Frequently Asked Questions for students in programs in Food Science and Human Nutritional Sciences
On March 21, 2017, the University of Manitoba’s Board of Governors approved the joining of the Departments of Food Science and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences to form the new Department of Food and Human Nutritional Sciences. The merger is effective July 1, 2017.
1. Will my required courses or program requirements change? Will my degree change?
No. For students, there will be no changes in program requirements or degree structure. Students can still earn either a B.Sc. (Food Science) or B.Sc. (Human Nutritional Sciences), M.Sc. (Food Science) or M.Sc. (Human Nutritional Sciences, or Ph.D. (Food Sciences) or Ph.D. (Human Nutritional Sciences). Any proposed changes to academic programs in the future will continue to follow the standard institutional processes already in place and will require the appropriate Senate and/or Board approvals.
2. How is student research affected?
There are no changes to student research – students will continue to report to their supervisor as usual and to conduct research as per their project parameters.
3. Will my labs or classrooms change?
Current research and teaching laboratories, teaching space and offices, student meeting and support spaces, and administrative spaces currently occupied or shared by the Department of Human Nutritional Sciences or the Department of Food Science, will be maintained for now, and students, faculty and staff will be notified when and if changes occur.
4. Does anything change when registering for classes?
No. For students, there will be no changes in program requirements or degree structure.
5. Why did you make this change?
A “Department of Food and Human Nutritional Sciences” unites the two key academic units that are engaged in teaching, research and outreach activities with a common vision to make outstanding contributions to the health and wellbeing of Manitobans and the economic health of the province and region. This will be accomplished through innovation and leadership in research and advanced education in areas related to food processing and preservation, food safety and quality assurance, metabolic and molecular nutrition, and applied human nutrition.
6. Will my advisors change?
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