Foods Option
Credit Hrs  Course
Year 1    
HNSC 1200 3 Food: Facts and Fallacies
HNSC 1210 3 Nutrition for Health & Changing Lifestyles
CHEM 1300 3 Structure & Modeling in Chemistry
CHEM 1320 OR 3 Introduction to Organic Chemistry
CHEM 1310 3 Introduction to Physical Chemistry
BIOL 1410 OR 3-6 Anatomy of the Human Body (see notes)
BIOL 1020 &   Biology 1 (see notes)
BIOL 1030   Biology 2 (see notes)
BIOL 1412 3 Physiology of the Human Body (see notes)
PSYC 1200 OR 6 Introduction to Psychology
SOC 1200   Introduction to Sociology
Elective (see notes) 3 Course Title:
Elective (see notes) 3 Course Title:
Year 2    
HNSC 2130 3 Nutrition Through the Lifecycle
HNSC 2140 3 Basic Principles of Human Nutrition
HNSC 2150 3 Composition, Functional & Nutritional Properties of Food
HNSC 2160 3 Food Preparation & Preservation
CHEM 2770 3 Elements of Biochemistry 1(see notes)
CHEM 2780 3 Elements of Biochemistry 2 (see notes)
HEAL 2600 3 Integration of Health Determinants of Individuals
STAT 1000 3 Basic Statistical Analysis 1
STAT 2000 3 Basic Statistical Analysis 2
MKT 2210 3 Fundamentals of Marketing (see notes)
Year 3    
HNSC 3310 OR 3 Macronutrients & Human Health
HNSC 3300 3 Vitamins and Minerals in Human Health
HNSC 3350 3 Culture and Food Patterns
HNSC 3330 3 Ingredient Technology for Designed Foods
HMEC 2000 3 Research Methods and Presentation
HMEC 3000 3 Introduction to Social Epidemiology
FOOD 4150 3 Food Microbiology
Program Elective (see notes) 3 Course Title:
Program Elective (see notes) 3 Course Title:
Elective 3 Course Title:
Elective 3 Course Title:
Year 4    
HNSC 3260* 3 Food Quality Evaluation
HNSC 4290 3 Food, Nutrition & Health Policies
HNSC 4160 3 Seminar in Foods & Nutrition
HNSC 4270* 3 Sensory Evaluation of Food
HNSC 4280 3 Food Product Development
Program Elective (see notes) 3 Course Title:
Elective (see notes) 3 Course Title:
Elective (see notes) 3 Course Title:
Elective (see notes)
Elective (see notes)
3
3
Course Title:
Course Title:

*Required courses with an asterisk are offered every second year

You must have the prerequisites for any course you take. We will not override prerequisites in order to allow you to progress more quickly.

NOTES:
1. Check and consult the Undergraduate Calendar for former course numbers and other equivalents for prerequisites.
2. Students must take BIOL 1410 Anatomy of the Human Body or BIOL 1020 Biology 1 and BIOL 1030 Biology 2 AND require BIOL 1412 Physiology of the Human Body (3 credits) in order to take HNSC 3310 Macronutrients and Human Health and HNSC 3300 Vitamins and Minerals in Human Health. Free electives must be used to meet this requirement for BIOL 1412, if BIOL 1020 and BIOL 1030 are taken.
3. Students can take either BIOL 1412 (Physiology of the Human Body) or BIOL 2410 (Human Physiology 1) and BIOL 2420 (Human Physiology 2).
4. Students can take either CHEM 2770/MBIO 2770 (Elements of Biochemistry 1) or CHEM 2360/MBIO 2360 (Biochemistry 1: Bio-molecules and an Introduction to Metabolic Energy. Students can take either CHEM 2780/MBIO 2780 (Elements of Biochemistry 2) or CHEM 2370/MBIO 2370 (Biochemistry 2: Catabolism, Synthesis, and Information Pathways).
5. A Minor in Management is offered by the Asper School of Business for Human Ecology students. Refer to the Undergraduate Calendar for details. You may supplement MKT 2210 (required) and the 9 credit hours of Management courses taken for program electives with 6 more credit hours of Management courses to complete the Management Minor. Also, students may choose to complete a Voluntary Minor. Refer to the Undergraduate Calendar for details.
6. Program Electives – choose 9 credit hours from either the Asper School of Business, or from the Department of Food Science, Faculty of Agricultural and Food Sciences 3rd and 4th year courses only. Plan ahead to take the correct prerequisites for Food Science courses. Students must take courses designated only as FOOD courses (may not be co-taught with an HNSC course) to fulfill the program elective for Food Science 3rd and 4th year courses.
7. Electives are the student’s choice. Consider taking more courses from Human Nutritional Sciences (see below).

Human Nutrition Department Electives with a food emphasis (prerequisites in parentheses)  
HNSC 3342     Management for Food & Nutrition Professionals - 3cr hrs
HNSC 4120     Senior Thesis (Final year of program. Application required.  Enrolment limited) - 3cr hrs
HNSC 4122     Research Project in Human Nutritional Sciences (Final year of program. Application required.  Enrolment limited) - 6cr hrs
HNSC 4140     Food Production & Management (HNSC 2160, HNSC 3342, and Food Handlers Certificate) - 3cr hrs
HNSC 4540     Functional Foods & Nutraceuticals - 3cr hrs
HNSC 3870     Food Geographies - 3cr hrs

Additional Human Nutrition Department Electives (pre-requisites in parentheses)
HNSC 3320     Nutrition Education & Dietary Change - 3cr hrs
HNSC 4300     Community Nutrition Interventions - 3cr hrs
HNSC 4310     Nutrition & the Elderly - 3cr hrs
[offered in alternate years, opposite HNSC 4340 ]
HNSC 4340     Maternal & Child Nutrition - 3cr hrs
[offered in alternate years, opposite HNSC 4310 ]

*In the event of discrepancies with this document and the Undergraduate Calendar, the Undergraduate Calendar will prevail.