Food Science/Nutritional Science Honours (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.Sc.)) (122 credits)
Offered by: Food Science&Agr.Chemistry (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Food Science)
Program credit weight: 122
Program Description
Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
In addition to satisfying the research requirements, students must apply for the Honours program in March or April of their U3 year. It is the responsibility of the student to find a professor who is willing to support and supervise the research project. No student will be accepted into the program until a supervisor has agreed to supervise the student. Applicants must have a minimum CGPA of 3.3 to enter the Honours program and they must earn a B grade (3.0) or higher in the courses making up the Honours program. Students are required to achieve a minimum overall CGPA of 3.3 at graduation to obtain honours. Students can use their electives to complete the Honours program. The courses credited to the Honours program must be in addition to any required or complementary courses taken to satisfy the requirements of the student's major and specialization.
The Honours program consists of 12 credits of courses that follow one of two plans listed below.
Students who meet all the requirements will have the name of their program changed to include the word "Honours."
A brief description of the research activities involved will be documented and signed by the Program Director of the student's major, the supervisor of the research project, and the student.
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this Course Catalogue for prerequisites and minimum credit requirements.
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.
Required Courses (80 credits)
| Course | Title | Credits |
|---|---|---|
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2025, Winter 2026 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. | ||
| ANSC 234 | Biochemistry 2. | 3 |
Biochemistry 2. Terms offered: Winter 2026 Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion. | ||
| ANSC 323 | Mammalian Physiology. | 3 |
Mammalian Physiology. Terms offered: Fall 2025 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. | ||
| ANSC 424 | Metabolic Endocrinology. | 3 |
Metabolic Endocrinology. Terms offered: Winter 2026 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. | ||
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 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. | ||
| FDSC 213 | Analytical Chemistry 1. | 3 |
Analytical Chemistry 1. Terms offered: Fall 2025 Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 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. | ||
| FDSC 300 | Principles of Food Analysis 1. | 3 |
Principles of Food Analysis 1. Terms offered: Fall 2025 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. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 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. | ||
| FDSC 310 | Post Harvest Fruit and Vegetable Technology. | 3 |
Post Harvest Fruit and Vegetable Technology. Terms offered: Fall 2025 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. | ||
| FDSC 315 | Separation Techniques in Food Analysis 1. | 3 |
Separation Techniques in Food Analysis 1. Terms offered: Winter 2026 A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food. | ||
| FDSC 319 | Food Commodities. | 3 |
Food Commodities. Terms offered: Winter 2026 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. | ||
| FDSC 330 | Food Processing. | 3 |
Food Processing. Terms offered: Winter 2026 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. | ||
| FDSC 334 | Analysis of Food Toxins and Toxicants. | 3 |
Analysis of Food Toxins and Toxicants. Terms offered: Winter 2026 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. | ||
| FDSC 400 | Food Packaging. | 3 |
Food Packaging. Terms offered: Winter 2026 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. | ||
| FDSC 442 | Food Microbiology. | 3 |
Food Microbiology. Terms offered: Fall 2025 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. | ||
| FDSC 497 | Professional Seminar: Food. | 1.5 |
Professional Seminar: Food. Terms offered: Fall 2025, Winter 2026 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. | ||
| FDSC 525 | Food Quality Assurance. | 3 |
Food Quality Assurance. Terms offered: Winter 2026 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; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 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. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 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. | ||
| NUTR 214 | Food Fundamentals. | 4 |
Food Fundamentals. Terms offered: Fall 2025 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. | ||
| NUTR 307 | Metabolism and Human Nutrition. | 3 |
Metabolism and Human Nutrition. Terms offered: Fall 2025 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. | ||
| NUTR 337 | Nutrition Through Life. | 3 |
Nutrition Through Life. Terms offered: Winter 2026 Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour. | ||
| NUTR 344 | Clinical Nutrition 1. | 4 |
Clinical Nutrition 1. Terms offered: Winter 2026 Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia. | ||
| NUTR 497 | Professional Seminar: Nutrition. | 1.5 |
Professional Seminar: Nutrition. Terms offered: Fall 2025 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. | ||
| NUTR 512 | Herbs, Foods and Phytochemicals. | 3 |
Herbs, Foods and Phytochemicals. Terms offered: this course is not currently offered. An overview of the use of herbal medicines 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. | ||
Honours Courses
Students choose either Plan A or Plan B.
