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Faculty of Agricultural and Environmental Sciences

Food Science and Agricultural Chemistry courses are offered through McGill's Faculty of Agricultural and Environmental Sciences located at Macdonald Campus.

Undergraduate programs

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)

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 120General 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.

See course page for more information

AEBI 122Cell 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.

See course page for more information

AECH 110General 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.

See course page for more information

AECH 111General 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.

See course page for more information

AEMA 101Calculus 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.

See course page for more information

AEMA 102Calculus 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.

See course page for more information

AEPH 112Introductory 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.

See course page for more information

AEPH 114Introductory 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.

See course page for more information

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 310Statistical 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.

See course page for more information

AGRI 510Professional 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.

See course page for more information

BREE 324Elements 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.

See course page for more information

FDSC 200Introduction 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.

See course page for more information

FDSC 213Analytical 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.

See course page for more information

FDSC 251Food 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.

See course page for more information

FDSC 300Principles 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.

See course page for more information

FDSC 310Post 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.

See course page for more information

FDSC 319Food 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.

See course page for more information

FDSC 330Food 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.

See course page for more information

FDSC 400Food 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.

See course page for more information

FDSC 442Food 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.

See course page for more information

FDSC 495D1Food 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.

See course page for more information

FDSC 495D2Food Science Seminar.1.5

Food Science Seminar.

Terms offered: Winter 2026

See FDSC 495D1 for course description.

See course page for more information

FDSC 525Food 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.

See course page for more information

LSCI 211Biochemistry 1.3

Biochemistry 1.

Terms offered: Fall 2025, Winter 2026

Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

See course page for more information

LSCI 230Introductory 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.

See course page for more information

NUTR 207Nutrition 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.

See course page for more information

Additional Required Courses - Food Science Option (21 credits)

Course Title Credits
FDSC 233Physical 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.

See course page for more information

FDSC 305Food 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.

See course page for more information

FDSC 315Separation 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.

See course page for more information

FDSC 334Analysis 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.

See course page for more information

FDSC 405Food 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.

See course page for more information

FDSC 516Flavour 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.

See course page for more information

FDSC 540Sensory 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.

See course page for more information

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 310Statistical 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.

See course page for more information

AGRI 510Professional 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.

See course page for more information

BREE 324Elements 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.

See course page for more information

FDSC 200Introduction 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.

See course page for more information

FDSC 213Analytical 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.

See course page for more information

FDSC 251Food 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.

See course page for more information

FDSC 300Principles 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.

See course page for more information

FDSC 310Post 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.

See course page for more information

FDSC 319Food 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.

See course page for more information

FDSC 330Food 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.

See course page for more information

FDSC 400Food 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.

See course page for more information

FDSC 442Food 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.

See course page for more information

FDSC 495D1Food 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.

See course page for more information

FDSC 495D2Food Science Seminar.1.5

Food Science Seminar.

Terms offered: Winter 2026

See FDSC 495D1 for course description.

See course page for more information

FDSC 525Food 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.

See course page for more information

FDSC 540Sensory 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.

See course page for more information

LSCI 211Biochemistry 1.3

Biochemistry 1.

Terms offered: Fall 2025, Winter 2026

Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

See course page for more information

LSCI 230Introductory 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.

See course page for more information

NUTR 207Nutrition 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.

See course page for more information

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 233Physical 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.

See course page for more information

FDSC 305Food 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.

See course page for more information

FDSC 315Separation 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.

See course page for more information

FDSC 334Analysis 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.

See course page for more information

FDSC 405Food 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.

See course page for more information

FDSC 490Research 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.

See course page for more information

FDSC 491Research Project 2.3

Research Project 2.

Terms offered: Summer 2025, Fall 2025, Winter 2026

A laboratory research project.

See course page for more information

FDSC 515Enzymology.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.

See course page for more information

FDSC 516Flavour 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.

See course page for more information

FDSC 520Biophysical 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.

See course page for more information

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

Five students lounge on the grass outside of the Macdonald-Stewart building

Macdonald Campus

Food Science and Agricultural Chemistry courses are offered on the Macdonald Campus, the largest green space on the island of Montreal, located a short commute from downtown.