McGill University - Graduate and Postdoctoral Studies

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Food Science and Agricultural Chemistry (M.Sc. Non-Thesis)

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Program Information

School:McGill University - Graduate and Postdoctoral Studies
Faculty:Faculty of Agricultural and Environmental Sciences
Field of Study:Chemistry, Other
Food Science
Description:The program offers advanced food science courses in a broad range of areas. It is suitable for students with an undergraduate degree in food science or a closely related discipline. Students must complete a total of 45 credits including ten graduate-level courses, the graduate seminar, and the research project. The program may be completed in three to four academic terms (12 to 16 months). Entry is possible from other disciplines; however, students may be required to complete selected undergraduate courses as determined by the Department at the time of admission in order to orient themselves to food science. Subsequent career paths include work within the food industry and government agencies.

URL:Food Science and Agricultural Chemistry (M.Sc. Non-Thesis) at McGill University - Graduate and Postdoctoral Studies
Course Based:Yes
Length:2 Year(s)
Cost per year:*
Provincial: $4,151
National: $9,163

Cost per year represents typical annual fees based on 30 credits taken during Fall and Winter terms.

Admission Requirements

Additional Admission Requirements:
  • Letter(s) of Reference
Applicants to the M.Sc. programs must be graduates of a university of recognized reputation and hold a B.Sc. in Food Science or a related discipline such as Chemistry, Biochemistry, or Microbiology with a minimum cumulative grade point average (CGPA) of 3.0/4.0 (second class–upper division) and 3.2/4.0 during the last two years of full-time university study.

* 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 October 21, 2017