Concurrent Program


B.Sc. (F.Sc.) / B.Sc. (Nutr.Sc.)

food and lab

Concurrent Degree Program B.Sc. (F.Sc.) / B.Sc. (Nutr.Sc.)

Required Courses: 80 credits
Complementary Courses: 30credits

Elective Courses: 12 credits

Fall admission only

(Total 122 Credits)

Two complementary Fields, One Degree Program

Four Year program (excluding freshman year)

Plenty of Great Employment Opportunities

Earn two degrees at once. McGill University has taken the innovative lead in combining both majors. Unique in North America, the new concurrent degree program in Food Science and Nutritional Science offers the best education in these complementary fields and opens the door to a multitude of career paths.

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.




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