McGill University

Nutritional Sciences

Program Information
School: McGill University
Faculty: Faculty of Agricultural and Environmental Sciences / School of Dietetics and Human Nutrition
Degree: Bachelor
Field of Study: Nutrition Sciences
Description: This major covers the many aspects of human nutrition and food. First, it gives an education in the scientific fundamentals of these disciplines. Second, it offers an opportunity to focus in nutritional biochemistry and metabolism; global nutrition issues; food function, product development, and safety; and/or sports nutrition. Graduates are qualified for careers in pharmaceutical and/or food industries or government laboratories, the health science communications field, sports clinics, and national or international food support programs. Graduates often continue onto further studies preparing for careers in research, medicine, and dentistry, or as specialists in nutrition. Aside from working as university teachers and researchers, post-graduates may be employed by government and health protection agencies, in world development programs, or in the food sector.
Website: Nutritional Sciences at McGill University
Length: 3 Year(s)
Cost per year:
Provincial: $2,422
National: $6,234
Scholarships: 9 scholarship(s)
Careers: 1 career(s)
Admission Requirements

These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.

  • 2 of: Grade 12 Biology
  • 3 of: Grade 12 Chemistry
  • 2 of: Grade 12 Mathematics
  • 3 of: Grade 12 Physics

Applicants must have Biology - NYA, General Biology II (OOUK, OOXU), Chemistry - NYA, NYB, Organic Chemistry I (OOUL, OOUM, OOXV), Mathematics - NYA, NYB (OOUN, OOUP), and Physics - NYA, NYB, NYC (OOUR, OOUS, OOUT).

* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.

Modified on July 3, 2013

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