|Faculty:||Faculty of Agricultural and Environmental Sciences / School of Dietetics and Human Nutrition|
|Field of Study:||Food Science
|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.|
|URL:||Food Science/Nutritional Science at McGill University|
|Cost per year:*||
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Applicants must have Biology – NYA, General Biology II (OOUK, OOXU), Chemistry – NYA, NYB, Organic Chemistry I (OOUL, OOUM, OOXV), Mathematics – NYA, NYB (OOUN, OOUP), and Physics – NYA, NYB, NYC (OOUR, OOUS, OOUT).