This 45-credit program is offered to candidates who seek further specialization in food safety but do not wish to pursue independent research. A strong undergraduate background in microbiology and knowledge of foodborne pathogens and food toxicants are required for admission to this program. Students complete a combination of graduate-level courses and a 12-credit research project.
The research project is a 12-week, full-time project under the direction of a staff member or external supervisor, including a detailed report on a food safety related topic which is submitted to the department. In the form of a literature review, the project will critically evaluate and summarize the current stage of development and suggest ways to resolve issues associated with the topic. The project also normally includes wet or dry lab work analyzing data that points to a current research problem in food science.
It is up to the project instructor and program advisor to allow a student to be involved in a project external to the department or the University. An industry internship is not guaranteed. Students are permitted to receive funding for their participation in a research project or internship.
This M.Sc. non-thesis program only admits students in September. The duration is typically three academic terms, usually completed in a 12-month period. However, the program may be extended to accommodate, for example, a modified course load and/or additional required preparatory courses.
The typical course load sequence is:
12-15 credits lectured courses in fall term (full-time)
12-15 credits lectured courses in winter term (full-time)
15 credits research project + graduate seminar in summer term (full-time)
Optional: An additional (part-time) term in the fall may be required depending on actual course loads and/or additional required preparatory coursework.
You can view the current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) using the McGill Student Accounts fee calculator. Select the appropriate residency and select Master's Non-Thesis Programs. The amount shown is for the fall and winter terms (two full-time terms, 30 credits). To estimate the total fees required for an M.Sc. non-thesis program, prorate the 30-credit estimate to 45 credits.
There is no financial assistance nor demonstratorship associated with this program. All applicants to this program must agree to be self-funded. 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.
Food Science: Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.
Offered by: Food Science&Agr.Chemistry
Winter
Prerequisite: FDSC 213 or permission of instructor.
Food Science: Examining current and emerging food safety issues and concerns as they occur, including food recalls, in the context of food safety hazards and health risk, food laws and regulations, food industry standards and practices.
Food Science: Food safety risk assessment as a key component of the risk analysis framework. Various aspects of the risk assessment process including planning, conducting and reviewing a risk assessment.
Food Science: An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Agriculture: The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.
Offered by: Food Science&Agr.Chemistry
Restriction: Course restricted to senior undergraduate and graduate students.
Food Science: An introduction to food law. The transformations that food law is undergoing as a consequence of social, economic and technological changes, the regulation of food risks and consumers' rights to be informed (labeling, health claims, nutritional information).
Offered by: Food Science&Agr.Chemistry
Terms
This course is not scheduled for the 2024 academic year
Instructors
There are no professors associated with this course for the 2024 academic year
Food Science: The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Offered by: Food Science&Agr.Chemistry
Winter
3 lectures
Prerequisite: AEMA 310 or permission of instructor
Restriction: Not open to students who have taken FDSC 425
Terms
Winter 2025
Instructors
There are no professors associated with this course for the 2024 academic year
Nutrition and Dietetics: An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Parasitology: The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries.
Bioresource Engineering: The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.
Occupational Health & Hygiene: General principles of toxicology, routes of toxicant entry, human organs as targets of toxic action, adverse effects, time-course of reactions to toxicants. Risk assessment techniques, in vivo-in vitro toxicity models, links between human population observations and animal, cellular and biochemical models.
Offered by: Occupational Health
Terms
This course is not scheduled for the 2024 academic year
Instructors
There are no professors associated with this course for the 2024 academic year
Electives (6 credits)
At the 500 level or higher, selected in consultation with your academic advisor.