Food Science is a multidisciplinary field of study in which concepts of chemistry, physics, biology and engineering are applied to better understand food processes and improve food products for the general public. The scope of food science as a science discipline is growing in concurrence with global demand for safe, nutritious, and sustainable foods.
Our programs provide our students with the skills and knowledge required to deal with food development and safety in the modern world.
- Bachelor of Science (Food Science)
- Concurrent degree program B.Sc. (F.Sc.) / B.Sc. (Nutr.Sc.)
- Post-Baccalaureate Certificate in Food Science
- Minor in Agribusiness Entrepreneurship
Bachelor of Science (Food Science)
Students in the Bachelor of Science (Food Science) program choose between a general food science option or a food chemistry option.
Foundation year
If you are entering university for the first time from a high school system (outside of the Quebec CEGEP system), you will need to complete 30 base credits of courses in your first year (known as a foundation year), before completing the credits that make up your major and option.
Foundation Year Program (B.Sc.(F.Sc.)) (30 credits)
Offered by: Food Science & Agr. Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 30
Program Description
The B.Sc.(F.Sc.); Foundation Year Program is designed to provide core science prerequisites for those entering university for the first time from a high school system (outside of the Quebec CEGEP system).
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Required Courses (30 credits)
| Course | Title | Credits |
|---|---|---|
| AEBI 120 | General Biology. | 3 |
General Biology. Terms offered: Fall 2025 An introduction to core themes in biological sciences, including cell structure and function, cell replication, gene expression, genetic inheritance, biodiversity, evolution, and ecological interactions. | ||
| AEBI 122 | Cell Biology. | 3 |
Cell Biology. Terms offered: Winter 2026 Introduction to key topics in cell biology, including chemical biology, cell membranes, enzymes in biological reactions, cellular energetics, cell signaling, DNA synthesis and repair, gene expression and regulatory mechanisms. Connections between cell biology and animal physiology. | ||
| AECH 110 | General Chemistry 1. | 4 |
General Chemistry 1. Terms offered: Fall 2025 The course will be a study of the fundamental principles of atomic structure, valence theory and the periodic table. | ||
| AECH 111 | General Chemistry 2. | 4 |
General Chemistry 2. Terms offered: Winter 2026 Thermodynamics, kinetics, equilibrium, aqueous solution chemistry including applications to acids, bases and buffers and selected topics in organic chemistry. | ||
| AEMA 101 | Calculus 1 with Precalculus. | 4 |
Calculus 1 with Precalculus. Terms offered: Fall 2025 A review of precalculus: functions, graphs,polynomials and rational functions, exponentialand logarithmic functions, and trigonometry.Limits, continuity, and derivatives. Differentiationof elementary functions. Anti-differentiation. Applications. | ||
| AEMA 102 | Calculus 2. | 4 |
Calculus 2. Terms offered: Winter 2026 Integration, the indefinite and definite integral. Trapezoidal and Simpson's Rule approximations for the integral. Applications to areas between curves, distance, volume, length of a curve, work, area of a surface of revolution, average values, moments, etc. Improper integrals and infinite series. | ||
| AEPH 112 | Introductory Physics 1. | 4 |
Introductory Physics 1. Terms offered: Fall 2025 Kinematics in one and two dimensions. Newton's laws of motion. Circular motion and orbits. Rotation of a rigid body. Momentum. Work and energy, power. Conservation principles. Simple harmonic motion. Waves and sound. | ||
| AEPH 114 | Introductory Physics 2. | 4 |
Introductory Physics 2. Terms offered: Winter 2026 Electric and magnetic properties of matter: electrostatics, electric currents, the link between electric and magnetic phenomena, geometrical optics, interference diffraction. | ||
Academic Advisor
Fernando Altamura
Food Science option
This program is geared toward students interested in the general aspects of the food science discipline and covers various aspects of food chemistry, biochemistry, microbiology and processing. The program prepares students for a career as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology and the Institute of Food Technologists.
Food Science - Food Science Option (B.Sc.(F.Sc.)) (90 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 90
Program Description
This program is intended for those students interested in the multidisciplinary field of food science. The courses are integrated to acquaint the student with food processing, food chemistry, quality assurance, analytical procedures, food products, standards, and regulations. The program prepares graduates for employment as scientists in industry or government, in regulatory, research, quality assurance, or product development capacities.
Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST). Graduates of the Food Science Major with Food Science Option can also qualify for recognition by the Institute of Food Technologists (IFT).
