BSc(FoodSc)/BSc(NutrSc)

The BSc Food Science/Nutritional Science Major is a 122-credit undergraduate degree. You will obtain a strong background in chemical sciences regarding the physical nature and chemical properties of foods combined with an advanced understanding of the important role of nutrition in health and disease.  This unique training will prepare you with a solid foundation to address issues regarding food product development as related to nutrition and healthy eating. You will obtain an exciting work experience to develop your professional skills via an industrial stage in nutrition. There are a variety of career opportunities including the food industry involving food technology, quality assurance and food product development as well as government, non-governmental and global organizations for nutrition and health promotion. Graduates can also continue towards graduate studies in preparation for research careers in a variety of disciplines including food science, nutrition, education, and public health.

Career Opportunities

You will have a wide variety of interesting employment opportunities in the food processing industry or retail industry which can include food product development officer, food product marketing, food quality assurance officer. The pharma industry positions can include research, sales, product development and testing, education, marketing. There are also opportunities in program administration and development, public policy development, and research in government and non-governmental organizations including international health and nutrition agencies such as the World Health Organization and the Food and Agricultural Organization. Graduates can also seek careers in post-graduate studies in the life sciences and professional schools. There is also demand for jobs requiring good communication skills related to promoting health and nutrition for many industry and governmental and non-governmental organizations.

Courses by Semester [Total 122 Credits (80 credits Required Courses, 30 credits Complementary Courses, 12 credits Elective Courses]

U1-FALL

FDSC 200 Introduction to Food Science 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


LSCI 211 Biochemistry 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 213 Analytical Chemistry 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 207 Nutrition and Health 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 214 Food Fundamentals 4 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

U1-WINTER

ANSC 234 Biochemistry 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 251 Food Chemistry 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


LSCI 230 Introductory Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


AEMA 310 Statistical Methods 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

U2-FALL

ANSC 323 Mammalian Physiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 300 Principles of Food Analysis 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 305 Food Chemistry 2 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 307 Metabolism and Human Nutrition 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

U2-WINTER

FDSC 319 Food Commodities 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 330 Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 337 Nutrition Through Life 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

U3-FALL

FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 442 Food Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

U3-WINTER

ANSC 424 Metabolic Endocrinology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 315 Separation Tech in Food Anal 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 400 Food Packaging 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 344 Clinical Nutrition 1 4 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

U4-FALL

NUTR 497 Professional Seminar:Nutrition 1.5 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

U4-WINTER

FDSC 497 Professional Seminar: Food 1.5 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Mbr>
FDSC 525 Food Quality Assurance 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

U4-SUMMER

FDSC 480 Food Industry Intership 12 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

or

NUTR 480 Nutrition Industry Internship 12 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

COMPLEMENTARY COURSES

At least 9 credits from the following:

 

AGEC 200 Principles of Microeconomics 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


AGEC 201 Principles of Macroeconomics 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


AGEC 330 Agriculture and Food Markets 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


AGEC 430 Agric, Food & Resource Policy 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


AGEC 442 Econ of Int'l Agric Dvlpmnt 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


AGEC 450 Agribusiness Management 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 446 Applied Human Resources 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

At least 9 credits from the following:

 

ANSC 551 Carbohydrate&Lipid Metabolism 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


ANSC 552 Protein Metabolism&Nutrition 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer

ENVR 203 Knowledge, Ethics&Environment 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


AGEC 242 Management Theories&Practices 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 516 Flavour Chemistry 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 535 Food Biotechnology 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 536 Food Traceability 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


FDSC 537 Nutraceutical Chemistry 3 CreditsTaught only in alternate years
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 322 Applied Sciences Communication 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 341 Global Food Security 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 503 Bioenergetics and the Lifespan 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

12 credits from the following:

 

FDSC 480 Food Industry Intership 12 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


NUTR 480 Nutrition Industry Internship 12 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

ELECTIVE COURSES

You must take at least 12 credits in Elective Courses

Work Experience (Stages)

The NUTR 480 Industrial Stage/Nutrition (12 credits) course provides an excellent opportunity for students to apply and further develop their skills in foods and nutrition in a professional working environment in a wide variety of workplace settings. Students have been given projects in research laboratory settings and pilot plants of food manufacturing companies to work on food product development and nutrition labeling. Students have also developed nutrition promotion literature, website editing and nutrition articles related to consumer education regarding new food products, nutritional supplements or nutrition consulting services. Opportunities have also included international placements in non-governmental agencies involved in nutrition promotion in developing countries as well as research in clinical settings working with medical practitioners. Several students have received job offers from their employer to continue their participation in the company activities.

NUTR 480 Nutrition Industry Internship 12 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer