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Health Sciences
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The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing, and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structure d to ensure that students receive the training that industry demands.
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Note: “you” refers to students newly admitted, readmitted or returning to McGill. |
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