Food Science & Nutritional Science

McGill’s Food Science & Nutritional Science program is one of a kind in North America. This 4-year, dual degree programs allows you to study the complementary disciplines of food and nutritional sciences, and earn two degrees upon graduation.

Your studies in food sciences will focus on the chemistry of food, and the scientific principles of food preservation, processing and packaging. You’ll work to discover ingredients and explore how they can be incorporated into foods. The goal? To provide consumers with food that looks better, tastes better, lasts longer and, above all, is safe to eat. In your nutritional science courses, you'll learn all about the nutritional aspects of food and metabolism, and the role nutrition plays in health and disease.

This dual program teaches you to combine what you've learned in both disciplines, creating better-tasting, longer-lasting, safer food that also meets our nutritional needs. You'll have the chance to apply your knowledge to hands-on learning during a work placement (an industrial stage).

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

Career paths can include: 

• Food product research and development 
• Public health services 
• Food labeling and packaging 
• Food inspection 
• Food chemistry 
• Agri-food companies