Department of Food Science and Agricultural Chemistry Graduate Program
Program Director: Inteaz Alli
Contact: Lise Stiebel, Graduate Secretary, Dept. of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Ste. Anne de Bellevue, Quebec Canada H9X 3V9
Degrees Offered: M.Sc., Ph.D.
Entrance Requirements: B.Sc. degree in Food Science or a related discipline such as Chemistry, Biochemistry, Nutrition, or Microbiology. GPA 3.0/4.0; 2 original copies of transcripts from all institutions attended (native language as well as English translation); 2 letters of recommendation, application.
Program of Study: Both M.Sc. and Ph.D. degree programs are offered. Specializations are offered in the areas of Food Analysis, Infrared Spectroscopy, Enzymology, Food Biotechnology, Food Microbiology, Environmental Chemistry and Toxicology, Food Processing, Biochemistry of Marine Organisms, Food Packaging, Flavor Chemistry, Quality Assurance.
Graduate Requirements: M.Sc. requires 45 credits and Ph.D. candidates will be judged principally by their ability in research. Course work will be arranged in consultation with the departmental graduate at advisory committee. Candidates should be prepared to take the Comprehensive Preliminary Examination by the end of the second year.
Statement of Costs: Tuition per semester is $1,115.00 residents; and $3,945.00 non residents. Application fee is $60.00.
Availability of Financial Aid: Teaching and research assistantships are available on a competitive basis.
Unique Capabilities: Asceptic processing, pilot plant facilities, protein structure/functionality (DSC), ETIR lab, aquaculture facilities, GC-MS, atomic absorption laboratory, fermentation facilities, packaging laboratory.
Faculty and Research Interests
I. Alli, Ph.D. Assoc. Prof. Isolation and characterization of food proteins. Preparing food ingredients from by-products. Development of quality assurance and HAACP programs.
I.S. Blais, Ph.D. Assoc. Prof. Speciation and analysis of organometallic compounds using combined HPLC and atomic absorption techniques.
A.A. Ismail, Ph.D. Asst. Prof. Applied infrared spectroscopy as it relates to combined immunoassay/FTIR techniques.
S. Kermasha, Ph.D. Assoc. Prof. Enzymology with special emphasis on Food Biotechnology. Production of new microbial enzymes and their industrial applications; Biotechnological approach for the inhibition of enzymatic browning of foods and food products, biocatalysis of enzymes in non conventional environments involving the use of organic solvent media and supercritical carbon dioxide.
B. Lee, Ph.D. Prof. Enzyme/fermentation technology and molecular biology. Production of new microbial enzymes for accelerating cheese ripening; cold active lactases for treating milk and cheese whey; single cell protein and other bio-ingredients; genetic engineering of lactic acid bacteria and Saccharomyces cerevisiae.
W.D. Marshall, Ph.D. Prof. Environmental chemistry and toxicology; developments in chemical safety; trace element speciation in biological samples; chemistry, analysis and toxicology of commercially important insecticides and fungicides.
H.S. Ramaswamy, Ph.D. Assoc. Prof. Food processing with special emphasis on thermal processing of foods and related process calculations; pasteurization, freezing, drying, postharvest technology, food system rheology and computer modeling.
B.K. Simpson, Ph.D. Assoc. Prof. Biochemistry of marine organisms, in relation to polyphenoloxidases and post-mortem discolorations of crustacean species; cold temperature adapted enzymes and their application in modifying foods; collagenolytic enzymes and their role in texture deterioration in fish and shellfish.
J.P. Smith, Ph.D. Assoc. Prof. Food packaging; irradiation of muscle foods, sous vide processing; application of process optimization/modeling techniques to predict the levels of factors to prevent the growth of organisms of public health concern in packaged food products.
F.R. van de Voort, Ph.D. Prof. Development of new analytical techniques for evaluating food systems, extrusion processing and microwave technology; infrared spectroscopy and development of calibration standards, the development of temperature and power sensors for evaluation microwave based thermal processes.
V. Yaylayan, Ph.D. Assoc. Prof. Study of different aspects of the interaction of reducing sugars with amino acids, proteins and DNA; Study of the chemistry of thermal generation of flavors through the Maillard reaction and the development of analytical methods for the detection of intermediates formed by this interactions using HPLC, GC/MS, MS/MS, FTIR and fluorescence techniques, development of formulations to generate flavors in microwave environments.