science or closely related discipline.

The course requirements include, in addition to the seminar course, ten other graduate-level courses (a total of 45 credits). At least five courses (chosen in consultation with the project advisor) must come from the Department’s offerings (see below). In addition, the candidate will complete a project (12 credits)* under the direction of a staff member or external supervisor and submit a detailed report to the Department. The project will take the form of a literature review that will critically evaluate and summarize the current stage of development as well as suggesting approaches to resolve issues associated with the topic. The project also normally includes wet or dry lab work involving an analysis of data pointing to a current research problem in food science.

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 and 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 non-thesis programs”. 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 required 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.

 

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. Ashraf Ismail

Required Courses (15 credits)

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

A minimum of 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

 

Complementary Courses (30 credits)

 

A minimum of five courses (15 credits) must be selected from the following:

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

FDSC 515 Enzymology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 516 Flavour Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 519 Advanced Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 520 Biophysical Chemistry of Food 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 535 Course not available

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

FDSC 537 Nutraceutical Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 538 Food Science in Perspective 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 540 Sensory Evaluation of Foods 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

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

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

FDSC 651 Principles of Food Analysis 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 652 Separation Tech in Food Anal 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

The remaining course credits (at the 500/600 level) are chosen in consultation with the academic supervisor

Back to top