Undergraduate Programs Calendar
2006-07
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Undergraduate Programs Calendar |
12.6 Academic Programs
12.6.1 Department of Agricultural Economics
Macdonald Stewart Building - Room MS-3040
Telephone: (514) 398-7820
Fax: (514) 398-8130
Website: www.agrenv.mcgill.ca/agreconChair
John C. Henning
Assistant Professor
Anwar Naseem
Associate Professors
Laurence Baker, John C. Henning, Paul Thomassin
AGRICULTURAL ECONOMICS MAJOR
Increasingly complex economic problems facing the agriculture and food system and our natural environment have intensified the need for specialized knowledge and training in the field of agricultural economics. The curriculum is designed to provide students with the knowledge, analytical and decision-making skills required in a career in agribusiness, resource management, international development, and research. The selection of courses from the agribusiness, agricultural system or natural resource economics options permits a degree of specialization along those lines, in conjunction with the core courses listed below.
Graduates are eligible to apply for membership in the Ordre des agronomes du Québec (OAQ) if they fulfill the agronomic course requirements (consult the academic adviser).
Core Required Courses:
39 credits
Core Complementary Courses:
12 credits
AGRIBUSINESS OPTION
Whether one has interests in agricultural supply, production, marketing, finance, food processing or retailing, professional management skills are the key to success. The agribusiness option prepares students for managerial responsibility by drawing on the resources of both the Desautels Faculty of Management and the Faculty of Agricultural and Environmental Sciences. This special partnership provides students with not only a first-class business training but also a specialization in the field of agriculture.
Core Required and Complementary Courses:
51 credits
Option Required and Complementary Courses:
21 credits
Electives:
To meet the minimum credit requirement for the degree.
CREDITS
Option Required Courses:
12
AGEC 331
Farm Business Management
3
AGEC 350
Agricultural Finance
3
AGEC 450
Agriculture Business Management
3
AGEC 453
Venture Capital Opportunities
3
AGRICULTURAL SYSTEMS OPTION
The smooth functioning of the agriculture and food system requires good market analysis and appropriate policy and program development and management in the public sector. Agricultural economists are called upon to perform these tasks, utilizing their knowledge of the economic forces that affect the industry and the methods of analysis to predict the outcome of the numerous changes that occur. The agricultural systems orientation is intended to provide students with a broad understanding of the many dimensions of agriculture and food systems, including economic development, international agriculture, and food and agricultural policy.
Core Required and Complementary Courses:
51 credits
Option Required and Complementary Courses:
21 credits
Electives:
To meet the minimum credit requirement for the degree
CREDITS
Option Required Courses:
12
AGEC 331
Farm Business Management
3
AGEC 350
Agricultural Finance
3
AGEC 450
Agriculture Business Management
3
AGRI 340
Principles of Ecological Agriculture
3
NATURAL RESOURCE ECONOMICS OPTION
This option integrates biological sciences and environmental decision making with the economics of natural resource use and development. The natural resource economics option is intended to prepare students for careers in the management of natural resources and the analysis of natural resource problems and policies.
Core Required and Complementary Courses:
51 credits
Option Required and Complementary Courses:
32 credits
Electives:
To meet the minimum credit requirement for the degree
.
MINOR IN AGRICULTURAL ECONOMICS
A Minor in Agricultural Economics will complement a student's education in four ways. First, as a social science, Economics will provide an alternative perspective for students in the Faculty. Second, the Minor will provide an excellent foundation of the workings of the economy at large. Third, it will aid students to understand the business environment surrounding the agri-food industry. Finally, it will challenge students to analyze the interaction between the agricultural economy and the natural resource base.
General Regulations:
To obtain a Minor in Agricultural Economics, students must:
a) Ensure that their academic record at the University includes a C grade or higher in the courses specified in the course requirements below.
b) Complete a minimum total of 24 credits from the courses given below, of which not more than 6 credits may be counted for both Major and Minor programs. This restriction does not apply to elective courses in the Major program.
Required Courses:
12 credits
Complementary Courses:
12 credits
CREDITS
Required Courses
12
AGEC 200
Principles of Microeconomics
3
AGEC 201
Principles of Macroeconomics
3
AGEC 230
Agricultural and Food Marketing
3
AGEC 231
Economic Systems of Agriculture
3
MINOR IN ENTREPRENEURSHIP
Academic Adviser: Robert Oxley
The Minor is concerned with the genesis and development of entrepreneurial activities. It deals with marketing, finance, organization, and policy in the development and expansion of small businesses in the agri-food and environment sectors. This 24-credit Minor will be of interest to students who wish to develop the skills and perspectives necessary to be successful in an entrepreneurial environment, whether it be self-employed in a start-up business or within an established corporation that employs entrepreneurial management strategies.
Students are advised, during the U1 year, to consult their Major Program adviser and the academic adviser of the Minor. At the time of registration for the U2 year, students must declare their intent to obtain the Minor. With the agreement of their Major Program adviser they must submit their program of courses already taken, and to be taken, to the academic adviser of the Minor. The academic adviser of the Minor will then certify which courses the student will apply toward the Minor and confirm that the student's program conforms with the requirements of the Minor.
