McGill’s Food Science & Nutritional Science program is one of a kind in North America. This 4-year, dual degree programs allows you to study the complementary disciplines of food and nutritional sciences, and earn two degrees upon graduation.
Your studies in food sciences will focus on the chemistry of food, and the scientific principles of food preservation, processing and packaging. You’ll work to discover ingredients and explore how they can be incorporated into foods. The goal? To provide consumers with food that looks better, tastes better, lasts longer and, above all, is safe to eat. In your nutritional science courses, you'll learn all about the nutritional aspects of food and metabolism, and the role nutrition plays in health and disease.
This dual program teaches you to combine what you've learned in both disciplines, creating better-tasting, longer-lasting, safer food that also meets our nutritional needs. You'll have the chance to apply your knowledge to hands-on learning during a work placement (an industrial stage).
Career paths can include:
- Food product research and development
- Public health services
- Food labeling and packaging
- Food inspection
- Food chemistry
- Agri-food companies
A highly unique aspect to the program is the opportunity for students to obtain real world research experience in the food/nutrition industries with an approved host organization such as industry and non-governmental agencies. The internship course can involve a wide range of food/human nutrition research including food product development, nutritional labeling, nutritional supplements, food fortification, nutraceuticals, functional foods, food safety and quality assurance, writing nutrition articles for consumer education.