Engineering
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.
Faculty: Faculty of Agricultural and Environmental Sciences | Department: Food Science and Agricultural Chemistry | Location: Montreal, Quebec, Canada
122-credit programme. Programme structure: required courses (80 credits); complementary courses (30 credits); elective courses (12 credits).
Engineering
McGill University, Canada
Engineering
McGill University, Canada
Engineering
McGill University, Canada
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