The BSc Food Science/Nutritional Science Major is a 122-credit undergraduate degree. You will obtain a strong background in chemical sciences regarding the physical nature and chemical properties of foods combined with an advanced understanding of the important role of nutrition in health and disease.听 This unique training will prepare you with a solid foundation to address issues regarding food product development as related to nutrition and healthy eating. You will obtain an exciting work experience to develop your professional skills via an industrial stage in nutrition. There are a variety of career opportunities including the food industry involving food technology, quality assurance and food product development as well as government, non-governmental and global organizations for nutrition and health promotion. Graduates can also continue towards graduate studies in preparation for research careers in a variety of disciplines including food science, nutrition, education, and public health.
Career Opportunities
You will have a wide variety of interesting employment opportunities in the food processing industry or retail industry which can include food product development officer, food product marketing, food quality assurance officer. The pharma industry positions can include research, sales, product development and testing, education, marketing. There are also opportunities in program administration and development, public policy development, and research in government and non-governmental organizations including international health and nutrition agencies such as the World Health Organization and the Food and Agricultural Organization. Graduates can also seek careers in post-graduate studies in the life sciences and professional schools. There is also demand for jobs requiring good communication skills related to promoting health and nutrition for many industry and governmental and non-governmental organizations.
Courses by Semester [Total 122 Credits (80 credits Required Courses, 30 credits Complementary Courses, 12 credits Elective Courses]
Download the appropriate course sheet for term-by-term course lists and complementary and elective courses:
Concurrent Major Advising Sheet
U1-FALL
FDSC 200. Introduction to Food Science.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.
- Fall
- 3 lectures
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LSCI 211. Biochemistry 1.
Credits: 3
Offered by: Parasitology (Faculty of Agric Environ Sci)
Terms offered: Fall 2025, Winter 2026
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Description
Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
- Co-requisite: FDSC 230
- Restriction: Not open to students who have taken FDSC 211
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FDSC 213. Analytical Chemistry 1.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
- Fall
- 3 lectures and one 3-hour lab
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NUTR 207. Nutrition and Health.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.
- Fall
- 3 lectures
- Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
- Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
- Restriction: Not open to students who take NUTR 200 or EDKP 292
- Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.
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NUTR 214. Food Fundamentals.
Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
- Fall
- One 3-hour lecture and one 4-hour lab
- Prerequisite: FDSC 230 or corequisite with instructor's permission.
- Corequisite(s): LSCI 211 and NUTR 207
- Not to be charged in Fall 2020. This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
- Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
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U1-WINTER
ANSC 234. Biochemistry 2.
Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
- Prerequisite: LSCI 211
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FDSC 251. Food Chemistry 1.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 211 or LSCI 211
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LSCI 230. Introductory Microbiology.
Credits: 3
Offered by: Natural Resource Sciences (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
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AEMA 310. Statistical Methods 1.
Credits: 3
Offered by: Plant Science (Faculty of Agric Environ Sci)
Terms offered: Fall 2025, Winter 2026
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Description
Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs.
- Two 1.5-hour lectures and one 2-hour lab
- Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
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U2-FALL
ANSC 323. Mammalian Physiology.
Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed.
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite(s): LSCI 202 or LSCI 204 or ANSC 234
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FDSC 300. Principles of Food Analysis 1.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
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FDSC 305. Food Chemistry 2.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
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NUTR 307. Metabolism and Human Nutrition.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.
- Prerequisite(s): ANSC 234
- Corequisite(s): ANSC 323 or NUTR 207
- Fall
- 3 lecture hours and 1 tutorial/conference hour.
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U2-WINTER
FDSC 319. Food Commodities.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
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FDSC 330. Food Processing.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc.
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
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NUTR 337. Nutrition Through Life.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
- Winter
- 3 lectures, 1 conference
- Prerequisites: ANSC 234 or BIOC 311, and NUTR 307
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FDSC 334. Analysis of Food Toxins and Toxicants.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized.
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 213 or permission of instructor.
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U3-FALL
FDSC 310. Post Harvest Fruit and Vegetable Technology.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging.
- Fall
- 3 lectures and one 3-hour lab
- This course carries an additional charge of $127.50 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
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FDSC 442. Food Microbiology.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.
