150 Units
Honours Bachelor of Science in Food Sciences
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.
Master of Science Nutrition and Food Biosciences
The language of instruction is English.
The Master of Science Nutrition and Food Biosciences focuses on developing advanced research competencies to address current challenges in the areas of Nutrition and Food Biosciences in Canada and globally. The scope of this fundamental and applied sciences program covers the continuum from food processing to health and wellness. This interdisciplinary program offers advanced education in three main areas of expertise (clinical and public health nutrition, food sciences and cellular and molecular nutrition), which allow students to investigate the role of nutrition and food in promoting health and preventing and treating nutrition related illness. Students will gain a comprehensive understanding of the chemical composition and physical characteristics of foods, which determine their nutritive value and sensory properties. The cellular and molecular mechanisms underlying the metabolic responses to different foods and diets and be able to communicate the importance of good nutrition for maintaining health and managing diet-related diseases will be studied. This program addresses the continuum of research from food formulation to metabolism, focusing on the intersection between healthy food and healthier lives.
- Admission to a dual fast-track degree program does not guarantee entry into the master’s program.
- The minimum cumulative grade point average required for good academic standing is 8.5.
- Have written confirmation from at least one faculty member willing to supervise your research and thesis.
- We recommend that you contact potential thesis supervisors as soon as possible.
- By the end of January of the 3rd year of study:
- Have passed a language proficiency test in English, if you have not successfully completed an undergraduate course in English.1
- 1
Candidates are responsible for any fees associated with the language test.
Honours Bachelor of Science in Food Sciences
For the most accurate and up to date information on admission requirements, please visit the program prerequisites webpage.
The minimum C.G.P.A. required for good academic standing is 8.5.
| 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 |
| HSS 2382 | Quantitative Methods in Health Sciences: Categorical 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 |
| NUT 4242 | Advanced Research Project | 6 Units |
| 6 optional course units from the list of optional courses | 6 Units | |
| Total: | 90 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 |
| 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 3506 | Alimentation des collectivités | 3 Units |
| NUT 3110 | Selected Topics in Food Sciences | 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 4186 | Food Business, Marketing and Communication | 3 Units |
| NUT 4243 | Food Industry Placement | 6 Units |
| NUT 4244 | Food Product Development | 6 Units |
Master of Science Nutrition and Food Biosciences
Master’s with Thesis
| Code | Title | Units |
|---|---|---|
| Compulsory courses 1 | ||
| NUT 5101 | Research and Communications in Nutrition and Food Biosciences | 1.5 Units |
| NUT 5102 | Knowledge Translation and Transfer for Nutrition and Food Biosciences | 1.5 Units |
| 1 course unit from Clinical and Public Health Nutrition: 2 | 1 Unit | |
| Nutritional Epidemiology: Methods and Applications | ||
| Social Nutrition and Vulnerable Populations | ||
| Advances in Clinical Nutrition | ||
| Impact of Nutrition in Health and Disease | ||
| Indigenous Nutrition and Food Culture | ||
| 1 course unit from Food Sciences: 2 | 1 Unit | |
| Food Composition | ||
| Dependence of Food Properties on Structural Organization of Biomaterials | ||
| Bioaccessibility of Bioactive Components | ||
| Bioavailability of Bioactive Components | ||
| 1 course unit from Cellular and Molecular Nutrition: 2 | 1 Unit | |
| Nutrition and Intestinal Health | ||
| Composition and Function of Microbiome | ||
| Nutrition and Neuroscience | ||
| Food Function and Chronic Disease | ||
| 3 optional course units from: 2 | 3 Units | |
| Nutritional Epidemiology: Methods and Applications | ||
| Social Nutrition and Vulnerable Populations | ||
| Advances in Clinical Nutrition | ||
| Impact of Nutrition in Health and Disease | ||
| Indigenous Nutrition and Food Culture | ||
| Food Composition | ||
| Dependence of Food Properties on Structural Organization of Biomaterials | ||
| Bioaccessibility of Bioactive Components | ||
| Bioavailability of Bioactive Components | ||
| Nutrition and Intestinal Health | ||
| Composition and Function of Microbiome | ||
| Nutrition and Neuroscience | ||
| Food Function and Chronic Disease | ||
| Research Experience | ||
| SSP 6009 | Research Experience | 21 Units |
| THM 7999 | Master's Thesis 3, 4 | |
- 1
The School may require additional courses, depending on your backgrounds.
- 2
The list of specialized modules being offered in each field in any given year will be indicated on the program website. You are allowed to take 3 optional course units in another discipline with approval of the Department and the assistant director at graduate studies.
- 3
Presentation and defense of a thesis based on original research carried out under the direct supervision of a faculty member of the School.
- 4
You are responsible for fulfilling all the thesis requirements.
Specific requirements for the master's program
Minimum Requirements
The passing grade in all courses is C+.
Two failures in courses (either 1-unit module or 1.5 units course) or the research experience, or two unsatisfactory research progress reports will result in withdrawal from the program.