Non-Thesis M.Sc. Program in Food Science

This program is directed toward students who have graduated in the field of Food Science or closely related discipline. The course requirements include, in addition to the seminar course, ten other graduate-level courses (a total of 45 credits). At least five courses (chosen in consultation with the project advisor) must come from the Department’s offerings (see below). In addition, the candidate will complete a project (12 credits) under the direction of a staff member or external supervisor and submit a detailed report to the Department. The project will take the form of a literature review that will critically evaluate and summarize the current stage of development as well as suggesting approaches to resolve issues associated with the topic. The project also normally includes wet or dry lab work involving an analysis of data pointing to a current research problem in food science. This M.Sc. non-thesis program accepts September admissions only. Its typical duration is three academic terms which are normally completed in a 12-month period. The program may be extended, however, to accommodate, for example, a modified course load and/or additional required preparatory courses. 

The typical course load and sequence is:

15 credits lectured courses in fall term
15 credits lectured courses in winter term
15 credits research projects and graduate seminar in summer term

An additional term may be required depending upon actual course load and/or additional required preparatory coursework. 

International applicants are required to show proof of financial support for the duration of the program. The current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) can be viewed by using the McGill Student Accounts fee calculator http://www.mcgill.ca/student-accounts/tuition-charges/fallwinter-term-tuition-and-fees/graduate-fees

The estimated tuition and ancillary fees for three terms (fall, winter, and summer) of the 2016-17 academic year, for international students, Master’s full-time, are approximately $27,000 CAD.

 

There is no financial assistance or demonstratorships associated with this program. Work for a co-op, research project, or internship will form an integral part of the student’s program. International students are required to have a work co-op permit in addition to a study permit. All applicants must be self-funded.

Academic advisor: Dr. Ashraf Ismail

Required Courses (15 credits)

FDSC 697 M.Sc. Project Part 1 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 698 M.Sc. Project Part 2 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

A minimum of 3 credits from the following:

FDSC 695 M.Sc. Graduate Seminar 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 696 M.Sc. Graduate Seminar 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Complementary Courses (30 credits)

 

A minimum of five courses (15 credits) must be selected from the following:

AGRI 510 Professional Practice 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 515 Enzymology 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 516 Flavour Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 519 Advanced Food Processing 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 520 Biophysical Chemistry of Food 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 535 Food Biotechnology 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 536 Food Traceability 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 537 Nutraceutical Chemistry 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 538 Food Science in Perspective 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 540 Sensory Evaluation of Foods 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 545 Advances in Food Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 634 Food Toxins & Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 651 Principles of Food Analysis 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 652 Separation Tech in Food Anal 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

The remaining course credits (at the 500/600 level) are chosen in consultation with the academic supervisor