Nutrition and Food Science — Nutrition

The Bachelor of Science in Nutrition and Food Science with a specialization in Nutrition at the University of Alberta offers students a comprehensive education in the science of food and human nutrition. This program is designed to prepare students for careers in dietetics, healthcare, food industry, research, and community health. Through a combination of foundational sciences, applied coursework, and practical experience, students gain a deep understanding of how nutrients impact human health, the role of food in disease prevention, and the development of healthy dietary practices. The curriculum covers areas such as anatomy, physiology, biochemistry, food safety, food processing, and public health nutrition. Students also have opportunities to engage in research projects, internships, and community outreach activities, enhancing their practical skills and real-world knowledge. The program emphasizes current issues in nutrition, including chronic disease management, community nutrition strategies, and sustainable food practices. Graduates of the program are well-equipped to pursue further education or enter professional careers as registered dietitians, nutrition consultants, food scientists, or public health practitioners. The University of Alberta's state-of-the-art facilities, expert faculty, and strong connections with industry and health organizations provide students with an enriching learning environment. Committed to fostering scientific inquiry, critical thinking, and ethical practice, the program prepares students to address complex nutritional challenges and contribute positively to individual and community health. With a rich history of academic excellence and innovative research, the Nutrition and Food Science program at the University of Alberta stands out as a leader in nutrition education, empowering graduates to make meaningful impacts in diverse settings across Canada and beyond.

The Bachelor of Science in Nutrition and Food Science at the University of Alberta is a comprehensive undergraduate program designed to prepare students for diverse careers within the food and health industries. This program offers a strong foundation in the biological, chemical, and social sciences, with a focus on understanding the principles of human nutrition, food safety, and food technology. Students will explore how nutrients influence human health and development, learning to assess nutritional needs across different populations and life stages.

Throughout the program, learners will engage in rigorous coursework covering topics such as food composition, dietary assessment, community nutrition, food manufacturing processes, and regulatory policies. The curriculum emphasizes practical experience through laboratory work, case studies, and internships, enabling students to apply theoretical knowledge to real-world scenarios. Specializations within the program allow students to tailor their education toward areas such as clinical nutrition, community health, or food industry practices.

Research opportunities are available for students interested in advancing their understanding of nutrition science and contributing to innovative solutions for public health challenges. Faculty members are active researchers and industry professionals, providing mentorship and fostering a collaborative learning environment. The program also prepares graduates for professional certification exams, such as those required by dietetics associations, and provides a pathway to graduate studies in nutrition, food science, or related fields.

Graduates of the Nutrition and Food Science program develop critical thinking skills, scientific literacy, and ethical decision-making abilities. They are equipped to pursue careers in dietetics, food product development, public health policy, food safety regulation, and research. The program aims to cultivate well-rounded professionals capable of making impactful contributions to societal well-being through improved nutritional practices and innovative food solutions. With its combination of theoretical knowledge and practical experience, the program prepares students to become leaders in promoting health and nutrition at local, national, and global levels.

The undergraduate program in Nutrition and Food Science – Nutrition at the University of Alberta typically requires students to complete a comprehensive curriculum that combines foundational sciences with specialized coursework in nutrition. The program emphasizes the understanding of human nutrition, the science of food, and related health issues. Students are expected to undertake a variety of courses covering biological sciences such as biology and chemistry, as well as courses specific to nutrition, including nutrient metabolism, dietary assessment, and community nutrition. Practical training components, such as laboratory work and nutrition assessments, are integral parts of the program to develop hands-on experience. In addition, students may participate in research projects or internships to apply their learning in real-world settings. The program may include electives allowing students to tailor their education towards areas like pediatric nutrition, sports nutrition, or public health. To graduate, students must complete a specified number of credits, maintain a minimum GPA as determined by the university, and successfully pass all required core courses. The program prepares students for careers in health promotion, clinical nutrition, food industry, research, and policy making. Continuous assessment methods such as exams, assignments, and presentations are employed throughout the coursework. Overall, the program aims to equip students with both theoretical knowledge and practical skills necessary for a successful career in nutrition and food science.

