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    * Honours Bachelor of Science in Food Sciences - Food Technology Option

  Honours Bachelor of Science in Food Sciences - Food Technology Option

      120 Units

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      * Overview
      * Program Requirements
        * 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, as well as the transformation and development of food products, 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.

      Vision

      Nutrition and food innovation are key to achieving global health and wellness. Our programs aspire to create and mobilize leading-edge food and nutrition knowledge for enabling healthy lifestyles.

      Mission

      To educate tomorrow’s leaders in food and nutrition sciences within a bilingual environment.

      Co-operative education is available with this program.

      French immersion is available with this program.

      The passing grade for some NUT courses is C+.

      Requirements for this program have been modified. Please consult the 2025-2026 calendars for the previous requirements.

      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
        NUT 2103                              Laboratory Techniques in Food Sciences                         3 Units
        NUT 2110                              Principles of Management in Nutrition                          3 Units
        NUT 2125                              Management of Food Services                                    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
        3 optional course units from:         3 Units                                                      
          NUT 3110                            Selected Topics in Food Sciences                                      
          NUT 4107                            Functional Foods and Nutraceuticals                                   
        9 optional course units from:         9 Units                                                      
          ADM 1100                            Introduction to Business                                              
          EMC 1100                            Building an Entrepreneurial Mindset                                   
          NUT 1544                            Aliments et expérimentations culinaires                               
          ADM 2313                            The Entrepreneurial Society                                           
          ADM 3313                            New Venture Creation                                                  
          AHL 3300                            Creativity and Innovation                                             
          NUT 3110                            Selected Topics in Food Sciences                                      
          NUT 4107                            Functional Foods and Nutraceuticals                                   
          NUT 4142                            Research Project                                                      
          NUT 4186                            Food Business, Marketing and Communication                            
          NUT 4242                            Advanced Research Project                                             
          NUT 4243                            Food Industry Placement                                               
          NUT 4244                            Food Product Development                                              
        30 elective course units              30 Units                                                     
          or a minor                                                                                       
        Total:                                120 Units                                                    
        
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