Food Science/Nutritional Science Major (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.Sc.))

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

Food Science/Nutritional Science Major (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.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 (80 credits)

  • AEMA 310 Statistical Methods 1 (3 credits) · Offered: Fall, Winter
  • ANSC 234 Biochemistry 2 (3 credits) · Offered: Winter
  • ANSC 323 Mammalian Physiology (3 credits) · Offered: Fall
  • ANSC 424 Metabolic Endocrinology (3 credits) · Offered: Winter
  • 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 305 Food Chemistry 2 (3 credits) · Offered: Fall
  • FDSC 310 Post Harvest Fruit and Vegetable Technology (3 credits) · Offered: Fall
  • FDSC 315 Separation Techniques in Food Analysis 1 (3 credits) · Offered: Winter
  • FDSC 319 Food Commodities (3 credits) · Offered: Winter
  • FDSC 330 Food Processing (3 credits) · Offered: Winter
  • FDSC 334 Analysis of Food Toxins and Toxicants (3 credits) · Offered: Winter
  • FDSC 400 Food Packaging (3 credits) · Offered: Winter
  • FDSC 442 Food Microbiology (3 credits) · Offered: Fall
  • FDSC 497 Professional Seminar: Food (1.5 credits) · Offered: Fall, Winter
  • FDSC 525 Food Quality Assurance (3 credits) · Offered: Winter
  • 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
  • NUTR 214 Food Fundamentals (4 credits) · Offered: Fall
  • NUTR 307 Metabolism and Human Nutrition (3 credits) · Offered: Fall
  • NUTR 337 Nutrition Through Life (3 credits) · Offered: Winter
  • NUTR 344 Clinical Nutrition 1 (4 credits) · Offered: Winter
  • NUTR 497 Professional Seminar: Nutrition (1.5 credits) · Offered: Fall
  • NUTR 512 Herbs, Foods and Phytochemicals (3 credits) · Offered: Fall

Complementary Courses (30 credits)

Complementary courses are selected as follows:

Elective Courses (12 credits)

Electives are selected in consultation with an academic adviser. * Not all courses may be offered every year, please consult with your adviser when planning your program.

At least 9 credits selected from: (9–30 credits)

At least 9 credits selected from:

  • AGEC 200 Principles of Microeconomics (3 credits) · Offered: Fall
  • AGEC 201 Principles of Macroeconomics (3 credits) · Offered: Winter
  • AGEC 330 Agriculture and Food Markets (3 credits) · Offered: Fall
  • AGEC 430 Agriculture, Food and Resource Policy (3 credits) · Offered: Winter
  • AGEC 442 Economics of International Agricultural Development (3 credits) · Offered: Winter
  • AGEC 450 Agribusiness Management (3 credits) · Offered: Winter
  • NUTR 342 Applied Human Resources (3 credits) · Offered: Fall

At least 9 credits selected from: (9–30 credits)

At least 9 credits selected from:

  • ANSC 551 Carbohydrate and Lipid Metabolism (3 credits) · Offered: Winter
  • ANSC 552 Protein Metabolism and Nutrition (3 credits) · Offered: Fall
  • ENVR 203 Knowledge, Ethics and Environment (3 credits) · Offered: Fall, Winter
  • FDSC 516 Flavour Chemistry (3 credits) · Offered: Winter
  • FDSC 536 Food Traceability (3 credits) · Offered: Winter
  • FDSC 537 Nutraceutical Chemistry (3 credits) · Offered: Fall
  • NUTR 322 Applied Sciences Communication (3 credits) · Offered: Winter
  • NUTR 341 Global Food Security (3 credits) · Offered: Fall
  • NUTR 503 Nutrition and Exercise (3 credits) · Offered: Winter

12 credits selected from: (12 credits)

12 credits selected from:

  • FDSC 480 Food Industry Internship (12 credits) · Offered: Summer, Fall, Winter
  • NUTR 480 Nutrition Industry Internship (12 credits) · Offered: Summer, Fall, Winter

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