Course sequences

Disclaimer: In the event of a discrepancy between this course sequence and the official calendars, the calendars take precedence and are considered the authoritative source.

Honours Bachelor of Science in Food Sciences

Fall	Winter
1st year (15 units) ANP 1111 Essentials of Human Anatomy and Physiology I¹ CHM 1311 Principles of Chemistry¹ NUT 1104 Food Sciences I¹ NUT 1304 Introduction to Nutrition¹ Elective^{1, 2}	1st year (15 units) ANP 1115 Essentials of Human Anatomy and Physiology II¹ BIO 1141 Introduction to Cell and Molecular Biology¹ CHM 1321 Organic Chemistry I¹ NUT 1124 Food Sciences II¹ Elective^{1, 2}
2nd year (15 units) NUT 2103 Laboratory Techniques in Food Sciences NUT 2110 Principles of Management in Nutrition NUT 2333 Nutritional Biochemistry⁴ HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables Elective^{1, 2}	2nd year (15 units) NUT 2304 Introduction to Research Methods in Food and Nutrition NUT 1150 Food Psychology¹ NUT 2331 Food Carbohydrates Optional course³ Elective^{1, 2}
3rd year (15 units) NUT 3107 Food Microbiology NUT 3130 Micronutrients and Phytochemicals NUT 3132 Food Proteins Optional course³ Elective^{1, 2}	3rd year (15 units) NUT 3140 Food Analysis NUT 3131 Food Lipids NUT 3141 Food Transformation Optional course³ Elective^{1, 2}
4th year (15 units) NUT 4183 Food Safety and Regulatory Affairs NUT 4185 Food Toxicology Optional course³ Elective^{1, 2} Elective^{1, 2}	4th year (15 units) NUT 4141 Food Biophysics NUT 4184 Global food systems, Security and Sustainability Optional course³ Elective^{1, 2} Elective^{1, 2}

Fall

Winter

1st year (15 units)

ANP 1111 Essentials of Human Anatomy and Physiology I¹
CHM 1311 Principles of Chemistry¹
NUT 1104 Food Sciences I¹
NUT 1304 Introduction to Nutrition¹
Elective^{1, 2}

1st year (15 units)

ANP 1115 Essentials of Human Anatomy and Physiology II¹
BIO 1141 Introduction to Cell and Molecular Biology¹
CHM 1321 Organic Chemistry I¹
NUT 1124 Food Sciences II¹
Elective^{1, 2}

2nd year (15 units)

NUT 2103 Laboratory Techniques in Food Sciences
NUT 2110 Principles of Management in Nutrition
NUT 2333 Nutritional Biochemistry⁴
HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables
Elective^{1, 2}

2nd year (15 units)

NUT 2304 Introduction to Research Methods in Food and Nutrition
NUT 1150 Food Psychology¹
NUT 2331 Food Carbohydrates
Optional course³
Elective^{1, 2}

3rd year (15 units)

NUT 3107 Food Microbiology
NUT 3130 Micronutrients and Phytochemicals
NUT 3132 Food Proteins
Optional course³
Elective^{1, 2}

3rd year (15 units)

NUT 3140 Food Analysis
NUT 3131 Food Lipids
NUT 3141 Food Transformation
Optional course³
Elective^{1, 2}

4th year (15 units)

NUT 4183 Food Safety and Regulatory Affairs
NUT 4185 Food Toxicology
Optional course³
Elective^{1, 2}
Elective^{1, 2}

4th year (15 units)

NUT 4141 Food Biophysics
NUT 4184 Global food systems, Security and Sustainability
Optional course³
Elective^{1, 2}
Elective^{1, 2}

Notes

¹You can take up to 48 units at the 1000 level.

² To find an elective, see the course timetable.

³Please consult the program calendar for the list of optional courses.

⁴NUT2333 and BCH2333 cannot be combined for credits.

The passing grade for some NUT courses is C+.
You can add a 30-unit minor. It replaces your 30 units of electives.
French immersion is available with this program. We invite you to learn more about the French Immersion Stream.
If you want to complete your program requirements in four years, it’s important to follow this course sequence. If you fail, withdraw from or change a course in this sequence, it could lead to a delay in completing your program requirements.

