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    * Honours Bachelor of Science in Food Sciences and Master of Science Nutrition and Food Biosciences (Coming Soon)

  Honours Bachelor of Science in Food Sciences and Master of Science Nutrition and Food Biosciences (Coming Soon)

      150 Units

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      Coming Soon

      Anticipated date for this program to receive its first cohort is Fall 2027.

      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.

      Course List
        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 1141                                                   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

        Course List
          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
          NUT 1544  Aliments et expérimentations culinaires          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
          APA 3124  Diet and Physical Activity                       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

          Course List
            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                                                                  
              NUT 5111                                                  Nutritional Epidemiology: Methods and Applications                                 
              NUT 5112                                                  Social Nutrition: Understanding and Reducing Inequities                            
              NUT 5113                                                  Advances in Clinical Nutrition                                                     
              NUT 5114                                                  Impact of Nutrition in Health and Disease                                          
              NUT 5115                                                  Indigenous Nutrition and Food Culture                                              
            1 course unit from Food Sciences: 2                         1 Unit                                                                  
              NUT 5121                                                  Food Composition                                                                   
              NUT 5122                                                  Dependence of Food Properties on Structural Organization of Biomaterials           
              NUT 5123                                                  Bioaccessibility of Bioactive Components                                           
              NUT 5124                                                  Bioavailability of Bioactive Components                                            
            1 course unit from Cellular and Molecular Nutrition: 2      1 Unit                                                                  
              NUT 5131                                                  Nutrition and Intestinal Health                                                    
              NUT 5132                                                  Composition and Function of Microbiome                                             
              NUT 5133                                                  Nutrition and Neuroscience                                                         
              NUT 5134                                                  Food Function and Chronic Disease                                                  
            3 optional course units from: 2                             3 Units                                                                 
              NUT 5111                                                  Nutritional Epidemiology: Methods and Applications                                 
              NUT 5112                                                  Social Nutrition: Understanding and Reducing Inequities                            
              NUT 5113                                                  Advances in Clinical Nutrition                                                     
              NUT 5114                                                  Impact of Nutrition in Health and Disease                                          
              NUT 5115                                                  Indigenous Nutrition and Food Culture                                              
              NUT 5121                                                  Food Composition                                                                   
              NUT 5122                                                  Dependence of Food Properties on Structural Organization of Biomaterials           
              NUT 5123                                                  Bioaccessibility of Bioactive Components                                           
              NUT 5124                                                  Bioavailability of Bioactive Components                                            
              NUT 5131                                                  Nutrition and Intestinal Health                                                    
              NUT 5132                                                  Composition and Function of Microbiome                                             
              NUT 5133                                                  Nutrition and Neuroscience                                                         
              NUT 5134                                                  Food Function and Chronic Disease                                                  
            Research Experience                                                                                                                 
            SSP 6009                                                    Research Experience                                                                
            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.

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