The Food Science Option is completed to 90 credits with free elective courses.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this Course Catalogue for prerequisites and minimum credit requirements.
For information on academic advising, see: http://www.mcgill.ca/macdonald/studentinfo/advising
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Required Courses (51 credits)
Note: If an introductory CEGEP-level Organic Chemistry course has not been completed, then FDSC 230 Organic Chemistry. must be completed as a replacement.
| Course | Title | Credits |
|---|---|---|
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2025, Winter 2026 Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs. | ||
| AGRI 510 | Professional Practice. | 3 |
Professional Practice. Terms offered: Winter 2026 The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication. | ||
| BREE 324 | Elements of Food Engineering. | 3 |
Elements of Food Engineering. Terms offered: Fall 2025 A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems. | ||
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. | ||
| FDSC 213 | Analytical Chemistry 1. | 3 |
Analytical Chemistry 1. Terms offered: Fall 2025 Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing. | ||
| FDSC 300 | Principles of Food Analysis 1. | 3 |
Principles of Food Analysis 1. Terms offered: Fall 2025 The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds. | ||
| FDSC 310 | Post Harvest Fruit and Vegetable Technology. | 3 |
Post Harvest Fruit and Vegetable Technology. Terms offered: Fall 2025 The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging. | ||
| FDSC 319 | Food Commodities. | 3 |
Food Commodities. Terms offered: Winter 2026 The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products. | ||
| FDSC 330 | Food Processing. | 3 |
Food Processing. Terms offered: Winter 2026 The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc. | ||
| FDSC 400 | Food Packaging. | 3 |
Food Packaging. Terms offered: Winter 2026 An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve. | ||
| FDSC 442 | Food Microbiology. | 3 |
Food Microbiology. Terms offered: Fall 2025 Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products. | ||
| FDSC 495D1 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Fall 2025 Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers. | ||
| FDSC 495D2 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Winter 2026 See FDSC 495D1 for course description. | ||
| FDSC 525 | Food Quality Assurance. | 3 |
Food Quality Assurance. Terms offered: Winter 2026 The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle. | ||
Additional Required Courses - Food Science Option (21 credits)
| Course | Title | Credits |
|---|---|---|
| FDSC 233 | Physical Chemistry. | 3 |
Physical Chemistry. Terms offered: Winter 2026 Introduction to kinetic theory, thermodynamics, properties of liquids and solids, chemical equilibrium and the law of mass action, phase rule, properties of solutions, chemical kinetics. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing. | ||
| FDSC 315 | Separation Techniques in Food Analysis 1. | 3 |
Separation Techniques in Food Analysis 1. Terms offered: Winter 2026 A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food. | ||
| FDSC 334 | Analysis of Food Toxins and Toxicants. | 3 |
Analysis of Food Toxins and Toxicants. Terms offered: Winter 2026 Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized. | ||
| FDSC 405 | Food Product Development. | 3 |
Food Product Development. Terms offered: Fall 2025 Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones. | ||
| FDSC 516 | Flavour Chemistry. | 3 |
Flavour Chemistry. Terms offered: Winter 2026 The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food. | ||
| FDSC 540 | Sensory Evaluation of Foods. | 3 |
Sensory Evaluation of Foods. Terms offered: Fall 2025 Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized. | ||
Elective Courses (18 credits)
Electives are selected in consultation with an academic adviser, to meet the minimum 90-credit requirement for the degree. A portion of these credits should be in the humanities/social sciences.
Academic Advisors
U1: Professor Stéphane Bayen
U2: Professor Jennifer Ronholm
U3: Professor Saji George
Food Chemistry Option
This program is intended for those students interested in the chemistry of foods and aims to prepare you for a career as a scientist in industry or government in regulatory, research, quality control, or product development capacities. Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology and the Institute of Food Technologists and may also qualify for admission to the Ordre des chimistes du Québec.
Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 90
Program Description
This program is intended for those students interested in the multidisciplinary field of food science. The courses are integrated to acquaint the student with food processing, food chemistry, quality assurance, analytical procedures, food products, standards, and regulations. The program prepares graduates for employment as scientists in industry or government, in regulatory, research, quality assurance, or product development capacities.
Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology (CIFST). Graduates of the Food Science Major with Food Chemistry Option can also qualify for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ). Food Chemistry Option is completed to 90 credits with free elective courses.
Please refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this Course Catalogue for prerequisites and minimum credit requirements.