- Fall
- Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.
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U3-WINTER
ANSC 424. Metabolic Endocrinology.
Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: ANSC 323
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FDSC 315. Separation Techniques in Food Analysis 1.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
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FDSC 400. Food Packaging.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve.
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 305
- This course carries an additional charge of $53.74 to cover the cost of transportation with respect to field trips. The fee is refundable only during the withdrawal with full refund period.
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NUTR 344. Clinical Nutrition 1.
Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia.
- Winter
- Two 2.5-hour lectures
- Prerequisites: ANSC 323, NUTR 307, and (ANSC 234 or BIOC 311)
- Corequisites: NUTR 337 and ANSC 424.
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U4-FALL
NUTR 497. Professional Seminar: Nutrition.
Credits: 1.5
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
A capstone course which requires a student to research a topic relevant to an industrial aspect of Nutritional Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
- Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
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NUTR 512. Herbs, Foods and Phytochemicals.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
This course is not offered this catalogue year.
Description
An overview of the use of herbal 污污草莓视频 and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
- Fall
- 3 lectures and a project
- Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212
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U4-WINTER
FDSC 497. Professional Seminar: Food.
Credits: 1.5
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025, Winter 2026
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Description
A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
- Fall or Winter
- Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
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FDSC 525. Food Quality Assurance.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
- Winter
- 3 lectures
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
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U4-SUMMER
FDSC 480. Food Industry Internship.
Credits: 12
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Summer 2025, Fall 2025, Winter 2026
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Description
Intership with an approved host organization in the food industry.
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
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NUTR 480. Nutrition Industry Internship.
Credits: 12
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Summer 2025, Fall 2025, Winter 2026, Summer 2026
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Description
Internship with an approved host organization in the nutrition product industry.
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
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COMPLEMENTARY COURSES
At least 9 credits from the following:
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AGEC 200. Principles of Microeconomics.
Credits: 3
Offered by: Agricultural Economics (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues.
- Fall
- 3 lectures
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AGEC 201. Principles of Macroeconomics.
Credits: 3
Offered by: Agricultural Economics (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it.
- Winter
- 3 lectures
- Prerequisite: AGEC 200 or equivalent
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AGEC 330. Agriculture and Food Markets.
Credits: 3
Offered by: Natural Resource Sciences (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure.
- Prerequisite: AGEC 200 or equivalent
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AGEC 430. Agriculture, Food and Resource Policy.
Credits: 3
Offered by: Agricultural Economics (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Examination of North American and international agriculture, food and resource policies, policy instruments, programs and their implications. Economic analysis applied to the principles, procedures and objectives of various policy actions affecting agriculture, and the environment.
- Winter
- 3 lectures
- Prerequisites: AGEC 200 or equivalent
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AGEC 442. Economics of International Agricultural Development.
Credits: 3
Offered by: Agricultural Economics (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used.
- Winter
- 3 lectures
- Prerequisites: AGEC 200 or AGEC 201 or equivalent
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AGEC 450. Agribusiness Management.
Credits: 3
Offered by: Agricultural Economics (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Strategic management of agricultural and food businesses. Analysis of internal and external factors and competitive forces affecting agribusinesses. Formulation of business strategy and solutions to strategic problems. Case-based course designed to enhance students' problemsolving and decisionmaking skills. Integration of knowledge and tools from various economics and business disciplines.
- Winter
- 3 lectures
- Prerequisites: AGEC 231, AGEC 330, AGEC 332 and an accounting course, or approval of instructor
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Course information not available.
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At least 9 credits from the following:
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ANSC 551. Carbohydrate and Lipid Metabolism.
Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Comparative aspects of nutrition and metabolism of carbohydrate and lipid from the cellular level through the multi-organ of the whole organism. Main topics will include biothermodynamics, calorimetry, cellular metabolism and functions of carbohydrate and lipid, digestion, absorption and utilization of dietary carbohydrate and lipid.
- Winter
- 3 lectures
- Prerequisite: ANSC 234 or permission of instructor
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ANSC 552. Protein Metabolism and Nutrition.
Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
Comparative aspects of nutrition and metabolism of amino acids and proteins from the cellular level on through the multisystem operation of the whole organism. Main topics include cellular metabolism and functions of amino acids and proteins, digestion, absorption and utilization of dietary protein. Comparison between farm animals and humans.
