120 Units
- The foods we eat are essential to maintaining the health of individuals and populations. Students in the Honours Bachelor of Science in Food Sciences will have an in-depth knowledge of the sciences underlying the production, consumption and metabolism of food, as well as their effects on health, disease prevention and management.
- This program focuses on the acquisition of knowledge in physico-chemical and sensory properties of food, microbiology and food safety, preparing graduates for careers in the agri-food sector such as agri-food industries, businesses, food science research centres and government departments. As the only food science training offered in the context of a faculty of health sciences in Canada, this option places greater emphasis on the health impact of food.
- It offers multiple educational opportunities to actively participate in experiential learning projects. Several optional courses on currently relevant subjects, as well as internship opportunities in research, public institutions and industrial settings, and through the Cooperative Education Program, are integrated into the curriculum.
- The Honours Bachelor of Science in Food Sciences is offered in French and English.
- Dietetics training is offered in French. Please visit the French website for more details.
Vision
Nutrition and food innovation are key to achieving global health and wellness. Our programs aspire to create and mobilize leading-edge food and nutrition knowledge for enabling healthy lifestyles.
Mission
To educate tomorrow’s professional leaders in food and nutrition sciences within a bilingual environment.
Co-operative education is available with this program.
French immersion is available with this program.
The passing grade for some NUT courses is C+.
Requirements for this program have been modified. Please consult the 2024-2025 calendars for the previous requirements.
| Code | Title | Units |
|---|---|---|
| Compulsory courses at the 1000 level | ||
| ANP 1111 | Essentials of Human Anatomy and Physiology I | 3 Units |
| ANP 1115 | Essentials of Human Anatomy and Physiology II | 3 Units |
| BIO 1140 | Introduction to Cell and Molecular Biology | 3 Units |
| CHM 1311 | Principles of Chemistry | 3 Units |
| CHM 1321 | Organic Chemistry I | 3 Units |
| NUT 1104 | Food Sciences I | 3 Units |
| NUT 1124 | Food Sciences II | 3 Units |
| NUT 1150 | Food Psychology | 3 Units |
| NUT 1304 | Introduction to Nutrition | 3 Units |
| Compulsory courses at the 2000 level | ||
| HSS 2381 | Quantitative Methods in Health Sciences: Continuous Variables | 3 Units |
| NUT 2103 | Laboratory Techniques in Food Sciences | 3 Units |
| NUT 2110 | Principles of Management in Nutrition | 3 Units |
| NUT 2304 | Introduction to Research Methods in Food and Nutrition | 3 Units |
| NUT 2331 | Food Carbohydrates | 3 Units |
| NUT 2333 | Nutritional Biochemistry | 3 Units |
| Compulsory courses at the 3000 level | ||
| NUT 3107 | Food Microbiology | 3 Units |
| NUT 3130 | Micronutrients and Phytochemicals | 3 Units |
| NUT 3131 | Food Lipids | 3 Units |
| NUT 3132 | Food Proteins | 3 Units |
| NUT 3140 | Food Analysis | 3 Units |
| NUT 3141 | Food Transformation | 3 Units |
| Compulsory courses at the 4000 level | ||
| NUT 4141 | Food Biophysics | 3 Units |
| NUT 4183 | Food Safety and Regulatory Affairs | 3 Units |
| NUT 4184 | Global Food Systems, Security and Sustainability | 3 Units |
| NUT 4185 | Food Toxicology | 3 Units |
| 15 optional course units from the list of optional courses | 15 Units | |
| 30 elective course units | 30 Units | |
or a minor | ||
| Total: | 120 Units | |
List of optional courses
| Code | Title | Units |
|---|---|---|
| ADM 1100 | Introduction to Business | 3 Units |
| AHL 1120 | Food Studies: A Humanities Perspective | 3 Units |
| EMC 1100 | Building an Entrepreneurial Mindset | 3 Units |
| ENG 1100 | Workshop in Essay Writing | 3 Units |
| PSY 1101 | Introduction to Psychology: Foundations | 3 Units |
| PSY 1102 | Introduction to Psychology: Applications | 3 Units |
| ADM 2313 | The Entrepreneurial Society | 3 Units |
| AHL 2140 | A Transdisciplinary Exploration of Food Studies | 3 Units |
| HSS 2382 | Quantitative Methods in Health Sciences: Categorical Variables | 3 Units |
| NUT 2125 | Management of Food Services | 3 Units |
| NUT 2301 | Nutrition Through the Life Stages | 3 Units |
| NUT 2321 | Nutrition and Metabolism | 3 Units |
| PHI 2396 | Bioethics | 3 Units |
| SOC 2102 | Sociology of Food and Eating | 3 Units |
| ADM 3313 | New Venture Creation | 3 Units |
| AHL 3300 | Creativity and Innovation | 3 Units |
| NUT 3109 | Applied Research Methods in Nutrition | 3 Units |
| NUT 3110 | Selected Topics in Food Sciences | 3 Units |
| NUT 3506 | Alimentation des collectivités | 3 Units |
| NUT 3705 | Introduction à la génomique nutritionnelle | 3 Units |
| NUT 4107 | Functional Foods and Nutraceuticals | 3 Units |
| NUT 4130 | Nutrition, Behaviour and Mental Health | 3 Units |
| NUT 4132 | Diet, Microbiota and Intestinal Health | 3 Units |
| NUT 4142 | Research Project | 3 Units |
| NUT 4186 | Food Business, Marketing and Communication | 3 Units |
| NUT 4242 | Advanced Research Project | 6 Units |
| NUT 4243 | Food Industry Placement | 6 Units |
| NUT 4244 | Food Product Development | 6 Units |