For information on academic advising, see: http://www.mcgill.ca/macdonald/studentinfo/advising
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Required Courses (54 credits)
Note: If an introductory CEGEP-level Organic Chemistry course has not been completed, then FDSC 230 Organic Chemistry. must be completed as a replacement.
| Course | Title | Credits |
|---|---|---|
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2025, Winter 2026 Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs. | ||
| AGRI 510 | Professional Practice. | 3 |
Professional Practice. Terms offered: Winter 2026 The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication. | ||
| BREE 324 | Elements of Food Engineering. | 3 |
Elements of Food Engineering. Terms offered: Fall 2025 A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems. | ||
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. | ||
| FDSC 213 | Analytical Chemistry 1. | 3 |
Analytical Chemistry 1. Terms offered: Fall 2025 Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing. | ||
| FDSC 300 | Principles of Food Analysis 1. | 3 |
Principles of Food Analysis 1. Terms offered: Fall 2025 The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds. | ||
| FDSC 310 | Post Harvest Fruit and Vegetable Technology. | 3 |
Post Harvest Fruit and Vegetable Technology. Terms offered: Fall 2025 The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging. | ||
| FDSC 319 | Food Commodities. | 3 |
Food Commodities. Terms offered: Winter 2026 The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products. | ||
| FDSC 330 | Food Processing. | 3 |
Food Processing. Terms offered: Winter 2026 The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc. | ||
| FDSC 400 | Food Packaging. | 3 |
Food Packaging. Terms offered: Winter 2026 An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve. | ||
| FDSC 442 | Food Microbiology. | 3 |
Food Microbiology. Terms offered: Fall 2025 Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products. | ||
| FDSC 495D1 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Fall 2025 Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers. | ||
| FDSC 495D2 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Winter 2026 See FDSC 495D1 for course description. | ||
| FDSC 525 | Food Quality Assurance. | 3 |
Food Quality Assurance. Terms offered: Winter 2026 The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations. | ||
| FDSC 540 | Sensory Evaluation of Foods. | 3 |
Sensory Evaluation of Foods. Terms offered: Fall 2025 Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle. | ||
Additional Required Courses - Food Chemistry Option (30 credits)
Note: Graduates of this program are qualified for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ).
| Course | Title | Credits |
|---|---|---|
| FDSC 233 | Physical Chemistry. | 3 |
Physical Chemistry. Terms offered: Winter 2026 Introduction to kinetic theory, thermodynamics, properties of liquids and solids, chemical equilibrium and the law of mass action, phase rule, properties of solutions, chemical kinetics. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing. | ||
| FDSC 315 | Separation Techniques in Food Analysis 1. | 3 |
Separation Techniques in Food Analysis 1. Terms offered: Winter 2026 A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food. | ||
| FDSC 334 | Analysis of Food Toxins and Toxicants. | 3 |
Analysis of Food Toxins and Toxicants. Terms offered: Winter 2026 Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized. | ||
| FDSC 405 | Food Product Development. | 3 |
Food Product Development. Terms offered: Fall 2025 Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones. | ||
| FDSC 490 | Research Project 1. | 3 |
Research Project 1. Terms offered: Summer 2025, Fall 2025, Winter 2026 A course designed to give final year undergraduate students research experience. | ||
| FDSC 491 | Research Project 2. | 3 |
Research Project 2. Terms offered: Summer 2025, Fall 2025, Winter 2026 A laboratory research project. | ||
| FDSC 515 | Enzymology. | 3 |
Enzymology. Terms offered: Winter 2026 Selected advanced topics on the biophysical and kinetic aspects of enzymatic reactions, particularly the fundamentals and applications of laws of biothermodynamics, biochemical equilibrium, electrochemistry and biochemical kinetics as related to the enzymatic reactions. | ||
| FDSC 516 | Flavour Chemistry. | 3 |
Flavour Chemistry. Terms offered: Winter 2026 The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food. | ||
| FDSC 520 | Biophysical Chemistry of Food. | 3 |
Biophysical Chemistry of Food. Terms offered: Fall 2025 This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships. | ||
Electives (6 credits)
Electives are selected in consultation with an academic adviser, to meet the minimum 90-credit requirement for the degree. A portion of these credits should be in the humanities/social sciences.
Academic Advisors
U1: Professor Stéphane Bayen
U2: Professor Jennifer Ronholm
U3: Professor Saji George
Concurrent degree program B.Sc. (F.Sc.) / B.Sc. (Nutr.Sc.)
Two complementary Fields, One Degree Program
Fall admission only
Unique in North America, McGill's concurrent degree program in Food Science and Nutritional Science offers the best education two complementary fields, and opens the door to a multitude of career paths by allowing students to earn two degrees at once.
