Department of Food and Human Nutritional Sciences

Welcome to the Department of Food and Human Nutritional Sciences (FHNS) where you can pursue your interests in the science of food and the relationship between food, nutrition and health. Through our programs, you will become highly trained to address opportunities and challenges in our food systems that can impact the long-term quality of life locally and globally.

Students work in the pilot plant during a canning lab.

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Undergraduate programs

  • Undergraduate students testing their food product.

    BSc (Food Science)

    Explores how raw commodities are processed into healthy, safe and appealing foods, with a focus on the science of food production through lab-based research, or the business of food production through courses in business and management. The Food Science program is approved by the Institute of Food Technologists (IFT).

  • Student putting food into cartons.

    BSc (Human Nutritional Sciences)

    Promoting human health through food, nutrition and healthy eating for individuals and communities. The BSc in Human Nutritional Sciences (HNS) has nutrition, food, or food industry options. Both the BSc and the Second Degree programs are accredited by the Partnership for Dietetic Education and Practice (PDEP), allowing graduates to pursue a post-graduate dietetics internship en route to becoming a Registered Dietitian.

  • Institute of Food Technologists

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Our undergraduate options include four-year degree programs as well as minor programs. Students enjoy small classes which will provide you with the opportunity of interacting with faculty as well as the highly diverse student body. Our faculty and staff are highly committed to help shape the future leaders of the food and nutrition industries and strive to give you the support and tools to prepare you for your future career.

  • Minor in Food Science

    Students may obtain a minor in Food Science (18 credit hours) by completing:

    • FOOD 1000 Food Safety Today and Tomorrow
    • FOOD 2500 Food Chemistry

    Plus an additional 12 credit hours in FOOD courses excluding FOOD 4230 Food Research and FOOD 4100 - Current Issues in Food and Human Nutrition.

     

  • Minor in Human Nutrition and Metabolism

    Students may obtain a minor in Human Nutrition and Metabolism (18 credit hours) by completing the following courses:

    • HNSC 1200: Foods Facts and Fallacies
    • HNSC 1210: Nutrition for Health and Changing Lifestyles
    • HNSC 2140:  Basic Principles of Human Nutrition
    • HNSC 3300: Vitamins and Minerals in Human Health
    • HNSC 3310: Macronutrients and Human Health
    • HNSC 4120: Senior Thesis or
    • HNSC 4540: Functional Foods and Nutraceuticals

    Prerequisites for required courses may result in more than 18 credit hours.

  • FS course outlines

  • HNS course outlines

Graduate programs

Our graduate degree programs provide students the opportunity to study and conduct research at the forefront of emerging technologies within food processing and human nutrition.

  • The University of Manitoba is the only university in the province to offer graduate programs leading to the MSc and PhD degrees in the areas of food science and human nutritional sciences. Graduate students in the department work alongside world renowned researchers in cutting edge facilities applying innovative technologies.

  • Graduate student working in the laboratory.

Research and facilities

Core research and teaching strengths of the department are in food processing and preservation; food safety and quality assurance; metabolic and molecular nutrition; applied human nutrition; and food chemistry and bioresources.

  • Our research strengths uniquely position the department to build on, and further establish linkages with other disciplines and academic units seeking to understand relationships between food consumption and the health of individuals and communities.

    The department has several unique facilities which enable teaching and research in our core research and teaching strengths.

  • Up close look at a cultured petri dish.

Outreach

Our students and staff take their expertise beyond the classroom and the lab, engaging with the larger UM community and the general public to share food and nutrition knowledge.

  • Students cooking with youth in the kitchen.

  • CanU is an after-school mentoring program that introduces under resourced Winnipeg youth at more than 15 area schools to the dream of a post-secondary education.  They provide multi-week programming where local children and university student-mentors build positive relationships and participate in a variety of educational experiences hosted by partnering faculties at the University of Manitoba. 

  • A group of six students stand on either side of a table with various fruit and some brochures for a nutrition education and community outreach program.

  • Nutrition Education and Community Outreach (NECO) is a student group at the University of Manitoba working collectively towards promoting nutrition related topics on campus and in the community by supporting Food and Human Nutritional Science students with relevant information, resources, and networking opportunities.  NECO maintains the Nutrition Education Library, a free education resources lending library for FHNS students, faculty, and staff members.  

  • Dr. Jim House giving a presentation at McNally Robinson bookstore, Winnipeg.

  • The Manitoba Agriculture and Food Knowledge Exchange (MAKE) is where we share Faculty of Agricultural and Food Sciences research that is shaping agriculture and food production in Manitoba and around the world.

Learn more about us

Staff and student resources

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Contact us

Food and Human Nutritional Sciences Department general office
Room 209 Human Ecology Building
35 Chancellor’s Circle
University of Manitoba (Fort Garry campus)
Winnipeg, MB R3T 2N2
Canada

fhns.admin@umanitoba.ca
204-474-6411