MSc Applied: Project Option


The MSc (Applied) Human Nutrition program is a course-based, non-thesis masters program. It allows students to further develop knowledge and expertise in nutrition and related inter-disciplinary fields.  Admission assumes a background that includes biochemistry, mammalian physiology, human nutrition and nutrition through life.  Some of these prerequisites may be taken concurrently with the graduate program.  Students are required to complete 29 credits in course work in advanced Nutrition or related disciplines plus 16 credits related to a research project. Note the project option does not lead to credentialing as a dietitian.  Graduates usually enter careers including managerial or tertiary clinical positions (for those who are already dietitians), and careers in nutrition programs, government, and industry, rather than continue onto a Doctoral program. The project experience is an integral part of the M.Sc. (Applied) Human Nutrition program, providing an opportunity for participation in nutrition-related research. The project may be in the areas of clinical, community and international or experimental nutrition.

Projects selected should allow the student to demonstrate their achievement of the program’s goals and therefore should demonstrate integration of ideas, critical analysis, and synthesis of information. Projects can range from those where the student identifies original findings to systematic reviews that provide a critical summary of current evidence and applications. The student should ideally contribute to the advancement or confirmation of present knowledge or address an emerging topic with somewhat limited literature and demonstrate the need for more research.

Projects are under the supervision of an academic staff member and can be accomplished alone or in collaboration with other students/researchers with each student having an individual focus.

See program details

Master of Science, Applied (M.Sc.A.) Human Nutrition (Non-Thesis): Project(45 Credits)

    Offered by:Human Nutrition
    Degree:Master of Science Applied

Program Requirement:

    Research Project (12 credits)

    • NUTR 652 M.Sc.(Applied)Project 1 3 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    • NUTR 653 M.Sc.(Applied)Project 2 3 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    • NUTR 654 M.Sc.(Applied)Project 3 3 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    • NUTR 655 M.Sc.(Applied)Project 4 3 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    Required Courses (6 credits)

    • NUTR 651 M.Sc. (A) Literature Review 3 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    • NUTR 660 M.Sc.(A) Final Presentation 1 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    • NUTR 695 Hum Nutr Research Orientation 1 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    • NUTR 696 Human Nutrition Seminar 1 Credits
        Offered in the:
      • Fall
      • Winter
      • Summer

    Complementary Courses (18 credits)

    3 credits of 500-level or higher Statistics.

    3 credits in research methods at the 500 level or higher

    12 credits of course work, at the 500 level or higher, in Nutrition, Animal Science, or Food Science chosen in consultation with the student's supervisor.

      Elective Courses (9 credits)

      9 credits of 500-level or higher courses in consultation with the student’s academic adviser or supervisor.

        See also Requirements and Policies on Graduate Studies

        Project Topics

        During the first semester, a project topic is confirmed and a project supervisor is identified under consultation of the M.Sc. (Applied) program advisor. Beginning with a review of literature and problem/project definition (3 credits), the Project (12 credits) is executed and documented. Finally, a project report is submitted for examination, and the student presents their project in the School’s weekly Colloquium series. For a full-time student, it is recommended that the project be completed within one term, for example, a summer term.


        • developing or perfecting a laboratory technique
        • assuming responsibilities for data management; analysis may be an integral part of the project
        • participating in an on-going clinical trial or animal study
        • participating in the planning, implementation and evaluation of a nutrition program
        • working with data already collected – analysis and interpretation
        • writing a systematic literature review suitable for publication in a peer-reviewed journal
        • writing a grant proposal


        Examples of previously completed projects:

        • The Development and Evaluation of Resources to Enhance Current Dietetics Practice in Eating Disorders at the Montreal Children’s Hospital. The objective was to develop and evaluate an evidence-based practice guideline, including revised nutritional assessment forms for eating disorders at a pediatric hospital.
        • Food Preferences and Socio-Cultural Rights Among the Maasai: A Field Study in Enkareyian Cluster, Kajiado District. Recurring drought and famine in the Kajiado District has contributed to food insecurity among the Maasai who heavily rely on their livestock for food and income.
        • Development and Evaluation of an Education Unit: Nutritional Implications of HIV/AIDS. The objective was to develop, implement, and evaluate an educational unit for practicing dietitians and/or for educators to fill the current void.
        • The Relationship Between Snacking and Overweight in Children. The objective of this study was to assess the relationship between frequency and nutrient composition of snacks and overweight children in a group at elevated risk of obesity.
        • The Effect of Melatonin on Food Intake and Macronutrient Selection in Rats. This study looked at whether melatonin has an effect on food intake and macronutrient selection as well as the doses needed to bring about an effect and the confounders that need to be controlled.


        The M.Sc. (Applied) Human Nutrition degree requires the completion of a minimum of 45 credits, normally comprised of 3-4 semesters of course work including project or practicum option courses. Course requirements comprise 29 credits (nine 3-credit courses plus 2 credits of graduate seminar) plus 16 credits related to the project or practicum. All students are required to regularly attend the Human Nutrition Colloquium of the School of Human Nutrition.

