Program Overview

Ma¯trise Þs sciences nutrition et biosciences alimentaires

The Master of Science in Nutrition and Food Biosciences focuses on developing advanced research skills to address current challenges in the fields of nutrition and food biosciences in Canada and worldwide. The program covers the continuum from food transformation to health and well-being, offering advanced training in three main areas of expertise: clinical and public health nutrition, food science, and cellular and molecular nutrition.

Program Description

This interdisciplinary program provides students with in-depth knowledge of the chemical composition and physical characteristics of foods, determining their nutritional value and sensory properties. Students will study the cellular and molecular mechanisms underlying the metabolic effects associated with the roles of nutrition and food in promoting health and preventing and treating nutritional disorders.

Main Research Areas

The School of Nutrition is involved in three main research areas:

• Nutrition clinical and public health
• Food science
• Cellular and molecular nutrition

Tuition Fees and Funding

The estimated tuition fees for this program are available under the "Financer vos Útudes" section. International students enrolled in a French-language program may be eligible for a partial tuition fee exemption.

Admission Requirements

To be eligible, applicants must:

• Hold a bachelor's degree (or equivalent) in food science, nutrition, health sciences, biology, biochemistry, microbiology, biomedical sciences, or related disciplines with a minimum average of 70% (B).
• Demonstrate a high level of academic achievement, as evidenced by official transcripts, academic reference forms, and other supporting documents.
• Obtain a written confirmation from at least one faculty member willing to supervise their research and thesis.
• Provide a statement of interest and curriculum vitae.
• Submit two academic reference forms to support their application.

Language Requirements

Applicants must be proficient in the language of instruction, English. They must also provide proof of language proficiency if their native language is not English.

Program Requirements

The program requires:

• Completion of mandatory courses: NUT 5101, NUT 5102
• Completion of one credit of coursework in clinical nutrition and public health, one credit of coursework in food science, and one credit of coursework in cellular and molecular nutrition
• Completion of three credits of optional courses
• Presentation and defense of a thesis based on original research conducted under the direct supervision of a faculty member

Course List

The following courses are available:

• NUT 5101: Research and Communications in Nutrition and Food Biosciences
• NUT 5102: Knowledge Translation and Transfer for Nutrition and Food Biosciences
• NUT 5105: Current Challenges in Food Safety and Nutrition
• NUT 5106: Fundamentals of Food Risk Analysis
• NUT 5107: Fundamentals of Public Health Policy Development
• NUT 5108: Research and Seminars
• NUT 5109: Experiential Learning Internship Placement
• NUT 5110: Applied Food Policy and Regulation Analysis
• NUT 5111: Nutritional Epidemiology: Methods and Applications
• NUT 5112: Social Nutrition and Vulnerable Populations
• 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 and Facilities

The University of Ottawa is one of the top 10 research universities in Canada, with four strategic research areas:

• Creating a sustainable environment
• Promoting just societies
• Shaping the digital world
• Fostering health and well-being throughout life

The Faculty of Health Sciences is involved in various research centers and institutes, including:

• The LIFE Research Institute
• The Music and Health Research Institute
• The Centre for Research in Health and Nursing
• The Interdisciplinary Centre for Black Health

The faculty maintains close collaborations with research institutes in local hospitals, including:

• The Ottawa Hospital Research Institute
• The Children's Hospital of Eastern Ontario Research Institute
• The BruyÞre Research Institute
• The Royal's Institute of Mental Health Research
• The University of Ottawa Heart Institute
• The Montfort Hospital Institute

Minimum Requirements

The minimum passing grade for each course is C+. Two failures in courses or the research proposal, or two unsatisfactory research progress reports, will result in withdrawal from the program.