General Regulations
To obtain a Minor in Entrepreneurship, students must:
a) Ensure that their academic record at the University includes a C grade or higher in the courses as specified in the course requirements listed below.
b) Complete the 24 credits listed below, of which not more than 6 credits may be counted for both the Major and the Minor programs.
Required Courses
(24 credits)
CERTIFICATE IN ENTREPRENEURSHIP
Academic Adviser: Robert Oxley
This 30-credit Certificate Program is very similar to the Minor Program and is concerned with the genesis and development of entrepreneurial activities. It deals with marketing, finance, organization, and policy in the development and expansion of small businesses in the agri-food and environment sectors. The Certificate will be of interest to students who already hold a bachelor's degree and wish to develop the skills and perspectives necessary to be successful in an entrepreneurial environment, whether it be self-employed in a start-up business or within an established corporation that employs entrepreneurial management strategies.
Students holding a B.Sc. in agriculture or a related area are eligible to register for this program provided that they are otherwise acceptable for admission to the Faculty. Students who have completed the Minor in Entrepreneurship are not permitted to
register for this program.General Regulations
To obtain a Certificate in Entrepreneurship, students must complete a minimum of 30 credits from the courses as given below.
Required Courses:
27 credits
Complementary Course:
3 credits
Complementary Course:
3
one of the following courses:
ENVR 201
(3)
Society and Environment
ENVR 203
(3)
Knowledge, Ethics and Environment
RELG 270
(3)
Religious Ethics and the Environment
12.6.2 Department of Animal Science
Macdonald Stewart Building - Room MS1-084
Telephone: (514) 398-7794
Fax: (514) 398-7964
E-mail: animal.science@mcgill.ca
Website: www.mcgill.ca/animalChair
Xin Zhao
Emeritus Professor
John E. Moxley, Roger B. Buckland
Professors
Kwet Fane Ng Kwai Hang, Flannan Hayes, Urs Kuhnlein, Xin Zhao (William Dawson Scholar)
Associate Professors
Roger I. Cue, Humberto G. Monardes, Arif Mustafa (William Dawson Scholar), Leroy E. Phillip, Kevin Wade, David Zadworny
Assistant Professors
Vilceu Bordignon, Sarah Kimmins, Ciro Ruiz-Feria
Associate Member
Ri-Cheng Chian
Adjunct Professors
Hernan Baldassare, Pierre Lacasse, Daniel Lefebvre, Bruce Murphy
The Department of Animal Science offers Majors in Animal Science and Animal Biology.
ANIMAL SCIENCE MAJOR
Academic Advisers: D. Zadworny (U1), V Bordigon (U2), K. M. Wade (U3)
The curriculum in Animal Science involves intensive training in both the basic and applied biological sciences as related to domestic animals and qualifies the graduate for membership in the Ordre des agronomes du Québec and other professional organizations. Graduates generally enter agricultural industries, mainly sales and marketing, government service (Provincial or Federal), extension, teaching or postgraduate studies. Some students go on to study veterinary medicine.
Required Courses:
63 credits
Complementary Courses:
6 credits
Electives:
21 credits to meet the minimum credit requirement for the degree
Complementary Courses:
6
One Ethics course:
3
ENVR 203
(3)
Knowledge, Ethics and Environment
or RELG 270
(3)
Religious Ethics and the Environment
One additional Economics course
3
ANIMAL BIOLOGY MAJOR
Academic Adviser: H. Monardes
The Animal Biology Major is directed towards students who wish to further their studies in the basic biology of the larger mammals and birds. Successful completion of the program will enable students to qualify in applying to most professional schools in North America, to postgraduate schools in a variety of biological-oriented programs, and to work in most laboratory settings. The program is not intended for students wishing to become professional agrologists.
Required Courses:
34 credits
Complementary Courses:
24 credits, minimum
Electives:
To meet the minimum credit requirement for the degree
.
12.6.3 Department of Bioresource Engineering
Macdonald Stewart Building - Room MS1-027
Telephone: (514) 398-7773
Fax: (514) 398-8387
E-mail: robert.kok@mcgill.ca
Website: www.mcgill.ca/agrengChair
Robert Kok
Emeritus Professor
Robert S. Broughton
Professors
Suzelle Barrington, Robert Kok, Chandra Madramootoo (James McGill Professor), Edward McKyes, Shiv O. Prasher (James McGill Professor), G.S. Vijaya Raghavan (James McGill Professor)
Associate Professors
Robert B. Bonnell (Brace Centre for Water Resources Management), Michael O. Nqadi (William Dawson Scholar), John D.J. Sheppard
Assistant Professor
Ning Wang
BIORESOURCE ENGINEERING MAJOR
The Department of Bioresource Engineering collaborates with other departments and the Faculty of Engineering in providing courses of instruction for a curriculum in Bioresource Engineering. Graduates qualify to apply for registration as professional engineers in any province of Canada.
There are four streams offered within the Bioresource Engineering Major. Via the appropriate choice of elective course sets, a particular area of study may be emphasized.
