Program Overview

Human Nutritional Sciences, B.Sc. - Agreement with Red River College Culinary Arts

The Human Nutritional Sciences program at the University of Manitoba offers a unique opportunity for students to combine their passion for nutrition and culinary arts. Through an agreement with Red River College, students can earn a Bachelor of Science degree in Human Nutritional Sciences while also gaining practical experience in culinary arts.

Overview

The program is designed to provide students with a comprehensive understanding of human nutrition and the culinary arts. Students will take a combination of courses in nutrition, food science, and culinary arts, as well as participate in practical training in a commercial kitchen setting.

Degree Requirements

To graduate with a Bachelor of Science degree in Human Nutritional Sciences, students must complete a minimum of 120 credit hours of coursework. The program includes a combination of required and elective courses, as well as a practicum or research project.

• Required Courses:
  • AGRI 1600: Introduction to Agrifood Systems
  • AGRI 2400: Experimental Methods in Agricultural and Food Sciences
  • BIOL 1410: Anatomy of the Human Body
  • CHEM 1100: Introductory Chemistry
  • CHEM 1130: Introduction to Organic Chemistry
  • CHEM/MBIO 2730: Elements of Biochemistry
  • CHEM 2740: Introduction to the Biochemistry Laboratory
  • HNSC 2000: Research Methods and Presentation
  • HNSC 2140: Basic Principles of Human Nutrition
  • HNSC 2150: Composition, Functional and Nutritional Properties of Foods
  • 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 4100: Current Issues in Food and Human Nutrition
  • HNSC 4290: Food, Nutrition and Health Policies

Concentrations

The program offers two concentrations: Human Nutrition and Foods.

Human Nutrition

• HNSC 4300: Community Nutrition Intervention
• HNSC 4310: Nutrition and the Elderly
• HNSC 4340: Maternal and Child Nutrition
• HNSC 4350: Nutrition in Exercise and Sport

Foods

• HNSC 4270: Sensory Evaluation of Food
• HNSC 4540: Functional Foods and Nutraceuticals

Courses

A wide range of courses are available in the Human Nutritional Sciences program, including:

• 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 eligible for admission to the Human Nutritional Sciences program, students must meet the following requirements:

• High school graduation with a minimum average of 70% in five full credits at the Grade 12 level
• English 40S
• Mathematics 40S (Pre-Calculus or Applied)
• Academic 40S
• Academic 40S

Academic Regulations

The Faculty of Agricultural and Food Sciences has regulations and requirements that apply specifically to the Human Nutritional Sciences program. These regulations include:

• Degree GPA (DGPA)
• Scholastic Requirements
• Course Load Limits
• Course Availability
• Prerequisite and Corequisite Definitions
• Dean's Honour Roll
• Graduation With Distinction
• Repeating Courses
• Academic Assessment Standards
• Appeals
• Reinstatement Policy
• Time Limits and Lapse of Credit
• Re-registration of Returning Degree Students
• Residence Requirements for Degree Programs
• Supplemental Exams
• University Written English and Mathematics Requirements
• Transfer of Credit

University Written English and Mathematics Requirements

All students are required to complete a university Written English and Mathematics requirement within the first 60 credit hours of their program. The Human Nutritional Sciences written (W) and mathematics (M) requirements are satisfied by required courses HNSC 2000 and AGRI 2400 or STAT 2000.

Academic Integrity

The University of Manitoba takes academic integrity seriously. Academic integrity refers to the adherence and alignment with ethical and professional principles, standards, practices, and guided by a consistent system of values including honesty, trust, fairness, respect, responsibility, and courage that serves as the foundation for making decisions and taking actions in education, research, and scholarship.

Graduation and Convocation

Students may graduate from the University of Manitoba at the end of the following terms: Winter (May/June graduation date), Summer (October graduation date), and Fall (February graduation date). Convocation ceremonies are held in May/June and October only. Students who graduate at the end of Fall term are welcome to attend the May/June ceremonies.