Program Overview

---

Food Industry Option, B.Sc. - Human Nutritional Sciences

The Food Industry Option is a four-year degree program that focuses on the application of food science and human nutrition principles to the food industry. This program is designed to provide students with a comprehensive understanding of the food industry, including food processing, quality control, and product development.

Overview

The Food Industry Option is one of three options available in the Human Nutritional Sciences program. Students in this option will take a combination of core courses in human nutrition, food science, and business, as well as elective courses that allow them to specialize in areas such as food product development, quality control, or food safety.

Degree Requirements

To graduate with a B.Sc. in Human Nutritional Sciences - Food Industry Option, students must complete a minimum of 120 credit hours, including:

• 63-69 credit hours of required courses, including:
  • Introduction to Agrifood Systems
  • Experimental Methods in Agricultural and Food Sciences
  • Anatomy of the Human Body
  • Biology 1: Principles and Themes
  • Introductory Chemistry 1: Atomic and Molecular Structure and Energetics
  • Introduction to Organic Chemistry
  • Elements of Biochemistry 1
  • Introduction to the Biochemistry Laboratory
  • Elements of Biochemistry 2
  • Food Microbiology 1
  • Integration of Health Determinants of Individuals
  • Introduction to Social Epidemiology
  • Food: Facts and Fallacies
  • Nutrition for Health and Changing Lifestyles
  • Research Methods and Presentation
  • Nutrition Through the Life Cycle
  • Basic Principles of Human Nutrition
  • Composition, Functional and Nutritional Properties of Foods
  • Principles of Food Preparation and Preservation
  • Current Issues in Food and Human Nutrition
• 51-57 credit hours of elective courses, including:
  • Introduction to Agribusiness Management
  • Quality Control in Foods
  • HACCP and Food Safety Regulations
  • Vitamins and Minerals in Human Health
  • Ingredient Technology for Food Design
  • Food Product Development
  • Foods Industry Option Practicum
  • Fundamentals of Marketing
  • Free Electives

Progression Plan

The suggested progression plan for the Food Industry Option is as follows:

Year 1

• HNSC 1200: Food: Facts and Fallacies
• HNSC 1210: Nutrition for Health and Changing Lifestyles
• AGRI 1600: Introduction to Agrifood Systems
• BIOL 1410: Anatomy of the Human Body
• CHEM 1100: Introductory Chemistry 1: Atomic and Molecular Structure and Energetics
• CHEM 1110: Introductory Chemistry 2: Interaction, Reactivity, and Chemical Properties
• PSYC 1200: Introduction to Psychology
• Free Elective(s)

Year 2

• HNSC 2000: Research Methods and Presentation
• HNSC 2130: Nutrition Through the Life Cycle
• HNSC 2140: Basic Principles of Human Nutrition
• HNSC 2150: Composition, Functional and Nutritional Properties of Foods
• HNSC 2160: Principles of Food Preparation and Preservation
• ABIZ 1000: Introduction to Agribusiness Management
• AGRI 2400: Experimental Methods in Agricultural and Food Sciences
• CHEM/MBIO 2730: Elements of Biochemistry 1
• CHEM 2740: Introduction to the Biochemistry Laboratory
• CHEM/MBIO 2750: Elements of Biochemistry 2

Year 3

• HNSC 3330: Ingredient Technology for Food Design
• FOOD 4150: Food Microbiology 1
• FOOD 4200: Quality Control in Foods
• HEAL 2600: Integration of Health Determinants of Individuals
• HEAL 3000: Introduction to Social Epidemiology
• MKT 2210: Fundamentals of Marketing
• Concentration Electives
• Free Electives

Year 4

• HNSC 3300: Vitamins and Minerals in Human Health
• HNSC 4100: Current Issues in Food and Human Nutrition
• HNSC 4280: Food Product Development
• HNSC 4364: Foods Industry Option Practicum
• FOOD 4502: HACCP and Food Safety Regulations
• Concentration Electives
• Free Elective