The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structured to ensure that students receive the training that Industry demands.
Note: The concurrent degree program is completed over 4 years, excluding foundational year
Food Science/Nutritional Science Major (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.Sc.)) (122 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 122
Program Description
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this publication for prerequisites and minimum credit requirements.
For information on academic advising, see: http://www.mcgill.ca/macdonald/studentinfo/advising
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Required Courses (80 credits)
| Course | Title | Credits |
|---|---|---|
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2025, Winter 2026 Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs. | ||
| ANSC 234 | Biochemistry 2. | 3 |
Biochemistry 2. Terms offered: Winter 2026 Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion. | ||
| ANSC 323 | Mammalian Physiology. | 3 |
Mammalian Physiology. Terms offered: Fall 2025 A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed. | ||
| ANSC 424 | Metabolic Endocrinology. | 3 |
Metabolic Endocrinology. Terms offered: Winter 2026 A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance. | ||
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. | ||
| FDSC 213 | Analytical Chemistry 1. | 3 |
Analytical Chemistry 1. Terms offered: Fall 2025 Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing. | ||
| FDSC 300 | Principles of Food Analysis 1. | 3 |
Principles of Food Analysis 1. Terms offered: Fall 2025 The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing. | ||
| FDSC 310 | Post Harvest Fruit and Vegetable Technology. | 3 |
Post Harvest Fruit and Vegetable Technology. Terms offered: Fall 2025 The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging. | ||
| FDSC 315 | Separation Techniques in Food Analysis 1. | 3 |
Separation Techniques in Food Analysis 1. Terms offered: Winter 2026 A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food. | ||
| FDSC 319 | Food Commodities. | 3 |
Food Commodities. Terms offered: Winter 2026 The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products. | ||
| FDSC 330 | Food Processing. | 3 |
Food Processing. Terms offered: Winter 2026 The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc. | ||
| FDSC 334 | Analysis of Food Toxins and Toxicants. | 3 |
Analysis of Food Toxins and Toxicants. Terms offered: Winter 2026 Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized. | ||
| FDSC 400 | Food Packaging. | 3 |
Food Packaging. Terms offered: Winter 2026 An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve. | ||
| FDSC 442 | Food Microbiology. | 3 |
Food Microbiology. Terms offered: Fall 2025 Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products. | ||
| FDSC 497 | Professional Seminar: Food. | 1.5 |
Professional Seminar: Food. Terms offered: Fall 2025, Winter 2026 A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner. | ||
| FDSC 525 | Food Quality Assurance. | 3 |
Food Quality Assurance. Terms offered: Winter 2026 The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle. | ||
| NUTR 214 | Food Fundamentals. | 4 |
Food Fundamentals. Terms offered: Fall 2025 Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety. | ||
| NUTR 307 | Metabolism and Human Nutrition. | 3 |
Metabolism and Human Nutrition. Terms offered: Fall 2025 This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients. | ||
| NUTR 337 | Nutrition Through Life. | 3 |
Nutrition Through Life. Terms offered: Winter 2026 Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour. | ||
| NUTR 344 | Clinical Nutrition 1. | 4 |
Clinical Nutrition 1. Terms offered: Winter 2026 Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia. | ||
| NUTR 497 | Professional Seminar: Nutrition. | 1.5 |
Professional Seminar: Nutrition. Terms offered: Fall 2025 A capstone course which requires a student to research a topic relevant to an industrial aspect of Nutritional Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner. | ||
| NUTR 512 | Herbs, Foods and Phytochemicals. | 3 |
Herbs, Foods and Phytochemicals. Terms offered: this course is not currently offered. An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered. | ||
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits selected from:
| Course | Title | Credits |
|---|---|---|
| AGEC 200 | Principles of Microeconomics. | 3 |
Principles of Microeconomics. Terms offered: Fall 2025 The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues. | ||
| AGEC 201 | Principles of Macroeconomics. | 3 |
Principles of Macroeconomics. Terms offered: Winter 2026 The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it. | ||
| AGEC 330 | Agriculture and Food Markets. | 3 |
Agriculture and Food Markets. Terms offered: Fall 2025 Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure. | ||
| AGEC 430 | Agriculture, Food and Resource Policy. | 3 |
Agriculture, Food and Resource Policy. Terms offered: Winter 2026 Examination of North American and international agriculture, food and resource policies, policy instruments, programs and their implications. Economic analysis applied to the principles, procedures and objectives of various policy actions affecting agriculture, and the environment. | ||