Want to improve your English level for admission?

Prepare for the program requirements with English Online by the British Council.

• ✔️ Flexible study schedule
• ✔️ Experienced teachers
• ✔️ Certificate upon completion

📘 Recommended for students with an IELTS level of 6.0 or below.

Enroll in the course

The University of Alberta offers comprehensive financing options for students enrolled in the Nutrition and Food Science — Nutrition undergraduate program. Prospective students can explore a variety of funding sources to support their education. First, the university provides entrance scholarships based on academic achievement, which are awarded automatically to outstanding applicants upon admission. Additionally, there are renewable scholarships available for continuing students who maintain high academic performance, encouraging sustained excellence throughout the program.

Furthermore, students can apply for financial aid through government-sponsored student loan programs, including federal and provincial loans, which provide low-interest financing options tailored to students’ needs. The university also offers work-study opportunities, allowing students to gain practical experience while earning income to offset educational expenses. These positions are often related to their field of study, providing valuable professional development.

Many students finance their studies via part-time employment, both on-campus and in the surrounding community. The university maintains a robust career services office that helps students find part-time work and co-op placements in related industries, facilitating both income generation and practical experience. Additionally, there are several private scholarships and bursaries funded by alumni, community organizations, and industry partners, which students can apply for based on specific criteria such as academic merit, leadership, financial need, or community involvement.

International students pursuing this program may have access to additional scholarships specifically designed for international learners, as well as assistance in navigating external funding opportunities. The university also offers financial planning and advising services to help students budget their expenses and identify the most suitable funding sources.

Tuition fees for the Nutrition and Food Science — Nutrition program vary depending on the student’s residency status, level of study, and any applicable fee increases. The university provides transparent and detailed fee information on its website and encourages students to plan their finances early. Overall, the University of Alberta aims to make higher education accessible through a diverse range of funding options, supporting students in achieving their academic and professional goals in nutrition and food science.

The Bachelor of Science degree in Nutrition and Food Science — Nutrition at the University of Alberta offers students a comprehensive education in the science of food and its impact on human health. This program is designed to equip students with a thorough understanding of nutritional sciences, dietetics, food safety, and public health. Students will explore a variety of core subjects, including biochemistry, physiology, metabolism, food science, and community nutrition, providing a broad foundation for careers in health, research, food industry, and public policy.

The program includes both theoretical coursework and practical experience, often involving laboratory work, community placements, and research opportunities. Students will learn about the nutritional needs across different populations, the role of nutrients in disease prevention, and current issues in food security and sustainable food systems. Graduates of this program are prepared for roles in clinical settings, food industry management, government agencies, or for graduate studies in nutrition or related fields.

The curriculum emphasizes critical thinking, scientific analysis, and communication skills, essential for effective practice in nutrition. The University of Alberta's facilities support this learning with advanced laboratories and access to research centers dedicated to food sciences and human nutrition. Students are encouraged to engage in research projects and internships to gain hands-on experience.

Admission requirements typically include a strong academic background in sciences, including biology, chemistry, and mathematics, along with a keen interest in health and food sciences. The program also offers pathways for students interested in becoming registered dietitians, depending on additional accreditation and internship components.

Overall, the Nutrition and Food Science — Nutrition program at the University of Alberta prepares students to contribute meaningfully to the health and well-being of individuals and communities through evidence-based nutrition practices. The program’s interdisciplinary approach ensures graduates are well-equipped to address current and emerging challenges in nutrition, public health, and food security, making them valuable assets across diverse sectors.

The program duration is four years for a typical undergraduate degree, with options for specializations or minors in related fields. Upon completion, students receive a Bachelor of Science degree, opening pathways to professional accreditation, graduate studies, or employment in numerous sectors related to food and nutrition sciences.