        Core Required Courses: (6 credits)
        NUTR695 (1) Human Nutrition Seminar I
        NUTR696 (1) Human Nutrition Seminar II
        NUTR651 (3) M.Sc. (Applied) Nutrition I (literature review of the project)
        NUTR660 (1) M.Sc. (Applied) Nutrition II (final project presentation)

        Project Option Required Courses: (12 credits)
        NUTR652 (3) M.Sc. (Applied) Project I
        NUTR653 (3) M.Sc. (Applied) Project II
        NUTR654 (3) M.Sc. (Applied) Project III
        NUTR655 (3) M.Sc. (Applied) Project IV

        Complementary Courses: (27 credits)

        Minimum of 3 credits from:
        NUTR 606 (3) Human Nutrition Research Methods OR
        EDEM 690 (3) Research Methods  OR
        EDPE 605 (3) Research Methods  OR
        NUTR 602 (3) Nutritional Status Assessment

        Minimum of 3 credits in statistics at the 500-level or above:
        PSYC 650 (3) Advanced Statistics 1  OR
        AEMA 610 (3) Statistical Methods 2 OR
        EPIB 507 (3) Biostatistics for Health Professionals (now the only statistics course of Dept of Epidemiology open to our students. EPIB607 and EPIB676 restricted to students from Epidemiology).

        Other suggested statistics courses are:
        EDPE676 (3) Intermediate Statistics II (prerequisite: EDPE675)
        EDPE682 (3) Uni/Multivariate Analysis
        EDPE684 (3) Applied Multivariate Stats (prerequisite: EDPE682)
        PSYC651 (Winter) (3) Advanced Statistics II

        * EDPE575 Educational Measurement is an excellent course. It does not count as a statistics course in our program. However, it may be included as an elective in the M.Sc.(Applied) program.

        12 credits in nutrition selected from the following courses:
        NUTR501 (3) Nutrition in Developing Countries
        NUTR502 (3) Special Topics/Teaching Nutrition Science
        NUTR503 (3) Bioenergetics and the Lifespan
        NUTR511 (3) Nutrition and Behavior *
        NUTR512 (3) Herbs, Foods and Phytochemicals
        NUTR545 (5) Clinical Nutrition 2 (pre-requisite NUTR344)
        NUTR551 (3) Analysis of Nutrition Data
        NUTR602 (3) Nutritional Status Assessment
        NUTR604 (3) Integrated Metabolic Research *
        NUTR608 & 609 (3) Special Topics I and II
        NUTR610 (3) Maternal and Child Nutrition *
        ANSC551 (3) Carbohydrate and Lipid Metabolism
        ANSC552 (3) Protein Metabolism and Nutrition *
        ANSC560 (3) Biology of Lactation
        ANSC635 (3) Vitamins and Minerals in Nutrition

        * Not available every year

        9 additional credits from the list above or other courses offered from related areas.

        Other suggested courses in related areas:
        ANSC611 (3) Advanced Reproductive Physiology (offered on alternate years)
        EDPE535 (3) Instructional Design
        EDPE575 (3) Educational Measurement
        EDPE635 (3) Theories of Learning and Instruction
        EDPE670 (3) Educational Evaluation
        EDPA614 (3) Teaching the Adult
        EPIB 501 (3) Population Health and Epidemiology
        EPIB 529 (3) Global Environmental Health and Burden of Disease
        EPIB 601 (4) Fundamentals of Epidemiology (SECTION 002)
        EPIB 602 (3) Foundations of Population Health
        EPIB 603 (4) Intermediate Epidemiology
        EPIB 608 (3)  Advanced Epidemiology
        EPIB 612 (3) Principles of Public Health Practice
        EPIB648 (3)  Methods in Social Epidemiology
        EXMD502 (3) Advanced Endocrinology - Part I
        EXMD503 (3) Advanced Endocrinology - Part II
        EXMD504 (3) Biology of Cancer
        EXMD506 (3) Advanced Applied Cardiovascular Physiology
        EXMD507 (3) Advanced Applied Respiratory Physiology
        EXMD509 (3) Gastrointestinal Physiology and Pathology
        FDSC516 (3) Flavour Chemistry
        FDSC525 (3) Food Quality Assurance
        FDSC536 (3) Food Traceability
        FDSC537 (3) Neutraceutical Chemistry
        FDSC538 (3) Food Science in Perspective
        FDSC545 (3) Advances in Food Microbiology
        FDSC634 (3) Food Toxins and Toxicants
        FDSC651 (3) Principles of Food Analysis 2
        PARA515 (3) Water, Health, and Sanitation
        PHAR503 (3) Drug Discovery and Development 1
        PHAR504 (3) Drug Discovery and Development 2
        PHGY502 (3) Exercise Physiology
        PHGY508 (3) Advanced Renal Physiology
        PHGY516 (3) Physiology of Blood
        PHGY550 (3) Molecular Physiology of Bone
        PSYC507 (3) Emotions, Stress, and Illness
        SOCI515 (3) Medicine and Society
        SOCI525 (3) Health Care Systems in Comparative Perspective
        SOCI588 (3) Biosociology/Biodemography

        All courses must be approved by the student’s supervisor. * Although some courses require prerequisites, many will be met by former undergraduate courses or courses taken in the same subject area in the M.Sc. (Applied).

        *Some courses are offered in alternate years; therefore students are encouraged to plan their course selection early in their program.

        Back to top