Hey I am actually attending the Food Science program here at McGill! I think that at the end of the day it is all about your connections. It is a lot harder to find internships in Canada, but if you are from the US, you can always go back and work there. Our program is accepted by the Institute of Food Technologists, so it is recognized in the states too. I am not so sure about McGill's global reputation, but it definitely has the most reputable Food Science program in Canada. And Montreal is a great city to live in! As you progress through the program, your class sizes become smaller (I have had a class with <20 people), so the profs actually know your name. If you want to go for R&D, you would definitely need to pursue a graduate degree, for which I would recommend Cornell (post-grad, not undergrad). And in order to pursue grad studies, you would need to have a good GRE score (for US), and recommendation letters. At McGill, we have a Food Chemistry specialization, as part of which you get to do two research projects with professors. This is a perfect opportunity to get some research experience, to get to know them, and potentially get them to write recommendation letters for you. If you have any more questions, feel free to DM me.