| AGEC 442 | Economics of International Agricultural Development. | 3 |
Economics of International Agricultural Development. Terms offered: Winter 2026 The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used. | ||
| AGEC 450 | Agribusiness Management. | 3 |
Agribusiness Management. Terms offered: Winter 2026 Strategic management of agricultural and food businesses. Analysis of internal and external factors and competitive forces affecting agribusinesses. Formulation of business strategy and solutions to strategic problems. Case-based course designed to enhance students' problemsolving and decisionmaking skills. Integration of knowledge and tools from various economics and business disciplines. | ||
| NUTR 342 | Applied Human Resources. | 3 |
Applied Human Resources. Terms offered: Fall 2025 This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness. | ||
At least 9 credits selected from:
| Course | Title | Credits |
|---|---|---|
| ANSC 551 | Carbohydrate and Lipid Metabolism. | 3 |
Carbohydrate and Lipid Metabolism. Terms offered: Winter 2026 Comparative aspects of nutrition and metabolism of carbohydrate and lipid from the cellular level through the multi-organ of the whole organism. Main topics will include biothermodynamics, calorimetry, cellular metabolism and functions of carbohydrate and lipid, digestion, absorption and utilization of dietary carbohydrate and lipid. | ||
| ANSC 552 | Protein Metabolism and Nutrition. | 3 |
Protein Metabolism and Nutrition. Terms offered: Fall 2025 Comparative aspects of nutrition and metabolism of amino acids and proteins from the cellular level on through the multisystem operation of the whole organism. Main topics include cellular metabolism and functions of amino acids and proteins, digestion, absorption and utilization of dietary protein. Comparison between farm animals and humans. | ||
| ENVR 203 | Knowledge, Ethics and Environment. | 3 |
Knowledge, Ethics and Environment. Terms offered: Fall 2025, Winter 2026 Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies. | ||
| FDSC 516 | Flavour Chemistry. | 3 |
Flavour Chemistry. Terms offered: Winter 2026 The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food. | ||
| FDSC 536 | Food Traceability. | 3 |
Food Traceability. Terms offered: Winter 2026 Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum. | ||
| FDSC 537 | Nutraceutical Chemistry. | 3 |
Nutraceutical Chemistry. Terms offered: Fall 2025 The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods. | ||
| NUTR 322 | Applied Sciences Communication. | 3 |
Applied Sciences Communication. Terms offered: Winter 2026 The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings. | ||
| NUTR 341 | Global Food Security. | 3 |
Global Food Security. Terms offered: Fall 2025, Winter 2026 Food insecurity is one of the most critical issues humanity has faced in history. The magnitude of this phenomenon, reflected in its worldwide presence and in the number of individuals affected, makes it an imperative component of all nations' and of all internaltional agencies' agendas. Its complexity of determinants and its numerous consequences require the involvement of multipe disciplines and sectors. McGill undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security. | ||
| NUTR 503 | Nutrition and Exercise. | 3 |
Nutrition and Exercise. Terms offered: Winter 2026 Interaction of exercise physiology with nutrient and energy metabolism in healthy adults. Principles of physical training and role of physical activity and exercise in weight management and food intake regulation. Importance of physical activity in childhood, during pregnancy, in healthy adults and in improving functional capacity in the elderly. | ||
12 credits selected from:
| Course | Title | Credits |
|---|---|---|
| FDSC 480 | Food Industry Internship. | 12 |
Food Industry Internship. Terms offered: Summer 2025, Fall 2025, Winter 2026 Intership with an approved host organization in the food industry. | ||
| NUTR 480 | Nutrition Industry Internship. | 12 |
Nutrition Industry Internship. Terms offered: Summer 2025, Fall 2025, Winter 2026 Internship with an approved host organization in the nutrition product industry. | ||
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.
* Not all courses may be offered every year, please consult with your adviser when planning your program.
Food Science/Nutritional Science Honours (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.Sc.)) (122 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 122
Program Description
Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
In addition to satisfying the research requirements, students must apply for the Honours program in March or April of their U3 year. It is the responsibility of the student to find a professor who is willing to support and supervise the research project. No student will be accepted into the program until a supervisor has agreed to supervise the student. Applicants must have a minimum CGPA of 3.3 to enter the Honours program and they must earn a B grade (3.0) or higher in the courses making up the Honours program. Students are required to achieve a minimum overall CGPA of 3.3 at graduation to obtain honours. Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
The Honours program consists of 12 credits of courses that follow one of two plans listed below.
