Food Science

Would you like to understand why some foods taste so good? Or why brightly coloured fruits and vegetables are good for your health? Or perhaps you want to learn how to invent exciting new foods like an avocado-based tiramisu dessert, a new type of veggie burger, or a high-protein/high-energy snack (all of which are award-winning creations from McGill Food Science students!)? The Food Science program will allow you to understand how to make our food safer, taste better, look more appealing and last longer.

Food Scientists work to discover new ingredients and how they can be incorporated into foods. They study how flavours and colours develop when food is baked, roasted or fried. They also develop and apply techniques to make sure that all new products are safely processed and packaged. Food Science is a chemistry-based program, but your studies will also introduce you to various disciplines such as microbiology, physics, biochemistry, sensory analysis and engineering.

This program will provide you with the much-needed skills and knowledge required for dealing with food development and safety in the modern world. Two options are available to Food Science students: Food Chemistry or Food Science.

Accepted international credentials

Applicants are reviewed on their high school transcript with particular emphasis on yearly averages and results in prerequisite subjects (prerequisite subjects must have been completed during the last two years of high school).

Bologna-signatory countries

Food Science is a multidisciplinary program that will prepare you for a variety of careers involving chemistry, food, and other sciences. 

• Food industry 
• Flavour industry 
• Food safety and quality 
• Technical sales and marketing 
• Research (university, government, private sector) 
• Food biotechnology