Program Overview

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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 strong foundation in food science, nutrition, and business, preparing them for careers in the food industry.

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 courses in food science, nutrition, and business, including food microbiology, food product development, and marketing.

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, such as Introduction to Agrifood Systems, Experimental Methods in Agricultural and Food Sciences, and Food Microbiology
• 51-57 credit hours of elective courses, including Food Product Development, Quality Control in Foods, and Marketing
• 15 credit hours of concentration courses, chosen from one of three concentrations: Quality Assurance, Food Product Development, or Food Industry Management

Progression Plan

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

• Year 1: Introduction to Agrifood Systems, Food: Facts and Fallacies, and other foundation courses
• Year 2: Experimental Methods in Agricultural and Food Sciences, Nutrition Through the Life Cycle, and other core courses
• Year 3: Food Microbiology, Quality Control in Foods, and other advanced courses
• Year 4: Food Product Development, HACCP and Food Safety Regulations, and other specialized courses

Concentrations

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

• Quality Assurance Concentration: Focuses on the principles and practices of quality assurance in the food industry, including food analysis and statistical quality control.
• Food Product Development Concentration: Emphasizes the development of new food products, including food analysis, sensory evaluation, and functional foods.
• Food Industry Management Concentration: Prepares students for management roles in the food industry, including courses in business, marketing, and human resource management.

Courses

Some of the courses available in the Food Industry Option include:

• 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 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 4280: Food Product Development
• HNSC 4364: Foods Industry Option Practicum

Admission Requirements

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

• A minimum grade of 70% in each of English 40S, Applied or Pre-Calculus Math 40S, and Academic 40S
• A minimum overall average of 70% in the five courses required for admission

Academic Regulations

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

• Students must maintain a minimum degree grade point average (DGPA) of 2.0 to remain in good standing.
• Students who fail to meet the minimum DGPA may be placed on academic warning or probation.
• Students who are on academic warning or probation must meet with an academic advisor to develop a plan to improve their academic standing.

Cooperative Education Program

The Cooperative Education Program is an optional program that allows students to gain practical work experience in the food industry. Students who participate in the program will be required to complete three work terms, each lasting a minimum of 420 hours. The work terms will be completed in the summer after the second, third, and fourth years of study.

Faculty Academic Regulations

The Faculty of Agricultural and Food Sciences has additional academic regulations that apply to all students in the faculty, including:

• Degree GPA (DGPA): A minimum DGPA of 2.0 is required to remain in good standing.
• Scholastic Requirements: A minimum passing grade of "D" is required in all courses.
• Course Load Limits: Students may take a maximum of 39 credit hours during the regular session.
• Course Availability: Courses are subject to change and may not be offered every year.
• Prerequisite and Corequisite Definitions: Prerequisites and corequisites are defined by the faculty and must be met before registering for a course.

Academic Regulations for Diploma Program

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

• Requirements for Graduation: Students must complete a minimum of 93 credit hours, including all required courses, to graduate.
• Part-Time vs. Full-Time Status: Students who take fewer than 60% of the normal full-time course load are considered part-time.
• Scholastic Standards: A minimum passing grade of "D" is required in all courses.
• Academic Assessment Standards: Students who fail to meet the minimum DGPA may be placed on academic warning or probation.

Cooperative Education Program

The Cooperative Education Program is an optional program that allows students to gain practical work experience in the food industry. Students who participate in the program will be required to complete three work terms, each lasting a minimum of 420 hours. The work terms will be completed in the summer after the second, third, and fourth years of study.

Introduction

The University of Manitoba has a number of academic regulations and requirements that apply to all students, including:

• Residence and Written English and Mathematics Requirements: Students must complete a minimum number of credit hours at the University of Manitoba to meet the residence requirement.
• Course Identification: Courses are identified by a four-digit number, with the first two digits indicating the subject area and the last two digits indicating the course level.
• Grades and Grade Point Average Calculation: Grades are assigned a grade point value, and the grade point average is calculated by dividing the total grade points by the total number of credit hours.

Academic Evaluation

The University of Manitoba has a number of methods for evaluating student performance, including:

• Methods of Evaluation: Instructors will inform students of the method of evaluation to be used in each course.
• Academic Integrity: The University of Manitoba takes academic integrity seriously and has a number of policies and procedures in place to prevent and address academic misconduct.

Appeals of Grades

Students who are not satisfied with their grades may appeal to the Senate Committee on Appeals.

Attendance and Withdrawal

Students are expected to attend all classes and may be debarred from classes and examinations if they fail to meet the attendance requirements.

Deferred and Supplemental Examinations

Students who are unable to write a final examination may be eligible to write a deferred examination.

Final Examinations

Final examinations are normally held in December for Fall Term courses and in April/May for Winter Term courses.

Hold Status

Students who have outstanding obligations to the University may be placed on hold status and will not be permitted to register until the hold is cleared.

Graduation and Convocation

Students who have completed all the requirements for their degree may graduate and participate in the convocation ceremony.

Personal Information

Students are responsible for ensuring that their personal information, including their name and address, is up-to-date and accurate.