In the Bio-Environmental Engineering stream students learn about soil and water quality management and conservation, geomatics, hydrology and water resources, organic waste treatment, use of GIS for biosystem operation, engineering for land development, climate control in buildings, ecosystem remediation, and many other, related topics.
Students who follow the Soil and Water stream learn about hydrology, irrigation and drainage, soil and water management, environmental quality control and remediation, structural design, machinery design, artificial intelligence, GIS, and remote sensing.
In the Food and Bioprocessing stream students are taught about the engineering of foods and food process, physical properties of biological materials, post-harvesting technology, fermentation and bio-processing, the management of organic wastes, biotechnology, the design of machinery for bioprocessing, etc.
Students who specialize in the Agricultural Engineering stream will learn about machine design, machinery, robotics, structural design, environmental quality control, waste management, artificial intelligence, GIS, remote sensing, complex system simulation, and much more.
All required and complementary courses must be passed with a minimum grade of C. One term is spent taking courses from the Faculty of Engineering on the McGill downtown campus.
Students also have the opportunity to pursue a Minor. Several possibilities are: Agricultural Production, Environment, Ecological Agriculture, Biotechnology, Computer Science, Construction Engineering and Management, Entrepreneurship, and Environmental Engineering. Details of some of these Minors can be found in the Faculty of Engineering "Minor Programs", section 7.6. To complete a Minor, it is necessary to spend at least one extra term beyond the normal requirements of the B.Eng.(Bioresource) program.
[Revised, Fall 2006: section begins.]Required Courses:
53 credits
Complementary Courses:
60 credits
Environmental Engineering Minor
The Minor program consists of 27 credits in courses that are environment related. By means of a judicious choice of complementary and elective courses, Bioresource Engineering students may obtain this Minor with a minimum of 12 additional credits.
The "Environmental Engineering Minor", section 7.6.8, is administered by the Faculty of Engineering, Department of Civil Engineering and Applied Mechanics.Courses available in the Faculty of Agricultural and Environmental Sciences
(partial listing)
BREE 322
Organic Waste Management
BREE 416
Engineering for Land Development
BREE 518
Bio-Treatment of Wastes
MICR 331
Microbial Ecology
WILD 333
Physical and Biological Aspects of Pollution
:
Barbados Field Study Semester
This program takes place at Bellairs Research Institute in Barbados; it has a full 15-credit program offered each Fall semester. For more information, see section 14.2.2 "Barbados Field Study Semester".
12.6.4 School of Dietetics and Human Nutrition
Macdonald Stewart Building - Room MS2-039
Telephone: (514) 398-7840
Fax: (514) 398-7739
E-mail: nutrition.dietetics@mcgill.ca
Website: www.mcgill.ca/dieteticsDirector
Kristine G. Koski
Emeritus Professor
Helen R. Neilson
Professors
Timothy A. Johns, Harriet V. Kuhnlein
Associate Professors
Grace Egeland (Canada Research Chair), Katherine Gray-Donald, Kristine G. Koski, Stan Kubow, Louise Thibault, Hope Weiler (Canada Research Chair), Linda Wykes (William Dawson Scholar)
Lecturers
Peter Bender (PT), Judy Campbell-Gordon, Lynda Fraser (PT), Linda Jacobs Starkey, Mélanie Journoud, Maureen Rose, Joane Routhier, Sandy Phillips, Hugues Plourde, Heidi Ritter
Adjunct Professors
Mary l'Abbé, Laurie Chan (NSERC Northern Research Chair), Kevin A. Cockell, Jeffrey S. Cohn, Edward Farnworth, Peter J.H. Jones
Cross-Appointed Staff
Food Science and Agricultural Chemistry: Selim Kermasha
Medicine: Louis Beaumier, Franco Carli, Réjeanne Gougeon, L. John Hoffer, Errol Marliss, Thomas Schricker, Jean-François Yale
Parasitology: Marilyn E. Scott
Psychiatry: Simon Young
MUHC: Sonya Page
Health and well-being of individuals in relation to food choices and physiological status prevails as the unifying theme of the programs in the School of Dietetics and Human Nutrition. The availability of food, normal metabolism and clinical nutrition, community nutrition at the local and international level, the evaluation of nutritional products and their use in nutrition, and the communication of information about food and health form the core of academic programs.
Dietetics Major
Academic Advising Coordinator: Linda Jacobs Starkey,
Ph.D., RD, FDC
Graduates are qualified for challenging professional and leadership positions related to food and health, as dietitians, nutritionists and food administrators. The designations "Dietitian" and "Nutritionist" are indicators of reserved titles and reserved acts in the province of Quebec. As clinical nutritionists, dietitians may work in health-care settings and food service centres, nutrition counselling centres, clinics and private practice. As community nutritionists, dietitians are involved in nutrition education programs through school boards, sports centres and local and international health agencies. The dietitian in the food service sector participates in all aspects of management to assure quality food products. Postgraduate programs are available to qualified graduates. The duration of the program is three and one-half years.
Successful graduates are qualified for membership in Dietitians of Canada and the Ordre professionnelle de diététistes du Québec. Forty weeks of supervised professional experience in clinical and community nutrition and food service systems management are included.
