Nutrition Major - Food Function and Safety (B.Sc.(Nutr.Sc.))

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

Nutrition Major - Food Function and Safety (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.

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Required Courses (63 credits)

All required courses must be passed with a minimum grade of C.

  • 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 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 525 Food Quality Assurance (3 credits) · Offered: Winter
  • LSCI 204 Genetics (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
  • NUTR 214 Food Fundamentals (4 credits) · Offered: Fall
  • NUTR 307 Metabolism and Human Nutrition (3 credits) · Offered: Fall
  • NUTR 322 Applied Sciences Communication (3 credits) · Offered: Winter
  • NUTR 337 Nutrition Through Life (3 credits) · Offered: Winter
  • NUTR 344 Clinical Nutrition 1 (4 credits) · Offered: Winter
  • NUTR 401 Emerging Issues in Nutrition (1 credits) · Offered: Fall
  • NUTR 450 Research Methods: Human Nutrition (3 credits) · Offered: Fall
  • NUTR 512 Herbs, Foods and Phytochemicals (3 credits) · Offered: Fall

Complementary Courses (12 credits)

12 credits of complementary courses are selected as follows:

Common Complementary Courses

Elective Courses (15 credits)

15 credits of electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.

6 credits selected from: (6 credits)

6 credits selected from:

  • ANSC 433 Animal Nutrition and Metabolism (3 credits) · Offered: Winter
  • ANSC 560 Biology of Lactation (3 credits) · Offered: Fall
  • FDSC 537 Nutraceutical Chemistry (3 credits) · Offered: Fall
  • FDSC 545 Advances in Food Microbiology (3 credits) · Offered: Winter
  • NUTR 501 Nutrition in the Majority World (3 credits) · Offered: Fall
  • NUTR 503 Nutrition and Exercise (3 credits) · Offered: Winter
  • NUTR 505 Public Health Nutrition (3 credits) · Offered: Fall
  • NUTR 507 Advanced Nutritional Biochemistry (3 credits) · Offered: Fall
  • NUTR 511 Nutrition and Behaviour (3 credits) · Offered: Fall
  • NUTR 537 Advanced Human Metabolism (3 credits) · Offered: Winter
  • NUTR 545 Clinical Nutrition 2 (4 credits) · Offered: Fall
  • NUTR 546 Clinical Nutrition 3 (4 credits) · Offered: Fall
  • NUTR 551 Analysis of Nutrition Data (3 credits) · Offered: Fall
  • PARA 438 Immunology (3 credits) · Offered: Fall

6 credits selected from: (6 credits)

6 credits selected from:

  • AGRI 510 Professional Practice (3 credits) · Offered: Winter
  • ANSC 350 Food-Borne Pathogens (3 credits) · Offered: Winter
  • 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 405 Food Product Development (3 credits) · Offered: Fall
  • FDSC 442 Food Microbiology (3 credits) · Offered: Fall
  • FDSC 516 Flavour Chemistry (3 credits) · Offered: Winter
  • FDSC 520 Biophysical Chemistry of Food (3 credits) · Offered: Fall
  • FDSC 537 Nutraceutical Chemistry (3 credits) · Offered: Fall
  • FDSC 540 Sensory Evaluation of Foods (3 credits) · Offered: Fall
  • NUTR 430 Directed Studies: Dietetics and Nutrition 1 (3 credits) · Offered: Summer, Fall, Winter

Related programs

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