Concentrations

Students in the Food Industry Option must complete one of the following three concentrations:

Quality Assurance Concentration

• FOOD 4160: Food Analysis 1
• FOOD 4250: Food Analysis 2
• HNSC 4270: Sensory Evaluation of Food
• STAT 3000: Applied Linear Statistical Models
• STAT 3170: Statistical Quality Control

Food Product Development Concentration

• FOOD 4160: Food Analysis 1
• FOOD 4250: Food Analysis 2
• Up to one of the following:
  • FOOD 3160: Frozen Dairy Products
  • FOOD 3170: Cheese and Fermented Milk Products
  • FOOD 3200: Baking Science and Technology
• HNSC 4270: Sensory Evaluation of Food
• HNSC 4290: Food, Nutrition and Health Policies
• HNSC 4540: Functional Foods and Nutraceuticals
• STAT 3000: Applied Linear Statistical Models

Food Industry Management Concentration

• ACC 1100: Introductory Financial Accounting
• GMGT 2060: Management and Organizational Theory
• GMGT 3010: Management Decision-Making
• HRIR 2440: Human Resource Management
• MKT 3220: Marketing Research
• HNSC 3342: Management for Food and Nutrition Professionals
• Select any GMGT course at the 3000 level

Courses

The following courses are available in the Human Nutritional Sciences program:

• HNSC 1100: Nutrition for Healthy Living
• HNSC 1200: Food: Facts and Fallacies
• HNSC 1210: Nutrition for Health and Changing Lifestyles
• HNSC 2000: Research Methods and Presentation
• HNSC 2130: Nutrition Through the Life Cycle
• HNSC 2140: Basic Principles of Human Nutrition
• HNSC 2150: Composition, Functional and Nutritional Properties of Foods
• HNSC 2160: Principles of Food Preparation and Preservation
• HNSC 2170: Nutrition for Health Professionals
• HNSC 3220: Food and Nutrition Literacy Education
• HNSC 3300: Vitamins and Minerals in Human Health
• HNSC 3310: Macronutrients and Human Health
• HNSC 3330: Ingredient Technology for Food Design
• HNSC 3342: Management for Food and Nutrition Professionals
• HNSC 3350: Culture and Food Patterns
• HNSC 3400: Nutrition Assessment and Counselling
• HNSC 3870: Food Geographies
• HNSC 4100: Current Issues in Food and Human Nutrition
• HNSC 4120: Senior Thesis
• HNSC 4122: Research Project in Human Nutritional Sciences
• HNSC 4140: Quantity Food Production and Management
• HNSC 4260: Selected Topics in Human Nutrition
• HNSC 4270: Sensory Evaluation of Food
• HNSC 4280: Food Product Development
• HNSC 4290: Food, Nutrition and Health Policies
• HNSC 4300: Community Nutrition Intervention
• HNSC 4310: Nutrition and the Elderly
• HNSC 4340: Maternal and Child Nutrition
• HNSC 4350: Nutrition in Exercise and Sport
• HNSC 4362: Nutrition Option Practicum
• HNSC 4364: Foods Industry Option Practicum
• HNSC 4500: Clinical Nutrition I
• HNSC 4540: Functional Foods and Nutraceuticals
• HNSC 4550: Clinical Nutrition II

Admission Requirements

To be admitted to the Food Industry Option, students must meet the admission requirements for the Faculty of Agricultural and Food Sciences, which include:

• A minimum 70% average over five full credits at the Grade 12 level in courses designated S, G, or U
• A minimum grade of 60% in each of the required courses, including English 40S, Applied or Pre-Calculus Math 40S, and Academic 40S

Academic Regulations

The academic regulations for the Food Industry Option are as follows:

• Students must achieve a minimum DGPA of 2.0 to graduate
• Students must complete a minimum of 120 credit hours to graduate
• Students must complete all required courses, including core courses, elective courses, and concentration courses
• Students must complete a practicum in the food industry

Cooperative Education Program

The Cooperative Education Program is an optional program that allows students to gain practical experience in the food industry. Students who participate in the program will complete three work terms, each lasting four months, and will receive a co-op designation on their degree parchment.

