A concurrent Bachelor’s program that combines Food Science and Nutritional Sciences, giving you training in both the science of food and how nutrients affect human health. The degree includes a practical stage in your final year, with options in industry or nutrition-focused settings.
The Food Science and Nutritional Science program at McGill University offers a unique concurrent Bachelor’s degree, integrating the study of food science with nutritional science. This comprehensive program prepares students to understand the complexities of food and its impact on human health, providing a solid foundation in both theoretical knowledge and practical application.
Through a blend of coursework and hands-on experience, students will be equipped to tackle current challenges in food production, nutrition, and public health. The program culminates in a final-year practical stage, allowing students to gain valuable experience in professional settings.
The curriculum encompasses a diverse range of subjects related to food and nutrition, structured to provide a thorough understanding of the science behind food and its role in health. Key areas of study include:
The final-year stage provides practical training through various options, including:
Admission to the Food Science and Nutritional Science program varies based on the applicant's background. Prospective students should review McGill University’s undergraduate admission requirements for specific details. There is no known requirement for GRE or GMAT scores for this undergraduate program.
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