McGill University, Faculty of Agricultural and Environmental Sciences
Concurrent B.Sc. Food Science & B.Sc. Nutritional Sciences
Sainte-Anne-de-Bellevue, Canada
BSc
DURATION
4 years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
STUDY FORMAT
On-Campus
In this unique program, offered on McGill University's Macdonald Campus, you’ll study the complementary disciplines of food and nutritional sciences, earning two degrees. You’ll learn how to create better-tasting, longer-lasting food, and understand the role nutrition plays in health and disease.
Your courses will include lectures and hands-on work in our specialized food and nutrition labs. You’ll develop and test new foods and products using high-performance equipment, and take your research deeper with taste panels and focus groups.
The Concurrent Bachelor of Science in Food Science and Bachelor of Science in Nutritional Sciences program consists of 80 credits of core courses, 30 credits of complementary courses and 12 credits of elective courses, taken over four years.
Your food science courses will explore the chemistry of food and the scientific principles of food preservation, processing, and packaging. You’ll work to discover new ingredients and explore how they can be incorporated in foods.
In your nutrition courses, you’ll explore the nutritional aspects of food and metabolism, and the link between nutrition, health, and disease.
Career paths
This program leads to opportunities in many industries, including work in the private sector, government, and nongovernmental organizations. You can also pursue graduate studies and conduct advanced research in food science, nutrition, education, and public health. You could work in:
- Agri-food companies
- Food chemistry
- Food inspection
- Food labeling and packaging
- Food product research and development
Internships & research
In this program, you’ll apply and further develop your skills in a professional working environment.
In a food industry internship, students carry out specific functions within a company, including new product development, quality assurance, sensory analysis, food analysis, and food processing.
In a nutrition industry internship, students can conduct clinical research alongside medical practitioners, work with international NGOs in developing countries, or work in other areas like food product development, nutritional labelling, and educational/promotional material.