Students who meet all the requirements will have the name of their program changed to include the word "Honours."
A brief description of the research activities involved will be documented and signed by the Program Director of the student's major, the supervisor of the research project, and the student.
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this Course Catalogue for prerequisites and minimum credit requirements.
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Required Courses (80 credits)
| Course | Title | Credits |
|---|---|---|
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2025, Winter 2026 Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs. | ||
| ANSC 234 | Biochemistry 2. | 3 |
Biochemistry 2. Terms offered: Winter 2026 Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion. | ||
| ANSC 323 | Mammalian Physiology. | 3 |
Mammalian Physiology. Terms offered: Fall 2025 A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed. | ||
| ANSC 424 | Metabolic Endocrinology. | 3 |
Metabolic Endocrinology. Terms offered: Winter 2026 A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance. | ||
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. | ||
| FDSC 213 | Analytical Chemistry 1. | 3 |
Analytical Chemistry 1. Terms offered: Fall 2025 Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing. | ||
| FDSC 300 | Principles of Food Analysis 1. | 3 |
Principles of Food Analysis 1. Terms offered: Fall 2025 The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing. | ||
| FDSC 310 | Post Harvest Fruit and Vegetable Technology. | 3 |
Post Harvest Fruit and Vegetable Technology. Terms offered: Fall 2025 The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging. | ||
| FDSC 315 | Separation Techniques in Food Analysis 1. | 3 |
Separation Techniques in Food Analysis 1. Terms offered: Winter 2026 A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food. | ||
| FDSC 319 | Food Commodities. | 3 |
Food Commodities. Terms offered: Winter 2026 The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products. | ||
| FDSC 330 | Food Processing. | 3 |
Food Processing. Terms offered: Winter 2026 The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc. | ||
| FDSC 334 | Analysis of Food Toxins and Toxicants. | 3 |
Analysis of Food Toxins and Toxicants. Terms offered: Winter 2026 Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized. | ||
| FDSC 400 | Food Packaging. | 3 |
Food Packaging. Terms offered: Winter 2026 An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve. | ||
| FDSC 442 | Food Microbiology. | 3 |
Food Microbiology. Terms offered: Fall 2025 Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products. | ||
| FDSC 497 | Professional Seminar: Food. | 1.5 |
Professional Seminar: Food. Terms offered: Fall 2025, Winter 2026 A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner. | ||
| FDSC 525 | Food Quality Assurance. | 3 |
Food Quality Assurance. Terms offered: Winter 2026 The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle. | ||
| NUTR 214 | Food Fundamentals. | 4 |
Food Fundamentals. Terms offered: Fall 2025 Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety. | ||
| NUTR 307 | Metabolism and Human Nutrition. | 3 |
Metabolism and Human Nutrition. Terms offered: Fall 2025 This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients. | ||
| NUTR 337 | Nutrition Through Life. | 3 |
Nutrition Through Life. Terms offered: Winter 2026 Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour. | ||
| NUTR 344 | Clinical Nutrition 1. | 4 |
Clinical Nutrition 1. Terms offered: Winter 2026 Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia. | ||
| NUTR 497 | Professional Seminar: Nutrition. | 1.5 |
Professional Seminar: Nutrition. Terms offered: Fall 2025 A capstone course which requires a student to research a topic relevant to an industrial aspect of Nutritional Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner. | ||
| NUTR 512 | Herbs, Foods and Phytochemicals. | 3 |
Herbs, Foods and Phytochemicals. Terms offered: this course is not currently offered. An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered. | ||
Honours Courses
Students choose either Plan A or Plan B.
