Health Sciences 2014–2015 University Calendar

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)

Academic Adviser:

	Professor Selim Kermasha
	Macdonald-Stewart Building, Room MS3-016
	Telephone: 514-398-7922

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.

Required Courses (79 credits)

AEMA 310	(3)	Statistical Methods 1
ANSC 234	(3)	Biochemistry 2
ANSC 323	(3)	Mammalian Physiology
ANSC 424	(3)	Metabolic Endocrinology
FDSC 200	(3)	Introduction to Food Science
FDSC 213	(3)	Analytical Chemistry 1
FDSC 251	(3)	Food Chemistry 1
FDSC 300	(3)	Principles of Food Analysis 1
FDSC 305	(3)	Food Chemistry 2
FDSC 310	(3)	Post Harvest Fruit and Vegetable Technology
FDSC 315	(3)	Separation Techniques in Food Analysis 1
FDSC 319	(3)	Food Commodities
FDSC 330	(3)	Food Processing
FDSC 334	(3)	Analysis of Food Toxins and Toxicants
FDSC 400	(3)	Food Packaging
FDSC 442	(3)	Food Microbiology
FDSC 497	(1.5)	Professional Seminar: Food
FDSC 525	(3)	Food Quality Assurance
LSCI 211	(3)	Biochemistry 1
LSCI 230	(3)	Introductory Microbiology
NUTR 207	(3)	Nutrition and Health
NUTR 214	(4)	Food Fundamentals
NUTR 307	(4)	Human Nutrition
NUTR 337	(3)	Nutrition Through Life
NUTR 344	(4)	Clinical Nutrition 1
NUTR 497	(1.5)	Professional Seminar: Nutrition
NUTR 512	(3)	Herbs, Foods and Phytochemicals

Complementary Courses (30 credits)

Complementary courses are selected as follows:

At least 9 credits from the following:
AGEC 200	(3)	Principles of Microeconomics
AGEC 201	(3)	Principles of Macroeconomics
AGEC 330	(3)	Agriculture and Food Markets
AGEC 430	(3)	Agriculture, Food and Resource Policy
AGEC 442	(3)	Economics of International Agricultural Development
AGEC 450	(3)	Agriculture Business Management
At least 9 credits from the following:
AGEC 242	(3)	Management Theories and Practices
ENVR 203	(3)	Knowledge, Ethics and Environment
NRSC 340	(3)	Global Perspectives on Food
NUTR 301	(3)	Psychology
NUTR 322	(3)	Applied Sciences Communication
NUTR 446	(3)	Applied Human Resources
12 credits from the following:
FDSC 480	(12)	Industrial Stage/Food
NUTR 480	(12)	Industrial Stage/Nutrition

Elective Courses (13 credits)

Electives are selected in consultation with an academic adviser.

Changes are made after the publishing of this Calendar. Always check Class Schedule for the most up-to-date information. This includes class times, locations and instructors.

Note: “you” refers to students newly admitted, readmitted or returning to McGill.

Use the Course Search for descriptions of all courses and the term when they are offered. Search for courses using specific keywords in the free-form field. Note: not all courses listed here are offered every term or year.