- Fall
- 3 lectures
- Prerequisite: ANSC 234 or permission of instructor
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ENVR 203. Knowledge, Ethics and Environment.
Credits: 3
Offered by: Bieler School of Environment (Faculty of Science)
Terms offered: Fall 2025, Winter 2026
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Description
Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies.
- Fall - Macdonald Campus; Winter - Downtown
- Section 001: Downtown Campus
- Section 051: Macdonald Campus
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AGEC 242. Management Theories and Practices.
Credits: 3
Offered by: Agricultural Economics (Faculty of Agric Environ Sci)
This course is not offered this catalogue year.
Description
An introduction to contemporary management theories and practices in organizations of the food sector.
- Fall
- 3 lectures
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FDSC 516. Flavour Chemistry.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
- Winter
- 3 lectures
- Prerequisite: FDSC 305 or permission of instructor
- Restriction: Not open to students who have taken FDSC 410
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Course information not available.
FDSC 536. Food Traceability.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
- Winter
- 3 lectures
- Prerequisite: FDSC 425 or permission of instructor.
- Course offered in odd years.
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FDSC 537. Nutraceutical Chemistry.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description
The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
- Fall
- 3 lectures
- Prerequisites: FDSC 211 or LSCI 211, FDSC 230 and FDSC 233 or permission of instructor.
- Course offered in even years.
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NUTR 322. Applied Sciences Communication.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings.
- Winter
- 2 lectures, 1 lab
- Prerequisite: Completion of 15 credits in a B.Sc. program
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NUTR 341. Global Food Security.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Fall 2025, Winter 2026
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Description
Food insecurity is one of the most critical issues humanity has faced in history. The magnitude of this phenomenon, reflected in its worldwide presence and in the number of individuals affected, makes it an imperative component of all nations' and of all internaltional agencies' agendas. Its complexity of determinants and its numerous consequences require the involvement of multipe disciplines and sectors. 污污草莓视频 undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security.
- Corequisite(s): NUTR 207 or permission of Instructor
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NUTR 503. Nutrition and Exercise.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Winter 2026
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Description
Interaction of exercise physiology with nutrient and energy metabolism in healthy adults. Principles of physical training and role of physical activity and exercise in weight management and food intake regulation. Importance of physical activity in childhood, during pregnancy, in healthy adults and in improving functional capacity in the elderly.
- Fall
- Prerequisites: Undergraduate Basic Biochemistry (ANSC 234 or BIOC 311), Undergraduate Mammalian Physiology (EDKP 395 or PHGY 210 or ANSC 323), Undergraduate Introductory Nutrition (EDKP 292 or NUTR 207 or NUTR 307).
Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.
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12 credits from the following:
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FDSC 480. Food Industry Internship.
Credits: 12
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Summer 2025, Fall 2025, Winter 2026
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Description
Intership with an approved host organization in the food industry.
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.
NUTR 480. Nutrition Industry Internship.
Credits: 12
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Summer 2025, Fall 2025, Winter 2026, Summer 2026
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Description
Internship with an approved host organization in the nutrition product industry.
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.
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ELECTIVE COURSES
You must take at least 12 credits in Elective Courses
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Work Experience (Stages)
The NUTR 480 Industrial Stage/Nutrition (12 credits) course provides an excellent opportunity for students to apply and further develop their skills in foods and nutrition in a professional working environment in a wide variety of workplace settings. Students have been given projects in research laboratory settings and pilot plants of food manufacturing companies to work on food product development and nutrition labeling. Students have also developed nutrition promotion literature, website editing and nutrition articles related to consumer education regarding new food products, nutritional supplements or nutrition consulting services. Opportunities have also included international placements in non-governmental agencies involved in nutrition promotion in developing countries as well as research in clinical settings working with medical practitioners. Several students have received job offers from their employer to continue their participation in the company activities.
NUTR 480. Nutrition Industry Internship.
Credits: 12
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms offered: Summer 2025, Fall 2025, Winter 2026, Summer 2026
View offerings for or or or in Visual Schedule Builder.
Description
Internship with an approved host organization in the nutrition product industry.
- Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.
Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.