Honours Plan A
Two 6-credit Honours research courses in the subject area of the student's major, chosen in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
| Course | Title | Credits |
|---|---|---|
| FAES 401 | Honours Research Project 1. | 6 |
Honours Research Project 1. Terms offered: Summer 2025, Fall 2025, Winter 2026 Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 402, Honours Research Project 2. | ||
| FAES 402 | Honours Research Project 2. | 6 |
Honours Research Project 2. Terms offered: Summer 2025, Fall 2025, Winter 2026 Honours Research Project 2 is the completion of the project begun in FAES 401 and requires a Progress Report, a Final Project Report and a Project Presentation. | ||
Honours Plan B
A minimum of two 3-credit Honours courses and 6 credits in 400- or 500-level courses, from the Faculty of Agricultural and Environmental Sciences, selected in consultation with the Program Director of the student's major. The topic of the Honours research project must be on a topic related to their major and selected in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
| Course | Title | Credits |
|---|---|---|
| FAES 405 | Honours Project 1. | 3 |
Honours Project 1. Terms offered: Fall 2025, Winter 2026 Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 406, Honours Project 2. | ||
| FAES 406 | Honours Project 2. | 3 |
Honours Project 2. Terms offered: Fall 2025, Winter 2026 Honours Project 2 is the completion of the project begun in FAES 405 and requires a Progress Report, a Final Project Report and a Project Presentation. | ||
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits selected from:
| Course | Title | Credits |
|---|---|---|
| AGEC 200 | Principles of Microeconomics. | 3 |
Principles of Microeconomics. Terms offered: Fall 2025 The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues. | ||
| AGEC 201 | Principles of Macroeconomics. | 3 |
Principles of Macroeconomics. Terms offered: Winter 2026 The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it. | ||
| AGEC 330 | Agriculture and Food Markets. | 3 |
Agriculture and Food Markets. Terms offered: Fall 2025 Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure. | ||
| AGEC 430 | Agriculture, Food and Resource Policy. | 3 |
Agriculture, Food and Resource Policy. Terms offered: Winter 2026 Examination of North American and international agriculture, food and resource policies, policy instruments, programs and their implications. Economic analysis applied to the principles, procedures and objectives of various policy actions affecting agriculture, and the environment. | ||
| AGEC 442 | Economics of International Agricultural Development. | 3 |
Economics of International Agricultural Development. Terms offered: Winter 2026 The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used. | ||
| AGEC 450 | Agribusiness Management. | 3 |
Agribusiness Management. Terms offered: Winter 2026 Strategic management of agricultural and food businesses. Analysis of internal and external factors and competitive forces affecting agribusinesses. Formulation of business strategy and solutions to strategic problems. Case-based course designed to enhance students' problemsolving and decisionmaking skills. Integration of knowledge and tools from various economics and business disciplines. | ||
At least 9 credits selected from:
| Course | Title | Credits |
|---|---|---|
| ENVR 203 | Knowledge, Ethics and Environment. | 3 |
Knowledge, Ethics and Environment. Terms offered: Fall 2025, Winter 2026 Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies. | ||
| NUTR 301 | Psychology. | 3 |
Psychology. Terms offered: this course is not currently offered. A study of the general characteristics of physical, social, emotional and intellectual development, the psychology of learning, and the growth and development of personality. | ||
| NUTR 322 | Applied Sciences Communication. | 3 |
Applied Sciences Communication. Terms offered: Winter 2026 The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings. | ||
| NUTR 342 | Applied Human Resources. | 3 |
Applied Human Resources. Terms offered: Fall 2025 This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness. | ||
12 credits selected from:
| Course | Title | Credits |
|---|---|---|
| FDSC 480 | Food Industry Internship. | 12 |
Food Industry Internship. Terms offered: Summer 2025, Fall 2025, Winter 2026 Intership with an approved host organization in the food industry. | ||
| NUTR 480 | Nutrition Industry Internship. | 12 |
Nutrition Industry Internship. Terms offered: Summer 2025, Fall 2025, Winter 2026 Internship with an approved host organization in the nutrition product industry. | ||
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.
Academic Advisor
Professor Yixiang Wang
Post-Baccalaureate Certificate in Food Science
This program is geared towards students who have a first degree in a science-related discipline to gain the knowledge and skills required to enter careers in the food or to apply to a food science graduate program.
Food Science (Certificate) (30 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Certificate in Food Science
Program credit weight: 30
Program Description
This program is geared toward mature students, who have an undergraduate degree in a science-related discipline, to acquire the basic knowledge in the food science area to enter food-related industries or a food science graduate program. Students must complete a core course that introduces them to the basics of the field of food science and then choose complementary courses that allow a broad-based exposure in areas such as food chemistry/analysis, food microbiology/nutrition, quality assurance/safety, processing/engineering, communication skills, and ethics.