Honours Plan A
Two 6-credit Honours research courses in the subject area of the student's major, chosen in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
| Course | Title | Credits |
|---|---|---|
| FAES 401 | Honours Research Project 1. | 6 |
Honours Research Project 1. Terms offered: Fall 2025, Winter 2026 Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 402, Honours Research Project 2. | ||
| FAES 402 | Honours Research Project 2. | 6 |
Honours Research Project 2. Terms offered: Summer 2025, Fall 2025, Winter 2026 Honours Research Project 2 is the completion of the project begun in FAES 401 and requires a Progress Report, a Final Project Report and a Project Presentation. | ||
Honours Plan B
A minimum of two 3-credit Honours courses and 6 credits in 400- or 500-level courses, from the Faculty of Agricultural and Environmental Sciences, selected in consultation with the Program Director of the student's major. The topic of the Honours research project must be on a topic related to their major and selected in consultation with the Program Director of the student's major and the professor who has agreed to supervise the research project.
| Course | Title | Credits |
|---|---|---|
| FAES 405 | Honours Project 1. | 3 |
Honours Project 1. Terms offered: Fall 2025, Winter 2026 Students will prepare a Literature Review, Progress Report and deliver a Proposal Seminar as well as begin work on the research project. Completion of the project will take place in FAES 406, Honours Project 2. | ||
| FAES 406 | Honours Project 2. | 3 |
Honours Project 2. Terms offered: Fall 2025, Winter 2026 Honours Project 2 is the completion of the project begun in FAES 405 and requires a Progress Report, a Final Project Report and a Project Presentation. | ||
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits selected from:
| Course | Title | Credits |
|---|---|---|
| AGEC 200 | Principles of Microeconomics. | 3 |
Principles of Microeconomics. Terms offered: Fall 2025 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. | ||
| AGEC 201 | Principles of Macroeconomics. | 3 |
Principles of Macroeconomics. Terms offered: Winter 2026 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. | ||
| AGEC 330 | Agriculture and Food Markets. | 3 |
Agriculture and Food Markets. Terms offered: Fall 2025 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. | ||
| AGEC 430 | Agriculture, Food and Resource Policy. | 3 |
Agriculture, Food and Resource Policy. Terms offered: Winter 2026 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. | ||
| AGEC 442 | Economics of International Agricultural Development. | 3 |
Economics of International Agricultural Development. Terms offered: Winter 2026 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. | ||
| AGEC 450 | Agribusiness Management. | 3 |
Agribusiness Management. Terms offered: Winter 2026 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. | ||
At least 9 credits selected from:
| Course | Title | Credits |
|---|---|---|
| ENVR 203 | Knowledge, Ethics and Environment. | 3 |
Knowledge, Ethics and Environment. Terms offered: this course is not currently offered. 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. | ||
| NUTR 301 | Psychology. | 3 |
Psychology. Terms offered: this course is not currently offered. A study of the general characteristics of physical, social, emotional and intellectual development, the psychology of learning, and the growth and development of personality. | ||
| NUTR 322 | Applied Sciences Communication. | 3 |
Applied Sciences Communication. Terms offered: Winter 2026 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. | ||
| NUTR 342 | Applied Human Resources. | 3 |
Applied Human Resources. Terms offered: Fall 2025 This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness. | ||
12 credits selected from:
| Course | Title | Credits |
|---|---|---|
| FDSC 480 | Food Industry Internship. | 12 |
Food Industry Internship. Terms offered: Summer 2025, Fall 2025, Winter 2026 Intership with an approved host organization in the food industry. | ||
| NUTR 480 | Nutrition Industry Internship. | 12 |
Nutrition Industry Internship. Terms offered: Summer 2025, Fall 2025, Winter 2026 Internship with an approved host organization in the nutrition product industry. | ||
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.