New MSc (non-thesis) in Food Safety

June 2012

McGill University’s MSc (non-thesis) in Food Safety responds to the needs of the food industry by training highly quali­fied personnel knowledgeable in up-to-date advanced analytical procedures for solving day-to-day food safety problems.

McGill University’s MSc (non-thesis) in Food Safety responds to the needs of the food industry by training highly quali­fied personnel knowledgeable in up-to-date advanced analytical procedures for solving day-to-day food safety problems. Food safety is of strategic importance in food companies and is an indispensable part of the corporate culture. A highly-skilled, trained and bilingual food safety team is critical for the success and international competitiveness of the food industry.  The one-year MSc (non-thesis) program is structured for graduates students and current employees to upgrade their knowledge on all aspects of Food Safety.

Program overview

­This academic program compliments the research component of the Food Safety and Quality Program in the Faculty of Agricultural and Environmental Sciences. Research or technical personnel with a BSc in Food Science-related fields are eligible to apply to this program which can be accomplished in three academic terms or in one calendar year. ­The program trains students in microbial and chemical risk hazards in food, as well as familiarization with risk assessment and emerging food safety issues. Complementary courses include toxicology, food laws, traceability, and food safety engineering. ­The program also includes two project courses to allow participants to gain practical experience in an aspect of food safety of their choice. ­The projects can be carried out either on site or in collaboration with industry and government partners.

Industry and government have the opportunity to partner with the University by offering internship opportunities to participants in the program, benefitting from their training and specialized research skills.

Graduates of the MSc (non-thesis) in Food Safety are knowledgeable in all aspects of food safety, from farm to fork—production and processing, packaging and distribution to standards and regulations, making them highly sought-after by the food industry, government regulatory agencies, animal and plant health agencies, and R&D organizations.

“In the age of globalization where food exports and imports are estimated in billions of dollars annually in Canada, where food companies import ingredients from almost all continents, with the new emerging pathogens and the almost daily introduction of new food products into the market place and as the new food processing technologies are developed and implemented in the production line, the more urgent it becomes to ensure the safety of food supply chain,” says Varoujan Yaylayan, chair of the Department of Food Science and Agricultural Chemistry. “Today, food safety is at stake more than at any other time in history.”

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