This program at McGill University is geared toward students who have a first degree in a science-related discipline to acquire the basic knowledge in food science area to enter the food industry at entry-level jobs or food science graduate programs. 

Students must complete a core course that introduces the field of food science to those who are coming from other related disciplines. 

Students then must complete other courses selecting from a suggested list of complementary courses.

These courses cover different areas that are important for giving broad-based exposure to the students to be able to meet the demands of the food industry or pursue graduate studies. 

The courses cover areas of food chemistry/analysis, food microbiology/nutrition, quality assurance/safety, processing/engineering, communication skills and ethics.

• Academic/Official Transcripts
• Language Proficiency (If Applicable)
• Passport or Visa Documents

• An undergraduate degree in a related science program, completed within the past 5 years.
• If the degree was completed more than 5 years ago, a CV outlining any related experience in the field.
• A minimum CGPA (Cumulative Grade Point Average) of 2.5 on a 4.0 scale.