Specialization in Foods and Nutrition
The Specialization prepares students for possible employment in foods and nutrition careers, e.g. food service and distribution, population and community health, and food industry.
Graduates may also pursue advanced study in areas such as community development, education, food science/safety, food service management, and others.
Students are encouraged to seek academic advising early in the program, especially if they intend to combine the Specialization with a Major or Minor in a complementary field.
Admission Requirements
Completion of first year requirements with no failures. Students must have a minimum of at least 60% in the following courses:
- Chemistry 1301A/B, Chemistry 1302A/B
- Biology 1290B
- Foods and Nutrition 1070A/B
- Foods and Nutrition 1241A/B
- Physiology 1021
Module/Program Information
Module
9.0 courses:
- 3.0 courses: Foods and Nutrition 2232, Foods and Nutrition 2266F/G, Foods and Nutrition 2230A/B, Foods and Nutrition 2449A/B, Foods and Nutrition 3342A/B.
- 0.5 course: Human Ecology 2222A/B.
- 0.5 course from: Chemistry 2003A/B (recommended), Chemistry 2213A/B.
- 0.5 course from: Biochemistry 2288A (recommended), Biochemistry 2280A.
- 4.5 courses from: Foods and Nutrition or Human Ecology at the 3000 or 4000-level.
Progression
To remain in the Specialization in Foods and Nutrition, students must maintain a modular average of 60% or above.
