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

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

Food Science - Food Science Option Honours (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.

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Required Courses (51 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
  • 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 Science Option (21 credits)

  • 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 516 Flavour Chemistry (3 credits) · Offered: Winter
  • FDSC 540 Sensory Evaluation of Foods (3 credits) · Offered: Fall

Honours Courses

Students choose either Plan A or Plan B.

Honours Plan A

Two 6-credit Honours research courses in the subject area of the student's major, chosen in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.

  • FAES 401 Honours Research Project 1 (6 credits) · Offered: Fall, Winter
  • FAES 402 Honours Research Project 2 (6 credits) · Offered: Fall, Winter

Honours Plan B

A minimum of two 3-credit Honours courses and 6 credits in 400- or 500-level courses, from the Faculty of Agricultural and Environmental Sciences, selected in consultation with the Program Director of the student's major. The topic of the Honours research project must be on a topic related to their major and selected in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.

  • FAES 405 Honours Project 1 (3 credits) · Offered: Fall, Winter
  • FAES 406 Honours Project 2 (3 credits) · Offered: Fall, Winter

Elective Courses (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.

Related programs

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