Master of Science in Nutrition and Food Biosciences (MSc) — Thesis-based

Why choose the MSc in Food Sciences program

Advance your expertise in the science that connects food, nutrition and human health

The MSc in Nutrition and Food Biosciences is a research-intensive program that explores the environmental, behavioural, biological and molecular mechanisms linking food, nutrition and human health. This interdisciplinary program offers advanced coursework and research opportunities in clinical and public health nutrition, food sciences, and cellular and molecular nutrition.

A research-focused master’s built for discovery and innovation

This MSc focuses on developing advanced research skills to address current challenges in nutrition and food biosciences in Canada and around the world. This fundamental and applied sciences program covers topics from food processing to health and wellness. Through your thesis, you’ll prepare a research proposal, collect and analyze data, and disseminate scientific findings that help advance food and nutrition sciences.

“This program taught me to critically examine research and public health. I developed a passion for sociocultural aspects of nutrition, learning from dedicated professors and diverse peers.”

Joie Shaw

— MSc Nutrition and Food Biosciences, 2025

What to expect

Research-intensive training: Conduct research under the supervision of professors with expertise is areas such as food processing; nutrition, microbiome, and mental health; and clinical and public health nutrition.
Specialized coursework: Gain advanced knowledge in diverse areas of nutrition and food biosciences, including social nutrition and vulnerable populations, nutrition and neuroscience, and food composition
Cutting-edge facilities: Conduct hands-on research in state-of-the-art laboratories equipped for food analysis and processing, cellular and molecular biology, and microbiome characterization.
Scientific writing and dissemination: Develop the ability to present your work through seminars, poster sessions and oral presentations at scholarly conferences, and to publish your findings in scholarly journals.

two female students in a food science lab

Key research areas

Nutrition and population health

Clinical and social nutrition: Examine how food choices and diet influence disease risk, nutritional status and health outcomes across diverse groups.
Community and public health nutrition: Improve population health through nutrition education, policy and programs that promote healthy eating and prevent disease.

two food scientists in a lab wearing masks

Food sciences

Food composition and structure: Analyze the physical and chemical properties of foods, their stability and their impact on nutrient quality.
Bioaccessibility and bioavailability: Investigate how food processing and digestion affect the absorption and utilization of bioactive compounds.

Cellular and molecular nutrition

Nutrition and the microbiome in health and disease: Explore how dietary patterns and bioactives shape the gut microbiome to affect the development and treatment of cancer, metabolic and inflammatory diseases, and neurological disorders through in vitro and in vivo model systems, and human trials.
Nutrition and mental health and well-being: Investigate the role of nutrition in preventing and treating mental health disorders and neurodegenerative diseases through the life cycle.

Two women working together, one standing up with a pen leaning over.

Research methods and communication

Research design and data interpretation: Build strong analytical and critical thinking skills through quantitative, qualitative and mixed-method approaches.
Knowledge translation: Communicate your research effectively through seminars, reports, a thesis and peer-reviewed publications

Career opportunities

Graduates of the MSc in Nutrition and Food Biosciences are prepared for advanced research and professional positions in academia, government, and the food and health industries. The program’s strong academic foundation and research experience position you to contribute to innovation in nutrition, biotechnology and health promotion.

Research: Work as a research assistant, laboratory scientist or project co-ordinator in universities, hospitals or research institutes.
Food and biotechnology industries: Apply expertise in food composition, bioactives and safety to positions in product development, quality assurance or regulatory affairs.
Community and public health: Support evidence-based nutrition policy, health education and chronic disease prevention initiatives.
Further education: Pursue doctoral studies in nutrition, food science, biochemistry, or related health or biomedical fields.

Take the next step

Start your journey with the essential information and resources to help you plan your academic path and achieve your goals.