(Currently under revision).
Required Courses:
100 credits
Note: The School firmly applies prerequisite requirements for registration in all required courses in the Dietetics Major.All required and complementary courses must be passed with a minimum grade of C.
Complementary Courses:
6 credits
Electives:
9 credits to meet the minimum credit requirements for the degree.
Two Complementary Courses are to be selected from the
following, as specified:
Elective Courses:
The following courses most often fit the timetable; elective choice is not limited to these courses.
* Successful completion of all component parts of each level of Stage (Professional Practice) in Dietetics courses is a prerequisite for the next level and must be passed with a minimum grade of C. Undergraduate registration is restricted to students in the Dietetics Major, CGPA greater than or equal to 2.50. Visiting students must contact the Academic Advising Coordinator (Dietetics) regarding course registration eligibility.
Students are reminded that ethical conduct on Professional Practice (Stage) rotations is required. The Faculty reserves the right to require the withdrawal of any student at any time if it (Faculty) feels the student has displayed unprofessional conduct or demonstrates incompetence.
A compulsory immunization program exists at McGill which is required for Dietetics students to practice. Students should complete their immunization before arriving at Macdonald Campus; medical/health documentation must be received prior to commencement of Stage.
Nutrition Major
Academic Advising Coordinator: Kristine G. Koski,
Ph.D., RD (USA)
This Major covers the many aspects of human nutrition and food and gives first, an education in the scientific fundamentals of these disciplines and second, an opportunity to focus in (a) nutritional biochemistry and metabolism, (b) global nutrition issues, (c) food function, product development and safety and/or (d) sports nutrition. Graduates are qualified for careers in pharmaceutical and/or food industries or government laboratories, the health science communications field, sports clinics and national or international food support programs. Graduates often continue on to further studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition. Aside from working as university teachers and researchers, postgraduates may be employed by government and health protection agencies, in world development programs or in the food sector.
(Currently under revision).
[Revised, Fall 2006: section begins.]Required Courses:
55 credits
All required courses must be passed with a minimum grade of C.Complementary Courses:
15/16 credits
Electives:
17/18 credits 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.
[Revised, Fall 2006: section ends.]Minor in Human Nutrition
Academic Adviser: Linda Wykes, Ph.D.
The Minor in Human Nutrition is intended to complement a student's primary field of study by providing a focused introduction to the metabolic aspects of human nutrition. It is particularly accessible to students in Biochemistry, Biology, Physiology, Anatomy and Cell Biology, Microbiology and Immunology, Animal Science or Food Science programs. The completion of 24 credits is required, of which at least 18 must not overlap with the primary program. All courses must be taken in the appropriate sequence and passed with a minimum grade of C. Students may declare their intent to follow the Minor program at the beginning of their U2 year. They must then consult with the Academic Adviser for the Human Nutrition Minor in the School of Dietetics and Human Nutrition to obtain approval for their course selection. Since some courses may not be offered every year and many have prerequisites, students are cautioned to plan their program in advance.
The Minor program does not carry professional recognition; therefore, it is not suitable for students wishing to become nutritionists or dietitians. However, successful completion may enable students to qualify for many postgraduate nutrition programs.
Required Courses:
6 credits
Complementary Courses:
18 or 19 credits
CREDITS
Required Courses:
6
NUTR 337
Nutrition Through Life
3
NUTR 450
Research Methods: Human Nutrition
3
Complementary Courses:
18 or 19
Notes:
1. Most courses listed at the 300 level and higher have prerequisites. Although instructors may waive prerequisite(s) in some cases, students are urged to prepare their program of study well before their final year.
2. Some courses may not be offered every year. For information on available courses, consult Class Schedule at www.mcgill.ca/minerva; complete listings can be found in the Courses section of this Calendar.
12.6.5 Department of Food Science and Agricultural Chemistry
Macdonald Stewart Building - Room MS1-034
Telephone: (514) 398-7898
Fax: (514) 398-7977
E-mail: foodscience@mcgill.ca
Website: www.mcgill.ca/foodscienceChair
Selim Kermasha
Professors
Inteaz Alli, William D. Marshall, Hosahalli S. Ramaswamy, James P. Smith, Frederik R. van de Voort
Associate Professors
Ashraf A. Ismail, Selim Kermasha, Benjamin K. Simpson, Varoujan Yaylayan
Adjunct Professors
John W. Austin, Raymond Dupuis, Byong H. Lee, Yasuo Konishi, Michèle Marcotte, André Morin, J.R. Jocelyn Paré
Food Science Major
This program is intended for those students interested in the multidisciplinary field of food science. The courses are integrated to acquaint the student with food processing, food chemistry, quality assurance, analytical procedures, food products, standards and regulations. The program prepares graduates for employment as scientists in industry or government, in regulatory, research, quality assurance, or product development capacities.
Graduates have the academic qualifications for membership in the Canadian Institute of Food Science and Technology. Graduates can also qualify for recognition by the Institute of Food Technologists (IFT) and the Ordre des chimistes du Québec (OCQ) by selection of an appropriate option.