Total: 120 units

Fall	Winter
1st year (15 units) ANP 1111 Essentials of Human Anatomy and Physiology I¹ CHM 1311 Principles of Chemistry¹ NUT 1104 Food Sciences I¹ NUT 1304 Introduction to Nutrition¹ Elective^1,2	1st year (15 units) ANP 1115 Essentials of Human Anatomy and Physiology II¹ BIO 1140 Introduction to Cell and Molecular Biology¹ CHM 1321 Organic Chemistry I¹ NUT 1124 Food Sciences II¹ Elective^1,2
2nd year (15 units) NUT 2103 Laboratory Techniques in Food Sciences NUT 2110 Principles of Management in Nutrition NUT 2333 Nutritional Biochemistry⁴ HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables Elective^1,2	2nd year (15 units) NUT 2304 Introduction to Research Methods in Food and Nutrition NUT 1150 Food Psychology¹ NUT 2331 Food Carbohydrates Optional course³ Elective^1,2
3rd year (15 units) NUT 3107 Food Microbiology NUT 3130 Micronutrients and Phytochemicals NUT 3132 Food Proteins Optional course³ Elective^1,2	3rd year (15 units) NUT 3140 Food Analysis NUT 3131 Food Lipids NUT 3141 Food Transformation Optional course³ Elective^1,2
4th year (15 units) NUT 4183 Food Safety and Regulatory Affairs NUT 4185 Food Toxicology Optional course³ Elective^1,2 Elective^1,2	4th year (15 units) NUT 4141 Food Biophysics NUT 4184 Global food systems, Security and Sustainability Optional course³ Elective^1,2 Elective^1,2

Fall

Winter

1st year (15 units)

ANP 1111 Essentials of Human Anatomy and Physiology I¹
CHM 1311 Principles of Chemistry¹
NUT 1104 Food Sciences I¹
NUT 1304 Introduction to Nutrition¹
Elective^1,2

1st year (15 units)

ANP 1115 Essentials of Human Anatomy and Physiology II¹
BIO 1140 Introduction to Cell and Molecular Biology¹
CHM 1321 Organic Chemistry I¹
NUT 1124 Food Sciences II¹
Elective^1,2

2nd year (15 units)

NUT 2103 Laboratory Techniques in Food Sciences
NUT 2110 Principles of Management in Nutrition
NUT 2333 Nutritional Biochemistry⁴
HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables
Elective^1,2

2nd year (15 units)

NUT 2304 Introduction to Research Methods in Food and Nutrition
NUT 1150 Food Psychology¹
NUT 2331 Food Carbohydrates
Optional course³
Elective^1,2

3rd year (15 units)

NUT 3107 Food Microbiology
NUT 3130 Micronutrients and Phytochemicals
NUT 3132 Food Proteins
Optional course³
Elective^1,2

3rd year (15 units)

NUT 3140 Food Analysis
NUT 3131 Food Lipids
NUT 3141 Food Transformation
Optional course³
Elective^1,2

4th year (15 units)

NUT 4183 Food Safety and Regulatory Affairs
NUT 4185 Food Toxicology
Optional course³
Elective^1,2
Elective^1,2

4th year (15 units)

NUT 4141 Food Biophysics
NUT 4184 Global food systems, Security and Sustainability
Optional course³
Elective^1,2
Elective^1,2

Notes

¹You can take up to 48 units at the 1000 level.

² To find an elective, see the course timetable.

³Please consult the program calendar for the list of optional courses.

⁴NUT2333 and BCH2333 cannot be combined for credits.

The passing grade for some NUT courses is C+.
You can add a 30-unit minor. It replaces your 30 units of electives.
French immersion is available with this program. We invite you to learn more about the French Immersion Stream.
If you want to complete your program requirements in four years, it’s important to follow this course sequence. If you fail, withdraw from or change a course in this sequence, it could lead to a delay in completing your program requirements.
Students admitted with advanced standing are requested to contact the Academic Office to review their course sequence.

Total: 129 to 132 units

Fall	Winter	Spring-Summer
1^styear (15 units) ANP 1111 Essentials of Human Anatomy and Physiology I¹ CHM 1311 Principles of Chemistry¹ NUT 1104 Food Sciences I¹ NUT 1304 Introduction to Nutrition1 Elective1,2	1^st year (15 units) ANP 1115 Essentials of Human Anatomy and Physiology II¹ BIO 1140 Introduction to Cell and Molecular Biology¹ CHM 1321 Organic Chemistry I¹ NUT 1124 Food Sciences II¹ Elective^1,2
2^nd year (15 units) NUT 2103 Laboratory Techniques in Food Sciences NUT 2110 Principles of Management in Nutrition NUT 2333 Nutritional Biochemistry⁴ HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables Elective^1,2	2^nd year (15 units) NUT 2304 Introduction to Research Methods in Food and Nutrition NUT 1150 Food Psychology¹ NUT 2331 Food Carbohydrates Optional course³ Elective^1,2	2^nd year SSP 2901 Stage
3^rd year (15 units) NUT 3107 Food Microbiology NUT 3130 Micronutrients and Phytochemicals NUT 3132 Food Proteins Optional course³ Elective^1,2	3^rd year SSP 3901 Stage	3^rd year SSP 3902 Stage
4^th year SSP 4901 Stage	4^th year (15 units) NUT 3140 Food Analysis NUT 3131 Food Lipids NUT 3141 Food Transformation Optional course³ Elective^1,2
5^th year (15 units) NUT 4183 Food Safety and Regulatory Affairs NUT 4185 Food Toxicology Optional course³ Elective^1,2 Elective^1,2	5^th year (15 units) NUT 4141 Food Biophysics NUT 4184 Global food systems, Security and Sustainability Optional course³ Elective^1,2 Elective^1,2

