FDSC 538 Food Science in Perspective

3 credits · Food Science&Agr.Chemistry · Faculty of Agric Environ Sci · Not scheduled for 2026–2027

Food industry, food properties, nutritive aspects, quality factors, and key preservation processes, with self-study linking these elements directly to specific commodities and product groups, their characteristics, chemistry and distinct manufacturing processes.

Restrictions

Not open to students with an undergraduate degree in Food Science or currently majoring in Food Science. Open to U3 students and above.

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Source: McGill Course Catalogue. myDegree is an independent student project, not affiliated with McGill University.