All options are completed to 90 credits with free elective courses.
Required Courses:
54 or 81 credits
Electives:
selected in consultation with Academic Adviser, to meet the minimum 90-credit requirement for the degree. A portion of these credits should be in the humanities/social sciences.
CERTIFICATE IN Food Science
Academic Adviser: Varoujan Yaylayan
This 30 credit program will appeal to mature students who have a first degree in a science-related discipline. Students must complete the Introduction to Food Science, Food Microbiology and Quality Assurance courses, at least three food chemistry/analysis courses, two processing/engineering courses, and at least one course in communication skills, ethics or business skills. Entry to this program is permitted only in September.
Required Courses:
9 credits
Complementary Courses:
21 credits
CREDITS
Required Courses:
9
FDSC 200
Introduction to Food Science
3
FDSC 425
Principles of Quality Assurance
3
FDSC 442
Food Microbiology
3
.
12.6.6 Department of Natural Resource Sciences
Macdonald Stewart Building - Room MS3-040
Telephone: (514) 398-7890
Fax: (514) 398-7990
E-mail: info@nrs.mcgill.ca
Website: www.mcgill.ca/nrsChair
Benoît Côté
Emeritus Professors
A. Clark Blackwood, Roger Knowles, Angus F. Mackenzie, Robert A. MacLeod, Peter H. Schuepp, Robin K. Stewart
Professors
David M. Bird, Peter Brown (joint appoint. with Geography and McGill School of Environment), James W. Fyles (Tomlinson-Fowler Professor of Forest Ecology), William H. Hendershot
Associate Professors
Benoît Côté, Mark A. Curtis, Brian T. Driscoll, Gary B. Dunphy, David J. Lewis, Guy R. Mehuys, Donald F. Niven, Manfred E. Rau, Rodger D. Titman, Terry A. Wheeler, Lyle Whyte
Assistant Professors
Elena Bennett, Christopher Buddle, Murray Humphries, Ian Strachan, Joann Whalen
Curators
Stephanie Boucher, Christina Idziak
Associate Members
Laurie Chan (School of Dietetics and Human Nutrition), David Green (Redpath Museum), William D. Marshall (Dept. of Food Science and Agricultural Chemistry), Donald L. Smith (Dept. of Plant Science)
Adjunct Professors
Robert Anderson, Frederick S. Archibald, Suzanne Beauchemin, Dominique Berteaux, Guy Boivin, Jeffrey Cumming, Charles W. Greer, Thomas Herman, Carlos Miguez, Peter Outridge, Elizabeth Pattey, Husain Sadar, Jean-Pierre Savard, Anton Scheuhammer, Dongwon Shin, Geoffrey Sunahara, Charles Vincent
Applied Zoology Major
Academic Advisers: Professor T. A. Wheeler (U2),
C. Buddle (U1, U3)The great diversity of animals form the focus of this Major, from the invertebrates, with their many beneficial and pest insects, to vertebrates, including fish and wildlife. The interaction of animals with each other and with human populations is stressed. By careful course selection students may emphasize life in soils or water, entomology, physiology, parasitology or vertebrate biology and ecology. Career opportunities exist in both the public and private sectors in research, program development and implementation, pest control, wildlife management, etc.
Required Courses:
27 credits
Complementary Courses:
36 credits
Electives:
To meet the minimum credit requirement for the degree.
1 Downtown Campus
Macdonald Summer Field COURSE:
One course is available during Summer Session that provides
students the opportunity to participate in supervised field research concerning soil, flora and fauna not easily studied at other times of the year, and to apply knowledge from the classroom to environmental issues in the field.
Environmental Biology Major
Academic Advisers: Professors M.E. Rau (U2),
I. Strachan (U1, U3)This program provides scientists with basic knowledge in Biology and strong emphasis in Ecology. As ecologists they will be equipped to investigate the scientific aspects of the relationships between organisms and their environment.
Required Courses:
27 credits
Complementary Courses:
30 credits
Electives:
To meet the minimum credit requirement for the degree.
With the permission of the Academic Adviser and the Committee on Academic Standing, ecological or environmental courses offered on the Downtown Campus may be substituted for those appearing in the above list of Complementary Courses.
Microbiology Major
Academic Advisers: Professors L. Whyte (U1), B. Driscoll (U2),
D. Niven (U3)Students receive training in fundamental principles and applied aspects of Microbiology, choosing one of the three options: Biotechnology, Ecology or Environment. Successful graduates are competent to work in university, government and industrial research laboratories and in the pharmaceutical, fermentation and food industries.
Required Courses:
51 credits
Complementary Courses:
12 credits, chosen from one option (Biotechnology or Ecology or Environment)
Electives:
To meet the minimum credit requirement for the degree.
Biotechnology
Resource Conservation Major
Academic Adviser: Professor B. Côté
The Major prepares students to deal with problems in integrated resource management and environmental protection with the objective of making optimal use of natural resources under any given set of economic, social and ecological conditions. Students follow a series of required courses and select complementary courses on physical, biological, soil and aquatic resources from approved lists on each of these themes.