Required Course (3 credits)
| Course | Title | Credits |
|---|---|---|
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. | ||
Complementary Courses (27 credits)
27 credits (select no more than two 200-level courses)
| Course | Title | Credits |
|---|---|---|
| AGRI 510 | Professional Practice. | 3 |
Professional Practice. Terms offered: Winter 2026 The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication. | ||
| BREE 324 | Elements of Food Engineering. | 3 |
Elements of Food Engineering. Terms offered: Fall 2025 A course in basic food engineering for non-engineering students, covering heat transfer, mass and energy balances, food process unit operations, material transport/ steam/refrigeration systems. | ||
| BREE 535 | Food Safety Engineering. | 3 |
Food Safety Engineering. Terms offered: Fall 2025 The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems. | ||
| FDSC 213 | Analytical Chemistry 1. | 3 |
Analytical Chemistry 1. Terms offered: Fall 2025 Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing. | ||
| FDSC 300 | Principles of Food Analysis 1. | 3 |
Principles of Food Analysis 1. Terms offered: Fall 2025 The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing. | ||
| FDSC 310 | Post Harvest Fruit and Vegetable Technology. | 3 |
Post Harvest Fruit and Vegetable Technology. Terms offered: Fall 2025 The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging. | ||
| FDSC 315 | Separation Techniques in Food Analysis 1. | 3 |
Separation Techniques in Food Analysis 1. Terms offered: Winter 2026 A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food. | ||
| FDSC 319 | Food Commodities. | 3 |
Food Commodities. Terms offered: Winter 2026 The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products. | ||
| FDSC 330 | Food Processing. | 3 |
Food Processing. Terms offered: Winter 2026 The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc. | ||
| FDSC 400 | Food Packaging. | 3 |
Food Packaging. Terms offered: Winter 2026 An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve. | ||
| FDSC 405 | Food Product Development. | 3 |
Food Product Development. Terms offered: Fall 2025 Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones. | ||
| FDSC 442 | Food Microbiology. | 3 |
Food Microbiology. Terms offered: Fall 2025 Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products. | ||
| FDSC 495D1 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Fall 2025 Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers. | ||
| FDSC 495D2 | Food Science Seminar. | 1.5 |
Food Science Seminar. Terms offered: Winter 2026 See FDSC 495D1 for course description. | ||
| FDSC 515 | Enzymology. | 3 |
Enzymology. Terms offered: Winter 2026 Selected advanced topics on the biophysical and kinetic aspects of enzymatic reactions, particularly the fundamentals and applications of laws of biothermodynamics, biochemical equilibrium, electrochemistry and biochemical kinetics as related to the enzymatic reactions. | ||
| FDSC 516 | Flavour Chemistry. | 3 |
Flavour Chemistry. Terms offered: Winter 2026 The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food. | ||
| FDSC 519 | Advanced Food Processing. | 3 |
Advanced Food Processing. Terms offered: Winter 2026 Advanced technologies associated with food processing studied in more detail. Topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion. | ||
| FDSC 520 | Biophysical Chemistry of Food. | 3 |
Biophysical Chemistry of Food. Terms offered: Fall 2025 This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships. | ||
| FDSC 525 | Food Quality Assurance. | 3 |
Food Quality Assurance. Terms offered: Winter 2026 The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations. | ||
| FDSC 536 | Food Traceability. | 3 |
Food Traceability. Terms offered: Winter 2026 Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum. | ||
| FDSC 537 | Nutraceutical Chemistry. | 3 |
Nutraceutical Chemistry. Terms offered: Fall 2025 The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle. | ||
Academic Advisor
Professor H. S. Ramaswamy
Minor in Agribusiness Entrepreneurship (18 credits)
Students in Food Science Option can complete their 18 elective credits by registering in Minor in Agribusiness Entrepreneurship (18 credits)
Note: To register for a Minor program, you must complete a Minor Approval form (usually at the beginning of your U2 year), and submit it to the Student Affairs Office.
Minors for Non-Management Students
The Desautels Faculty of Management has a Management Minor for undergraduate non-Management students to develop a variety of managerial skills that will serve them throughout their chosen careers.
The minor is 18 credits split between a fixed set of required courses and a choice amongst complementary courses. On an exceptional basis, students may be permitted a maximum of one Continuing Studies course for credit within their chosen Management minor.
The application form may be found on the Minor in Management for Non-Management Students website. The application deadline is June 1. Decisions will be communicated early July, whereby students will be informed via their McGill email address. Courses for minors must be passed with grades of C or better. Courses for minors cannot be taken under the Satisfactory/Unsatisfactory option. Students must inform their faculty when they are approved for the minor to ensure timely graduation.
Entrepreneurship Minors for Non-Management Students
Note: This section is under review and the information below may change.
The McGill Faculties of Agricultural and Environmental Science, Arts, Education (Kinesiology and Physical Education), Engineering, Music and Science collaborate with the Desautels Faculty of Management to offer 18-credit Minors in Entrepreneurship for McGill undergraduate students enrolled in those faculties.
Detailed information about the Minors can be found on the faculty page for Entrepreneurship Minors.
