|
Health Sciences
|
|
6.4.7 Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science Nutritional Sciences (B.Sc.(Nutr.Sc.)) - Food Science/Nutritional Science Major (122 credits)
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.Refer to section 6.3.4 “Minimum Credit Requirement” in this publication for prerequisites and minimum credit requirements.
AEMA 310 ANSC 234 ANSC 323 ANSC 424 LSCI 211 LSCI 230 NUTR 207 NUTR 214 NUTR 307 NUTR 337 NUTR 344 NUTR 497 NUTR 512
Economics of International Agricultural Development
|
Note: “you” refers to students newly admitted, readmitted or returning to McGill. |
|