Required Courses:
26 credits
Complementary Courses:
33 credits
Electives:
To meet the minimum credit requirement for the degree
[Revised, Fall 2006: section begins].
1 Downtown Campus
Note:
Other courses on the Downtown Campus may be equivalent to some required courses; consult the Academic Adviser. Course substitutions must be approved by the Committee on Academic Standing.
Wildlife Biology Major
Academic Advisers: Professors D. Bird (U1), M. Humphries (U2),
R. Titman (U3)This program emphasizes understanding the ecology of vertebrate animals, their biological and physical environment and the interactions that are important in the management of ecological communities and wildlife species. Employment opportunities exist in resource planning, nature interpretation, wildlife management and environmental impact assessment. By careful course selection students may meet requirements for certification by the Wildlife Society.
Required Courses:
37 credits
Complementary Courses:
27 credits
Electives:
To meet the minimum credit requirement for the degree
12.6.7 Department of Plant Science
Raymond Building - Room R2-019
Telephone: (514) 398-7851
Fax: (514) 398-7897
E-mail: plant.science@mcgill.ca
Website: www.mcgill.ca/plantChair
Donald L. Smith
Emeritus Professors
Ralph H. Estey, William F. Grant, Howard A. Steppler
Professors
Deborah J. Buszard, Pierre Dutilleul, Donald L. Smith, Alan K. Watson
Associate Professors
Danielle J. Donnelly, Marc Fortin, Suha J.-Hare, Ajjamada C. Kushalappa, Katrine A. Stewart, Marcia J. Waterway
Assistant Professors
Jacqueline C. Bede, Sylvie de Blois,
Anwar Naseem, Philippe Seguin, Martina V. StromvikFaculty Lecturers
Caroline Begg, Serge Lussier, Katherine McClintock, David Wees
Associate Member
Timothy A. Johns (School of Dietetics and Human Nutrition)
Adjunct Professors
Todd Capson, Sylvie Jenni, Jean-François Laliberté
The Department of Plant Science offers Majors in Botanical Science and Plant Science, and participates in administering Majors in Agricultural Sciences and the Environmetrics and Food Production and Environment Domains of the McGill School of Environment.
Botanical Science Major
Academic Adviser: Professor M. J. Waterway
E-mail: marcia.waterway@mcgill.ca
The Botanical Science Major offers two options for those interested in working with plants, one emphasizing the ecology of plants and their environment and the other emphasizing the physiology and molecular biology of plants. The Ecology Option emphasizes ecology, conservation, and environmental sciences. The Molecular Option emphasizes molecular genetics, plant improvement, and biotechnology. These two options form botanists prepared for exciting careers in the knowledge economy.
Graduates find employment within private industry, government services, consulting, teaching, or go on to do postgraduate research. These programs can be completed entirely on the Macdonald Campus or one term can be spent taking courses on the Downtown Campus during the final year.
Required Courses:
42 credits
Complementary Courses:
18 credits, selected from an approved list in consultation with the Academic Adviser; taken in either the Ecology or the Molecular Option.
Electives:
To meet the minimum credit requirement for the degree.
Note:
Courses marked with an asterisk (*) are offered on the downtown campus.
.
General Complementary Courses:
Plant Science Major
Academic Adviser: Professor J. Bede
E-mail: jacqueline.bede@mcgill.caThe Plant Science Major offers intensive training in agricultural plant science. Comprehensive studies are offered in all aspects of biology and production practices related to important crop plant species. Studies include laboratory, greenhouse, and field exposure relating to agronomic, horticultural, or field crop development, production and management.
Graduates are eligible to apply for membership in the Ordre des agronomes du Québec (OAQ) and the Agricultural Institute of Canada (AIC). Graduates rapidly find employment in agricultural industries, government services, extension, consulting, teaching, or go on to do postgraduate research.
Required Courses:
49 credits
Complementary Courses:
18 credits
Electives:
To meet the minimum credit requirement for the degree.
Minor in Agricultural Production
Academic Adviser: Professor K. A. Stewart
E-mail: katrine.stewart@mcgill.caThis Minor program is designed to allow students in non-agricultural production Majors to receive credit for courses in agricultural production and to stimulate "cross-over" studies. The Minor can be associated with existing Major programs in the Faculty, but in some instances it may require more than 90 credits to meet the requirements of both the Major and the Minor.
Students are advised to consult their Major Program adviser and the Academic Adviser of the Minor in their first year. At the time of registration for their penultimate year, students must declare their intent to obtain a Minor in Agricultural Production. With the agreement of their Major Program adviser they must submit their program of courses already taken, and to be taken in their final year, to the Academic Adviser of the Agricultural Production Minor. The Academic Adviser of the Agricultural Production Minor will then certify which courses the student will apply toward the Minor and that the student's program conforms with the requirements of the Minor.
General Regulations
To obtain a Minor in Agricultural Production, students must:
a) ensure that their academic record at the University includes a C grade or higher in the courses as specified in the course requirements given below.
b) offer a minimum total of 24 credits from the courses as given below, of which not more than 6 credits may be counted for both the Major and the Minor programs. This restriction does not apply to elective courses in the Major program.