Fall

Winter

Spring-Summer

1^styear (15 units)

ANP 1111 Essentials of Human Anatomy and Physiology I¹
CHM 1311 Principles of Chemistry¹
NUT 1104 Food Sciences I¹
NUT 1304 Introduction to Nutrition1
Elective1,2

1^st year (15 units)

ANP 1115 Essentials of Human Anatomy and Physiology II¹
BIO 1140 Introduction to Cell and Molecular Biology¹
CHM 1321 Organic Chemistry I¹
NUT 1124 Food Sciences II¹
Elective^1,2

2^nd year (15 units)

NUT 2103 Laboratory Techniques in Food Sciences
NUT 2110 Principles of Management in Nutrition
NUT 2333 Nutritional Biochemistry⁴
HSS 2381 Quantitative Methods in Health Sciences: Continuous Variables
Elective^1,2

2^nd year (15 units)

NUT 2304 Introduction to Research Methods in Food and Nutrition
NUT 1150 Food Psychology¹
NUT 2331 Food Carbohydrates
Optional course³
Elective^1,2

2^nd year

SSP 2901 Stage

3^rd year (15 units)

NUT 3107 Food Microbiology
NUT 3130 Micronutrients and Phytochemicals
NUT 3132 Food Proteins
Optional course³
Elective^1,2

3^rd year

SSP 3901 Stage

3^rd year

SSP 3902 Stage

4^th year

SSP 4901 Stage

4^th year (15 units)

NUT 3140 Food Analysis
NUT 3131 Food Lipids
NUT 3141 Food Transformation
Optional course³
Elective^1,2

5^th year (15 units)

NUT 4183 Food Safety and Regulatory Affairs
NUT 4185 Food Toxicology
Optional course³
Elective^1,2
Elective^1,2

5^th year (15 units)

NUT 4141 Food Biophysics
NUT 4184 Global food systems, Security and Sustainability
Optional course³
Elective^1,2
Elective^1,2

Notes

¹ You can take up to 48 units at the 1000 level.

² To find an elective, see the course timetable.

³ Please consult the program calendar for the list of optional courses.

4 NUT2333 and BCH2333 cannot be combined for credits.

The passing grade for some NUT courses is C+.
You can add a 30-unit minor. It replaces your 30 units of electives.
French immersion is available with this program. We invite you to learn more about the French Immersion Stream.
If you want to complete your program requirements in five years, it’s important to follow this course sequence. If you fail, withdraw from or change a course in this sequence, it could lead to a delay in completing your program requirements.
Students admitted with advanced standing are requested to contact the contact the Academic Office to review their course sequence.

Honours Bachelor of Food and Nutrition Sciences (BFNSc)

Fall	Winter
1st year (15 units) ANP 1111 Essentials of Human Anatomy and Physiology I¹ CHM 1311 Principles of Chemistry¹ ENG 1100 Workshop in Essay Writing¹ NUT 1104 Food Sciences I¹ NUT 1304 Introduction to Nutrition¹	1st year (15 units) ANP 1115 Essentials of Human Anatomy and Physiology II¹ BIO 1140 Introduction to Cell and Molecular Biology¹ CHM 1321 Organic Chemistry I¹ NUT 1124 Food Sciences II¹ PSY 1102 Introduction to Psychology: Applications¹
2nd year (15 units) CHM 2120 Organic Chemistry II NUT 2103 Laboratory Techniques in Food Sciences NUT 2110 Management of Food Services and Enterprises I NUT 2333 Nutritional Biochemistry⁴ Elective^{1, 2}	2nd year (15 units) NUT 2301 Nutrition Through the Life Stages NUT 2304 Research in Food and Nutrition Sciences I NUT 2321 Nutrition and Metabolism NUT 2331 Food Carbohydrates Elective^{1, 2}
3rd year (15 units) NUT 3107 Food Microbiology NUT 3130 Micronutrients and Phytochemicals [SN1]NUT 3132 Food Proteins Elective^{1, 2} Elective^{1, 2}	3rd year (15 units) NUT 3109 Research in Food and Nutritional Sciences II NUT 3131 Food Lipids NUT 3140 Food Analysis NUT 3141 Food Transformation Optional NUT course³
4th year (15 units) NUT 4107 Functional Foods and Nutraceuticals NUT 42421 Food and Nutrition Research or NUT 42431 Food Industry Placement (Part 1 of 2) or NUT 4244 Food Product Development^{5, 6, 7} Optional NUT course³ Optional NUT course³ Elective^{1, 2}	4th year (15 units) NUT 4140 Challenges for the Agri-Food Industry⁸ NUT 4141 Food Biophysics NUT 42422 Food and Nutrition Research or NUT42432 Food Industry Placement (Part 2 of 2) or NUT 4244 Food Product Development^{5, 6, 7} Optional NUT course³ Elective^{1, 2}

