Nutrition is the foundation of optimal human health and thriving societies, respectful of harmonious relationships with the environment.
Inspire, prepare, and mentor new generations of leaders with fundamental nutrition knowledge and skills for effective application
Generate, apply, and disseminate new knowledge and innovative methods for best practices in nutrition in the 21st century
Collaborate, translate and promote sharing of knowledge among communities
Consult, advise, and advocate to develop on purposeful changes in programs and policies to impact health and society.
The School offers both undergraduate and graduate programs. Undergraduate students may choose from one of two undergraduate majors – the Dietetics Major and the Nutrition Major or enroll in the Concurrent Degree/Dual Major and graduate in 4 years having earned both a BSc (Food Science) and a BSc (Nutritional Sciences). The School also offers graduate programs leading to either MSc (Applied), MSc (Thesis) or PhD degrees. A graduate route to Dietetics credentialing is available to eligible graduate students.
Research expertise in the School is broadly based, ranging from foundational science to clinical, community and international fields. Research themes include gene/nutrient interactions, Indigenous Peoples’ nutrition and food safety and food security, nutritional status & food security in developing countries, medical nutrition therapy, nutritional interventions to minimize chronic diseases including obesity, diabetes, and cancer, and clinical applications of nutritional interventions in hospitalized patients. Research is conducted in our on-site research sites on the Macdonald Campus including the Centre for Indigenous Peoples' Nutrition and Environment (CINE), the Mary Emily Clinical Nutrition Research Unit, as well as McGill University Health Centre (MUHC) teaching hospitals.