Required Courses:
12 credits
Complementary Courses:
12 credits
CREDITS
Required Courses:
12
ANSC 250
Principles of Animal Science
3
PLNT 211
Principles of Plant Science
3
PLNT 300
Cropping Systems
3
SOIL 210
Principles of Soil Science
3
Notes:
1. Most courses listed at the 300 level and higher have prerequisites. Although instructors may waive prerequisite(s) in some cases, students are urged to prepare their program of study well before their final year.
2. Not all courses are offered every year. For information on available courses, consult Class Schedule at www.mcgill.ca/minerva; complete listings can be found in the Courses section of this Calendar.
12.6.8 Interdisciplinary Studies
Ecological Agriculture Program
Telephone: (514) 398-7928
Website: www.agrenv.mcgill.ca/agrecon/ecoagrMinor in Ecological Agriculture
Academic Adviser: Professor J. Henning
This Minor program is designed to focus on the principles underlying the practice of ecological agriculture and is suitable for students wishing to farm, do extension and government work, and those intending to pursue postgraduate studies in this field.
The Minor can be associated with existing Major programs in the Faculty, but in some instances it may require more than 90 credits to meet the requirements of both the Major and the Minor.
Students are advised, during the U1 year, to consult their Major Program adviser and the academic adviser of the Minor. At the time of registration for the U2 year, students must declare their intent to obtain the Minor. With the agreement of their Major Program adviser they must submit their program of courses already taken, and to be taken, to the academic adviser of the Minor. The academic adviser of the Minor will then certify which courses the student will apply toward the Minor and confirm that the student's program conforms with the requirements of the Minor.
General Regulations
To obtain a Minor in Ecological Agriculture, students must:
a) Ensure that their academic record at the University includes a C grade or higher in the courses as specified in the course requirements given below.
b) Offer a minimum total of 24 credits from the courses as given below, of which not more than 6 credits may be counted for both the Major and the Minor programs. This restriction does not apply to elective courses in the Major program.
Required Courses:
9 credits
Complementary Courses:
15 credits
CREDITS
Required Courses:
9
AGRI 210
Agro-Ecological History
3
AGRI 340
Principles of Ecological Agriculture
3
AGRI 341
Ecological Agriculture Systems
3
Certificate in Ecological Agriculture
Academic Adviser: Professor J. Henning
This 30-credit Certificate Program is very similar to the Minor Program and is designed to focus on the principles underlying the practice of ecological agriculture. The Certificate may be of special interest to professional agrologists who wish further training, as well as formal recognition that they have completed a coherent program of courses beyond their B.Sc. studies.
Students holding a B.Sc. in agriculture or a related area are eligible to register for this program provided that they are otherwise acceptable for admission to the University. Students who have completed the Minor in Ecological Agriculture are not permitted to register for this program.
General Regulations
To obtain a Certificate in Ecological Agriculture, students must offer a minimum total of 30 credits from the courses as given below.
Required Courses:
9 credits
Complementary Courses:
21 credits
CREDITS
Required Courses:
9
AGRI 210
Agro-Ecological History
3
AGRI 340
Principles of Ecological Agriculture
3
AGRI 341
Ecological Agriculture Systems
3
Notes:
1. Most courses listed at the 300 level and higher have prerequisites. Although instructors may waive prerequisite(s) in some cases, students are urged to prepare their program of study to ensure that they have met all conditions.
2. Not all courses are offered every year. For information on available courses, consult Class Schedule at www.mcgill.ca/ minerva; complete listings can be found in the Courses section of this Calendar.
3. Students using AGRI 491D1/AGRI 491D2 towards the requirements of the Certificate/Minor are limited to an experience on farms or other enterprises that are either organic, biodynamic, or practising permaculture. The placement must be approved by the academic adviser for the Certificate/Minor.
4. SOIL 521 is an alternate year course.
Agricultural Sciences MajoRs
Academic Adviser: Katherine McClintock
Department of Plant Science
Telephone: (514) 398-7940The Agricultural Sciences Majors are designed to provide students with a broad appreciation of the scientific and applied aspects of modern agriculture and the flexibility to pursue individual interests.
During the summer months, students can gain valuable practical field experience (and obtain additional course credit) in the Agricultural Sciences Internship Major.
Both majors consist of a similar core of required courses that confer eligibility to apply for membership in the Ordre des agronomes du Québec and other provincial institutes of agrology.
Students in the Agricultural Sciences Majors can enroll in the General Option, or obtain more specialized experience by selecting the Ecological Agriculture, International Agriculture, Soil Science or Agricultural Biotechnology Options.
[Revised, Fall 2006: section begins.]AGRICULTURAL SCIENCES MAJOR - GENERAL OPTION
(90 credits)
Required Courses:
49 credits
Complementary Courses:
22 credits
Electives:
To meet the minimum credit requirement for the degree.
Agricultural SCIENCES INTERNSHIP MAJOR - GENERAL OPTION
(96 credits)
Required Courses:
61 credits
Complementary Courses:
22 credits
Electives:
To meet the minimum credit requirement for the degree.
AGRICULTURAL SCIENCES MAJOR - AGRICULTURAL BIOTECHNOLOGY OPTION
(90 credits)
Required Courses:
58 credits
Complementary Courses:
19 credits
Electives:
To meet the minimum credit requirement for the degree.
P
AGRICULTURAL SCIENCES INTERNSHIP MAJOR - AGRICULTURAL BIOTECHNOLOGY OPTION
(96 credits)
Required Courses:
70 credits
Complementary Courses:
19 credits
Electives:
To meet the minimum credit requirement for the degree.
AGRICULTURAL SCIENCES MAJOR -
ECOLOGICAL AGRICULTURE OPTION(90 credits)
Required Courses:
58 credits
Complementary Courses:
19-22 credits
Electives:
To meet the minimum credit requirement for the degree.
AGRICULTURAL SCIENCES INTERNSHIP MAJOR - ECOLOGICAL AGRICULTURE OPTION
(96 credits)
Required Courses:
70 credits
Complementary Courses:
16 credits
Electives:
To meet the minimum credit requirement for the degree..
AGRICULTURAL SCIENCES MAJOR -
INTERNATIONAL AGRICULTURE OPTION(90 credits)
Required Courses:
55 credits
Complementary Courses:
19 credits
Electives:
To meet the minimum credit requirement for the degree.
Complementary Courses:
19
at least one of:
ANSC 323
(4)
Mammalian Physiology
PLNT 353
(4)
Plant Structure and Function
at least one production course in Agricultural Science:
AGEC 331
(3)
Farm Business Management
ANSC 450
(3)
Dairy Cattle Production
ANSC 452
(3)
Beef Cattle and Sheep Production
ANSC 454
(3)
Swine Production
ANSC 456
(3)
Poultry Production
PLNT 331
(3)
Field Crops
at least one course in Agricultural Engineering:
BREE 217
(3)
Hydrology and Water Resources
BREE 314
(3)
Agri-Food Buildings
BREE 322
(3)
Organic Waste Management
BREE 327
(3)
Bio-Environmental Engineering
Choose 9 credits from the following list, with a maximum of 3 credits at the 200-level. Courses marked with an asterisk (*) are part of either the "Barbados Field Study Semester", section 14.2.2 or the "Panama Field Study Semester", section 14.2.3, and must be taken as part of the 15-credit field study semester.
Students should be aware that participation in AGRI 305 or an International Field Semester will entail extra cost.
AGEC 333
(3)
Resource Economics
AGEC 430
(3)
Agriculture, Food and Resource Policy
AGRI 305
(3)
Barbados Agro-Ecosystems
AGRI 341
(3)
Ecological Agriculture Systems
AGRI 452*
(3)
Water Resources in Barbados
AGRI 519*
(6)
Sustainable Development Plans
AGRI 550*
(3)
Sustained Tropical Agriculture
ANTH 212
(3)
Anthropology of Development
ENVR 451*
(6)
Research in Panama
GEOG 216
(3)
Geography of the World Economy
NRSC 340
(3)
Global Perspectives on Food
NRSC 540
(3)
Socio-Cultural Issues in Water
NUTR 501
(3)
Nutrition in Developing Countries
POLI 227
(3)
Developing Areas/Introduction
SOCI 254
(3)
Development and Underdevelopment
AGRICULTURAL SCIENCES INTERNSHIP MAJOR - INTERNATIONAL AGRICULTURE OPTION
(96 credits)
Required Courses:
67 credits
Complementary Courses:
19 credits
Electives:
To meet the minimum credit requirement for the degree.
AGRICULTURAL SCIENCES MAJOR -
SOIL SCIENCE OPTION(90 credits)
Required Courses:49 credits
Complementary Courses:
28 credits
Electives:
To meet the minimum credit requirement for the degree.
CREDITS
Required Courses:
49
All of the required courses (49 credits) specified for the Agricultural Sciences Major - General Option.
AGRICULTURAL SCIENCES INTERNSHIP MAJOR -
SOIL SCIENCE OPTION(96 credits)
Required Courses:
61 credits
Complementary Courses:
28 credits
Electives:
To meet the minimum credit requirement for the degree.
12.6.9 Field Studies
African Field Study Semester
The Department of Geography, Faculty of Science, coordinates the 15-credit interdisciplinary African Field Study Semester, see section 14.2.1 "African Field Study Semester".
Barbados Field Study Semester
This program takes place at Bellairs Research Institute in Barbados, it is a full 15 credit program offered each fall semester. For more information, see section 14.2.2 "Barbados Field Study Semester".
Macdonald Summer Field Course
The Department of Natural Resource Sciences coordinates a summer field course which offers students the opportunity to participate in supervised field research not otherwise easily conducted at other times of the year. For more information, see the Department of Natural Resource Sciences, section 12.6.6 "Department of Natural Resource Sciences".
Panama Field Study Semester
The program is a joint venture between McGill University and the Smithsonian Tropical Research Institute (STRI) in Panama. For more information, see section 14.2.3 "Panama Field Study Semester". You can also visit the following website for details: www.mcgill.ca/mse -> Programs
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