Food Science - Food Chemistry Option (B.Sc.(F.Sc.))

90 credits · Faculty of Agricultural and Environmental Sciences · 2026-2027 catalogue

Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) as a checklist, with when each course runs in 2026–27. On a computer, check off the courses you have taken or plan to take to add up your credits.

Plan your whole degree in myDegree. It adds your other programs, a Foundation year, electives, prerequisite checks and a term-by-term schedule. Free, no account; your plan stays in your browser. Open myDegree

Required Courses (54 credits)

Note: If an introductory CEGEP-level Organic Chemistry course has not been completed, then FDSC 230 Organic Chemistry. must be completed as a replacement.

  • AEMA 310 Statistical Methods 1 (3 credits) · Offered: Fall, Winter
  • AGRI 510 Professional Practice (3 credits) · Offered: Winter
  • BREE 324 Elements of Food Engineering (3 credits) · Offered: Fall
  • FDSC 200 Introduction to Food Science (3 credits) · Offered: Fall
  • FDSC 213 Analytical Chemistry 1 (3 credits) · Offered: Fall
  • FDSC 251 Food Chemistry 1 (3 credits) · Offered: Winter
  • FDSC 300 Principles of Food Analysis 1 (3 credits) · Offered: Fall
  • FDSC 310 Post Harvest Fruit and Vegetable Technology (3 credits) · Offered: Fall
  • FDSC 319 Food Commodities (3 credits) · Offered: Winter
  • FDSC 330 Food Processing (3 credits) · Offered: Winter
  • FDSC 400 Food Packaging (3 credits) · Offered: Winter
  • FDSC 442 Food Microbiology (3 credits) · Offered: Fall
  • FDSC 495D1 Food Science Seminar (1.5 credits) · Offered: Fall
  • FDSC 495D2 Food Science Seminar (1.5 credits) · Offered: Winter
  • FDSC 525 Food Quality Assurance (3 credits) · Offered: Winter
  • FDSC 540 Sensory Evaluation of Foods (3 credits) · Offered: Fall
  • LSCI 211 Biochemistry 1 (3 credits) · Offered: Fall, Winter
  • LSCI 230 Introductory Microbiology (3 credits) · Offered: Winter
  • NUTR 207 Nutrition and Health (3 credits) · Offered: Fall

Additional Required Courses - Food Chemistry Option (30 credits)

Note: Graduates of this program are qualified for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ).

  • FDSC 233 Physical Chemistry (3 credits) · Offered: Winter
  • FDSC 305 Food Chemistry 2 (3 credits) · Offered: Fall
  • FDSC 315 Separation Techniques in Food Analysis 1 (3 credits) · Offered: Winter
  • FDSC 334 Analysis of Food Toxins and Toxicants (3 credits) · Offered: Winter
  • FDSC 405 Food Product Development (3 credits) · Offered: Fall
  • FDSC 490 Research Project 1 (3 credits) · Offered: Summer, Fall, Winter
  • FDSC 491 Research Project 2 (3 credits) · Offered: Summer, Fall, Winter
  • FDSC 515 Enzymology (3 credits) · Offered: Winter
  • FDSC 516 Flavour Chemistry (3 credits) · Offered: Winter
  • FDSC 520 Biophysical Chemistry of Food (3 credits) · Offered: Fall

Electives (6 credits)

Electives are selected in consultation with an academic adviser, to meet the minimum 90-credit requirement for the degree. A portion of these credits should be in the humanities/social sciences.

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