People are more health-conscious than ever, with the core of healthy living philosophies centering on what foods we eat and how they function to promote health. The B.Sc. in Food and Nutrition provides interdisciplinary training in both food science and nutrition.
- 4 year degree
- Full or part-time program
- You can enter this program directly from high school
- You can begin this program off-campus
What you will learn
You will learn how agricultural commodities are transformed into safe, nutritious and sustainable food sources. You will develop critical thinking and problem-solving skills to address the emergent needs in the food, health and wellness sectors, including:
- how foods nourish the body (including metabolism)
- the interrelationship between food and culture
- how food is processed and how this impacts nutritional content
- management of food preparation and service delivery in institutional environments
You will learn about environmentally-sustainable practices, technologies and ingredients used in food production, and the impact of nutrition and lifestyle choices on human health and aging.
A first-year schedule sample
This degree program is flexible and offers you the opportunity to take courses in many different subject areas. Here’s what a typical first-year schedule might look like:
|History of Indigenous Agriculture in Canada
|The Nature of Life
|General Chemistry I Structure Bonding and Properties of Materials
|The Science of Food
|Social Behavioral Foundations of Physical Activity
|The Diversity of Life
|Introduction to Organic Chemistry
|Literature and Composition Reading Culture
* These are elective courses. You'll have a large number of courses to choose between.
The Course and Program Catalogue has the complete and official listing of required classes and their descriptions for this program.
FABS 362: Functional Foods and Nutraceuticals
Foods contain compounds that not only supply us with energy but also help us develop and maintain health. Nutraceuticals are naturally occurring compounds in foods that have health-promoting properties or can be purified from foods and delivered as a supplement. The aim of this course is to discuss several classes of functional foods and nutraceuticals and identify the specific compounds that have health promoting properties.
NUTR 310: Food Culture and Human Nutrition
The course examines food and food systems, with a focus on human diversity and culture. The impact of factors that affect food availability, accessibility, adaptability, production, preparation, processing, distribution and consumption will be studied in relation to contemporary food and nutrition issues in Canada.
NUTR 322: Nutrition Throughout the Lifespan
An application of the principles of nutrition to nutritional demands, nutrition assessment and nutrition education throughout the lifespan. The approach will focus on nutrition during pregnancy, lactation, infancy, childhood and adolescence as well as in the elderly.
You will graduate with excellent industry-endorsed scientific training and a foundation of marketable career skills. Our strong ties with industry and our reputation for producing well-rounded, quality graduates means that many businesses look here first when hiring employees.
Small class sizes
AgBio offers a setting that combines the advantages of a full-scale university with the benefits of a small, specialized program. The small class sizes in third and fourth year and supportive atmosphere allows you to get to know your instructors and fellow students, and to build a network of personal and business contacts.
We are committed to finding solutions to sustainably feed a hungry and growing world. Our five departments provide a foundation for our broad array of research activities, both basic and applied. We have over a century of innovative products and practices that have transformed the world.
Opportunities to get involved
AgBio has one of the campus’s most active and spirited student bodies. There are several student clubs in the college to join to enhance your university experience.
Our faculty and researchers actively collaborate across the university, as well as nationally and internationally. We have created strong, productive partnerships with numerous governments, private enterprises, producer groups, research centres, and industry associations to develop a sophisticated network for applied science, business and policy development. Outreach, technology transfer and information sharing is an important part our research.
The B.Sc. in Food and Nutrition degree will prepare you for a variety of careers in the growing agri-food and health sector, including:
- nutritional researchers
- market research analysts
- wellness program coordinators
- lifestyle advisors and consultants
- food product developers
- food service coordinators
- post-graduate studies
Tuition will vary depending on the type and number of classes you take in a year. This estimate reflects a typical amount you could expect to pay in your first year if you enroll in a full course load, the maximum number of courses allowed (2023-2024 Canadian dollar rates).
Student fees are used to fund specific student benefits, including health, vision and dental coverage, a bus pass, recreational programs and fitness centre access.
The cost of books and supplies varies widely depending on the courses you choose. It is recommended that you budget between $1,500-$2,500 per year.
Admission requirements and deadlines
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