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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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