Friday, December 5, 2025 at 2:00 PM until 3:00 PMEastern Standard Time UTC -05:00
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Join us for this one-hour virtual session to learn more about the unique features of our graduate programs in Food Science! The demand for food in the world is increasing exponentially while climate change is impacting our ability to grow food. McGill’s Department of Food Science and Agricultural Chemistry seeks innovative solutions to these challenges by finding new sources of food proteins, linking food with human health, and reducing waste in food production. Food science is the multi-disciplinary study of food involving physical and life sciences, and engineering. McGill’s internationally renowned graduate programs in food science have produced some of Canada’s foremost food scientists. If you are interested in: • Flavours and food product development • Food processing; engineering & packaging; • Food chemistry & biochemistry • Food microbiology & safety • Food biotechnologies • Sustainable agri-food systems Then our programs could be for you! We offer traditional thesis-based research programs (MSc, PhD) as well as non-thesis master’s programs with concentrations in: • Food Science • Food Safety McGill University, including its Macdonald Campus, is known throughout Canada and around the world for conducting pioneering and innovative research. At Macdonald, more than one-quarter of our students are graduate students, making the campus a hub for discussion and debate regarding issues of the environment of natural and human-influenced ecosystems, biosciences and bioproducts for the benefit of society, food, food safety, nutrition and health. Graduate programs are offered by all the academic units on the Macdonald Campus. Simply fill out the form below to register.
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