Fall

Winter

1st year (15 units)

ANP 1111 Essentials of Human Anatomy and Physiology I¹
CHM 1311 Principles of Chemistry¹
ENG 1100 Workshop in Essay Writing¹
NUT 1104 Food Sciences I¹
NUT 1304 Introduction to Nutrition¹

1st year (15 units)

ANP 1115 Essentials of Human Anatomy and Physiology II¹
BIO 1140 Introduction to Cell and Molecular Biology¹
CHM 1321 Organic Chemistry I¹
NUT 1124 Food Sciences II¹
PSY 1102 Introduction to Psychology: Applications¹

2nd year (15 units)

CHM 2120 Organic Chemistry II
NUT 2103 Laboratory Techniques in Food Sciences
NUT 2110 Management of Food Services and Enterprises I
NUT 2333 Nutritional Biochemistry⁴
Elective^{1, 2}

2nd year (15 units)

NUT 2301 Nutrition Through the Life Stages
NUT 2304 Research in Food and Nutrition Sciences I
NUT 2321 Nutrition and Metabolism
NUT 2331 Food Carbohydrates
Elective^{1, 2}

3rd year (15 units)

NUT 3107 Food Microbiology
NUT 3130 Micronutrients and Phytochemicals
[SN1]NUT 3132 Food Proteins
Elective^{1, 2}
Elective^{1, 2}

3rd year (15 units)

NUT 3109 Research in Food and Nutritional Sciences II
NUT 3131 Food Lipids
NUT 3140 Food Analysis
NUT 3141 Food Transformation
Optional NUT course³

4th year (15 units)

NUT 4107 Functional Foods and Nutraceuticals
NUT 42421 Food and Nutrition Research or NUT 42431 Food Industry Placement (Part 1 of 2) or NUT 4244 Food Product Development^{5, 6, 7}
Optional NUT course³
Optional NUT course³
Elective^{1, 2}

4th year (15 units)

NUT 4140 Challenges for the Agri-Food Industry⁸
NUT 4141 Food Biophysics
NUT 42422 Food and Nutrition Research or NUT42432 Food Industry Placement (Part 2 of 2) or NUT 4244 Food Product Development^{5, 6, 7}
Optional NUT course³
Elective^{1, 2}

Notes

¹You can take up to 48 units at the 1000 level.

² To find an elective, see the course timetable.

³Please consult the program calendar for the list for optional Nutrition (NUT) courses.

⁴NUT2333 and BCH2333 cannot be combined for units.

⁵Please enroll for clinical placement within prescribed deadlines.

⁶ Registration requirements for clinical placements. For more information on the additional program requirements, contact a Faculty of Health Sciences clinical placement risk management adviser (scroll down the page).

⁷The placement course, NUT 4243, may extend until the month of August

⁸The NUT4140 is not offered this year. Students are to enrol for NUT4184 instead (as per the School of Nutrition).

The passing grade for some NUT courses is C+.
If you want to complete your program requirements in four years, it’s important to follow this course sequence. If you fail, withdraw from or change a course in this sequence, it could lead to a delay in completing your program requirements.

Honours Bachelor of Science in Food Sciences

Admission in 2026 and later arrow_drop_down

Notes

Admission in 2024 to 2025 arrow_drop_down

Total: 120 units

Notes

Honours Bachelor of Science in Food Sciences (co-op) arrow_drop_down

Total: 129 to 132 units

Notes

Honours Bachelor of Food and Nutrition Sciences (BFNSc)

Admission in 2022 and 2023 arrow_drop_down

Notes