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McGill.CA / Food Science and Agricultural Chemistry / Graduate studies

Non-Thesis M.Sc. Program in Food Safety

This 45-credit program is offered to candidates who seek further specialization in food safety but do not wish to pursue independent research. A strong undergraduate background in microbiology and knowledge of foodborne pathogens and food toxicants are required for admission to this program. Students complete a combination of graduate-level courses and a 12-credit research project.

The research project is a 12-week, full-time project under the direction of a staff member or external supervisor, including a detailed report on a food safety related topic which is submitted to the department. In the form of a literature review, the project will critically evaluate and summarize the current stage of development and suggest ways to resolve issues associated with the topic. The project also normally includes wet or dry lab work analyzing data that points to a current research problem in food science. 

It is up to the project instructor and program advisor to allow a student to be involved in a project external to the department or the University. An industry internship is not guaranteed. Students are permitted to receive funding for their participation in a research project or internship.

This M.Sc. non-thesis program only admits students in September. The duration is typically three academic terms, usually completed in a 12-month period. However, the program may be extended to accommodate, for example, a modified course load and/or additional required preparatory courses. 

The typical course load sequence is:

  • 12-15 credits lectured courses in fall term (full-time)
  • 12-15 credits lectured courses in winter term (full-time)
  • 15 credits research project + graduate seminar in summer term (full-time)

Optional: An additional (part-time) term in the fall may be required depending on actual course loads and/or additional required preparatory coursework. 

You can view the current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) using the McGill Student Accounts fee calculator. Select the appropriate residency and select Master's Non-Thesis Programs. The amount shown is for the fall and winter terms (two full-time terms, 30 credits). To estimate the total fees required for an M.Sc. non-thesis program, prorate the 30-credit estimate to 45 credits.

There is no financial assistance nor demonstratorship associated with this program. All applicants to this program must agree to be self-funded. Work for a co-op, research project, or internship will form an integral part of the student’s program. International students are required to have a work co-op permit in addition to a study permit.  

Program Advisor: Prof. Xiaonan Lu

Required Courses (24 credits)

FDSC 634 Food Toxins & Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 624 Current Food Safety Issues 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 626 Food Safety Risk Assessment 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 545 Advances in Food Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 697 M.Sc. Project Part 1 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 698 M.Sc. Project Part 2 6 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Complementary Courses (15 credits)

3 credits selected from the following:

FDSC 695 M.Sc. Graduate Seminar 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 696 M.Sc. Graduate Seminar 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

12 credits selected from the following:

AGRI 510 Professional Practice 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 536 Food Traceability 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 555 Comparative Food Law 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 525 Food Quality Assurance 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

PARA 515 Water, Health and Sanitation 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 535 Food Safety Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

OCCH 612 Principles of Toxicology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Electives (6 credits)

At the 500 level or higher, selected in consultation with your academic advisor.

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