Program details
The Master of Science (Human Nutritional Sciences) is a two-year thesis-based program.
Master of Science (Human Nutritional Sciences)
Expected duration: 2 years
Tuition and fees: one year tuition, then continuing fees in subsequent years (refer to Graduate tuition and fees)
Thesis:
Students must demonstrate competence in completing thesis research and pass an oral examination relating to their thesis subject.
Pre-master's
Expected duration: 1 year
Tuition and fees: The Pre-Master's program is composed of undergraduate courses and students are charged per course fees (refer to Graduate tuition and fees.)
Students with undergraduate course deficiencies may be admitted to the Pre-master's program to complete the background requirements.
Course requirements are set by the Graduate Associate Head to address an individual's academic deficiencies and gain eligibility to apply to the master's program.
Sample course offerings
- HNSC 7070: Advanced Problems in Foods (3 credit hours)
- HNSC 7110: Advanced Problems in Nutrition (3 credit hours)
- HNSC 7440: Protein Nutrition and Metabolism (1.5 credit hours)
- HNSC 7480: Mineral and Trace Element Nutrition and Metabolism (1.5 credit hours)
- HNSC 7510: Flavour Chemistry and Sensory Properties of Foods (1.5 credit hours)
- HNSC 7520: Nutraceuticals in Human Health (1.5 credit hours)
- HNSC 7530: Nutrition in Public Policy (1.5 credit hours)
- HNSC 7540: Nutritional Epidemiology (1.5 credit hours)
For full course descriptions, please visit the Academic Calendar.
Coursework:
In addition to the minimum program requirements of the Faculty of Graduate Studies, students must complete a minimum of 12 credit hours of coursework.
As part of the 12 credit hours required in the program, all students are required to take HNSC 7200: Seminar in Food and Nutrition Research, plus 3 credit hours in HNSC or FOOD courses at the 7000 level. The remaining 6 credit hours can be from within or outside the department and must include at least 3 credit hours at the 7000 level or above.
