Nutrition and Food Sciences

This program is offered cooperatively by the Faculty of Agriculture, Forestry and Home Economics at the University of Alberta. This program offers courses leading to the degree of Bachelor of Science in Nutrition and Food Sciences. Three majors are offered: Food Science and Technology, Nutrition and Food, and Nutrition. The Food Science and Technology Major meets the guidelines of the Canadian Institute of Food Science and Technology (CIFST) and the Institute of Food Technologists (IFT). The Nutritional Science Major, with appropriate courses chosen from the approved program electives, is accredited by the Dietitians of Canada. Students planning to be Registered Dietitians should carefully read the information provided in the University of Alberta calendar.

Field of study: Nutrition Sciences

The Nutrition and Food Sciences program at Red Deer College offers students a comprehensive education in the fields of nutrition, food science, and dietetics. This program is designed to prepare students for careers in areas such as community and clinical nutrition, food service management, and research. Throughout the curriculum, students engage in both theoretical coursework and practical experiences, gaining a thorough understanding of human nutrition, food safety, food technology, and dietary assessment.

The program emphasizes the importance of healthy eating habits and nutrition strategies for improving overall well-being. Students learn about the physiological and biochemical aspects of nutrition, as well as the social, cultural, and environmental factors that influence food choices. Coursework covers key topics such as macronutrients and micronutrients, community health, nutritional assessment, and food microbiology. Additionally, students develop skills in food preparation and management, enabling them to pursue careers in food service operations and menu planning.

Practical experience is a core component of the program, with opportunities for internships, cooperative education, and industry placements. These experiences allow students to apply their knowledge in real-world settings, build professional networks, and enhance their employment prospects upon graduation. The program also collaborates with local health organizations and food industry partners, providing students with valuable industry insights and hands-on training.

Graduates of the program are well-equipped to pursue further education or enter the workforce in various sectors including healthcare, public health, food manufacturing, and community organizations. The program's strong foundation in both scientific principles and practical skills ensures that students are prepared to contribute to promoting healthier communities and improving food systems. Whether aiming to become registered dietitians or food industry specialists, students will find that the Nutrition and Food Sciences program at Red Deer College provides a solid pathway towards achieving their career goals in the dynamic and vital field of nutrition.

Program Requirements:

The Nutrition and Food Sciences diploma program at Red Deer College is designed to prepare students for careers in dietetics, food service management, and community nutrition. To graduate from this program, students must complete a minimum of 60 credits, which typically includes both coursework and practical experiences. The program curriculum encompasses foundational sciences such as biology, chemistry, and anatomy, providing students with a solid understanding of the human body and its nutritional needs. Students are required to undertake courses in nutrition theory, food safety, food service management, and community health, ensuring a comprehensive knowledge base for various roles in the food and nutrition sector.

Throughout the program, students must participate in laboratory sessions to develop practical skills in food preparation, analysis, and safety procedures. Additionally, there are supervised practicum placements that provide hands-on experience in real-world settings, such as hospitals, community health organizations, and food service operations, which are mandatory for program completion. These placements help students apply theoretical knowledge, develop professional competencies, and build networks within the industry.

Students are also expected to complete assessments, including exams, projects, and presentations, to demonstrate their understanding of course material. Some courses may require group work, research assignments, or case studies to foster collaborative and analytical skills. To advance through the program, students must maintain a minimum grade point average (GPA) as specified by the college guidelines, typically around 2.0 on a 4.0 scale.

Participation in seminars, workshops, and guest lectures led by industry professionals is encouraged to enhance learning and professional development. The program may also include electives or specialization options, allowing students to tailor their education towards areas such as clinical nutrition, public health, or food industry management. Successful completion of all coursework, practical exams, and practicum placements is required to graduate from the program and earn the diploma. Students are advised to stay informed of any updates or additional requirements from Red Deer College's official communications to ensure compliance and successful program completion.

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

Funding for the Nutrition and Food Sciences program at Red Deer College is available through various financial aid options, including scholarships, bursaries, and financial assistance programs. Students enrolled in the program can apply for institutional scholarships based on academic achievement, leadership, and community involvement. Red Deer College offers both entrance scholarships for incoming students and ongoing awards for continuing students, which help offset tuition costs and related expenses. Bursaries are also available for students demonstrating financial need, providing critical support to ensure access to quality education. Additionally, students may explore external funding sources such as government student aid programs, which are designed to support post-secondary education costs in Alberta and across Canada. These programs include federal grants, provincial grants, and loan programs, which can be accessed through the Alberta Student Aid Office. Students are encouraged to complete the Free Application for Federal Student Aid (FAFSA) and the Alberta Student Financial Aid application to determine eligibility for these resources. The college also offers work-study opportunities and part-time employment within campus facilities, allowing students to earn income while studying. For international students, there are specific scholarship options and funding supports that can be pursued through Red Deer College’s international student services. Payment plans are also available to help manage tuition payments over multiple installments. Furthermore, students are advised to seek sponsorship or assistance from community organizations and industry partners, which sometimes support students pursuing careers in nutrition and food sciences. The college’s financial aid office provides comprehensive guidance on applying for these programs, ensuring students are aware of all funding opportunities relevant to their circumstances. Overall, funding options at Red Deer College are designed to make education in Nutrition and Food Sciences accessible and affordable, helping students to focus on their academic and professional development without undue financial hardship.

The Nutrition and Food Sciences program at Red Deer College offers students a comprehensive education in the essential aspects of nutrition, food sciences, and human health. Designed to prepare graduates for entry-level positions in the food industry, community health organizations, or for further studies in health sciences, the program combines theoretical knowledge with practical skills. Students explore various topics including human nutrition, diet planning, food safety, culinary techniques, food service management, and community health promotion. The curriculum emphasizes current scientific research, applied practices, and ethical considerations in the field of nutrition. Learners also develop laboratory skills and participate in experiential learning opportunities that prepare them for real-world challenges. The program is ideal for individuals passionate about improving public health through proper nutrition and food safety practices. It provides a pathway for students interested in working with diverse populations such as children, seniors, athletes, or individuals with special dietary needs. Upon completion, students are equipped with the knowledge necessary to contribute to healthy lifestyle promotion, disease prevention, and food quality standards. The program often includes internships or cooperative education placements, offering valuable industry experience and networking opportunities. Graduates may pursue careers in nutrition counseling, food service management, public health agencies, or they may choose to continue their education in more specialized health or food science programs. Red Deer College’s focus on community engagement and practical application ensures students gain relevant, up-to-date skills aligned with current industry demands. The faculty comprises experienced professionals dedicated to mentoring students and fostering a collaborative learning environment. Overall, the Nutrition and Food Sciences program at Red Deer College prepares students to make meaningful contributions to the fields of nutrition and food sciences, supporting healthier communities through informed dietary practices and food safety standards.