Concurrent Bachelor of Science in Food Science BSc FSc and Bachelor of Science Nutritional Sciences BSc Nutr Sc Food Science Nutritional Science Major

3 Years On Campus Dual-bachelors Program

McGill University

Program Overview

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.

Program Key Stats

$21367 (Annual cost)



46 %

Eligibility Criteria


1400
6.5
94

Additional Information & Requirements

Career Options

  • Food technologist
  • Nutritional therapist
  • Product/process development scientist
  • Quality manager
  • Regulatory affairs officer

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