Programs:
The Department of Human Nutritional Sciences offers both Masters (M.Sc.) and doctorate (Ph.D.) programs.

General Information:
The Department of Human Nutritional Sciences is one of the largest in Canada and the University of Manitoba is the only university in the province to offer graduate programs leading to the M.Sc. and Ph.D. degrees in the area of nutrition and food sciences. Graduate programs in Human Nutritional Sciences integrate concepts in metabolism, food and community nutrition.

Research in experimental nutrition explores the role of nutrients and food components in basic biological processes from the whole organism to the molecular level. Community and clinical nutrition research focuses on policy development, food choice behavior and novel approaches to disease management. Research related to foods includes investigations of the quality and stability of ingredients, development of functional and nutraceutical components from grains, oilseeds and legumes, and consumer preference and sensory characteristics of foods. A multidisciplinary approach to research is common, with linkages to university departments such as medicine, agricultural and food sciences, management, dentistry, nursing and physical education and recreation studies, as well as with the Richardson Centre for Functional Foods and Nutraceuticals and the Canadian Centre for Agri-food Research in Health and Medicine. Collaborations outside the University also exist with organizations such as the Canadian International Grains Institute, the Grain Research Laboratory, Agriculture and Agri-Food Canada, Manitoba Health, the Winnipeg Regional Health Authority and the Manitoba Institute of Child Health.

Courses offered in nutrition and metabolism address topics in phytochemicals, proteins, energy and carbohydrates, lipids, vitamins, minerals and trace elements. Community nutrition courses include topics in qualitative research, epidemiology, public policy, nutrition education and theoretical approaches to dietary change interventions. Topics related to food research include nutraceuticals, functional foods, lipids, flavour chemistry and sensory properties of foods.

An informal atmosphere exists with free interaction between faculty and graduate students. The department attracts local, national and international students, many of them holders of prestigious scholarships.

Graduate student training in the Department of Human Nutritional Sciences has led to careers as:

• research scientists in academic, public and private sectors
• technical specialists and research supervisors in food and pharmaceutical industries
• food and nutrition policy analysts
• food service managers
• health and wellness specialists and educators
• nutrition consultants
• university and government employees
• food quality assessment and research supervisors in government and agricultural laboratories.

Graduates of the M.Sc. program are qualified to meet the demands of public, industry and government for food and nutrition specialists skilled in planning, administering and evaluating programs. The program also includes training in biochemical and analytical methods.

Training at the Ph.D. level is offered as an Interdepartmental Program in Food & Nutritional Sciences or as a Ph.D. in Applied Health Sciences. It is designed for individuals who design and execute major research projects, train other researchers, serve as senior advisors and consultants in health, social or economic policy and planning, and teach in nutrition or foods areas.

Research interests:

Click here to view the list of our researchers and their area of interest.

Specific areas of research interests include the following:

• role of diet in health and disease
• community nutrition, including nutritional assessment, the study of consumer perceptions and food choices, and evaluation of nutrition education and programs
• effect of nutrients on body defense and immune systems including those involved in cell damage and repair and detoxification of environmental pollutants
• nutritional biochemistry and nutrient-gene interactions
• functional and health aspects of nutrients and foods in pediatric and geriatric populations
• application of the knowledge of functional foods and nutraceuticals in the design of food products for the general population and specific groups of individuals
• effects of modification and processing of oilseeds and oils on quality, stability and performance of foods
• relationship of sensory and chemical flavour properties of foods
• food security and policy development
• cultural and social aspects of food choice behaviors.

Research Facilities:
Human Nutritional Sciences houses laboratories for basic as well as applied research. Laboratories such as the Canada Foundation for Innovation Nutritional Sciences Research Facility and the Richardson Centre for Functional Foods and Nutraceuticals are equipped with the tools to carry out research at the level of the whole human, animal, cell, and molecule. Facilities for diet preparation for human and animal dietary intervention studies are available as well as modern analytical instrumentation and cell culture facilities. The George Weston Ltd. Sensory and Food Research Laboratory, with controlled ventilation and lighting and a computerized sensory analysis system, provides a controlled setting for testing of food products. This facility is used to evaluate the effects of food ingredients and nutraceuticals, storage conditions and preservation on food quality and consumer acceptance as well as on the commercial viability of a food or food products.

Admissions Information:
To be admitted to the M.Sc. program, a candidate must have a GPA of at least 3.0/4.5. An 4-year undergraduate degree from the Department OR another undergraduate degree with three credits of Physiology, three credits of Biochemistry and six credits in upper level foods or nutrition courses are required for unconditional admittance. Students with a 3-year undergraduate degree enter at the Pre-Master’s level, in which at least 18 credit hours of course work are required. Pre-Master’s students are not eligible for graduate student stipends and do not carry out a research project. Students applying to a Ph.D. program should hold a thesis-based Master’s degree in nutrition or a related field. Alternatively, evidence of an extensive publication and research background also may be considered.

Funding Opportunities:
Principal research sponsors are the Natural Sciences and Engineering Research Council of Canada, the Social Sciences and Humanities Research Council and the Canadian Institutes of Health Research, with additional support from industry, research agencies and foundations for specific fields of study. Departmental scholarships and teaching assistantships are available. Support also may be available from faculty research programs.