Faculty Academic Regulations

The Faculty of Agricultural and Food Sciences has the following academic regulations:

• Students must achieve a minimum DGPA of 2.0 to graduate
• Students must complete a minimum of 120 credit hours to graduate
• Students must complete all required courses, including core courses, elective courses, and concentration courses
• Students must complete a practicum in the food industry

Academic Regulations for Diploma Program

The academic regulations for the Diploma in Agriculture program are as follows:

• Students must achieve a minimum DGPA of 2.0 to graduate
• Students must complete a minimum of 93 credit hours to graduate
• Students must complete all required courses, including core courses and elective courses

Residence and Written English and Mathematics Requirements

The University of Manitoba has the following residence and written English and mathematics requirements:

• Students must complete a minimum of 60 credit hours at the University of Manitoba to graduate
• Students must complete a minimum of one three-credit hour course with significant content in written English
• Students must complete a minimum of one three-credit hour course with significant content in mathematics

Course Identification

The University of Manitoba uses the following course identification system:

• Courses are identified by a four-character code, followed by a four-digit number
• The four-character code indicates the subject area of the course
• The four-digit number indicates the level of the course, with 1000-level courses being introductory courses, 2000-level courses being second-year courses, and so on

Grades and Grade Point Average Calculation

The University of Manitoba uses the following grading system:

• A+: 4.5
• A: 4.0
• B+: 3.5
• B: 3.0
• C+: 2.5
• C: 2.0
• D: 1.0
• F: 0

The grade point average (GPA) is calculated by dividing the total number of quality points by the total number of credit hours.

Academic Evaluation

The University of Manitoba evaluates student performance using the following methods:

• Final exams
• Term work
• Quizzes and tests
• Assignments and projects

Academic Integrity

The University of Manitoba takes academic integrity seriously and has policies and procedures in place to prevent and address academic misconduct.

Appeals of Grades

Students who wish to appeal a grade must follow the appeals process, which includes:

• Discussing the grade with the instructor
• Submitting a formal appeal to the department or faculty
• Appealing to the Senate Committee on Appeals

Attendance and Withdrawal

The University of Manitoba has the following attendance and withdrawal regulations:

• Students are expected to attend all classes and labs
• Students who miss a class or lab without a valid reason may be penalized
• Students who wish to withdraw from a course must do so by the deadline, which is normally the end of the sixth week of classes

Deferred and Supplemental Examinations

The University of Manitoba has the following regulations regarding deferred and supplemental examinations:

• Students who are unable to write a final exam due to illness or other extenuating circumstances may be granted a deferred exam
• Students who fail a course may be granted a supplemental exam

Final Examinations

The University of Manitoba has the following regulations regarding final examinations:

• Final exams are normally held in December for Fall Term courses and in April/May for Winter Term courses
• Students who miss a final exam without a valid reason may be penalized
• Students who wish to appeal a final exam grade must follow the appeals process

Hold Status

The University of Manitoba has the following regulations regarding hold status:

• Students who have an outstanding obligation to the university, such as unpaid fees or unreturned library books, may be placed on hold
• Students who are on hold may not be able to register for courses or receive transcripts or diplomas

Graduation and Convocation

The University of Manitoba has the following regulations regarding graduation and convocation:

• Students who have completed all degree requirements may graduate
• Graduation ceremonies are held in May/June and October
• Students who wish to attend convocation must register in advance and pay a fee

Personal Information

The University of Manitoba has the following regulations regarding personal information:

• Students must provide their full legal name and date of birth
• Students must keep their address and phone number up to date
• Students who wish to change their name or other personal information must provide official documentation.