Note: This is the 2020鈥�2021 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Program Requirements
This Major offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan from the molecular to the organismal level. This concentration in nutritional biochemistry links nutrigenomics, nutrigenetics, and biotechnology with human health, regulation of metabolism, and the pathophysiology of inherited and chronic disease. This degree does not lead to professional licensure as a dietitian/nutritionist. Graduates are qualified for careers in the biotechnology field, pharmaceutical and/or food industries, government laboratories, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements," in this eCalendar for prerequisites and minimum credit requirements.
For information on academic advising, see:
Required Courses (60 credits)
All required courses must be passed with a minimum grade of C.
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AEMA 310 Statistical Methods 1 (3 credits)
Overview
Mathematics (Agric&Envir Sci) : Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs.
Terms: Fall 2020, Winter 2021
Instructors: Dutilleul, Pierre R L; Hoyos-Villegas, Valerio (Fall) Dutilleul, Pierre R L; Hoyos-Villegas, Valerio (Winter)
Two 1.5-hour lectures and one 2-hour lab
Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
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ANSC 234 Biochemistry 2 (3 credits)
Overview
Animal Science : Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
Terms: Winter 2021
Instructors: Zhao, Xin; Martin, Deborah (Winter)
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ANSC 323 Mammalian Physiology (3 credits)
Overview
Animal Science : A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed.
Terms: Fall 2020
Instructors: Laurin, Denyse; Kimmins, Sarah; Lafleur, Christine (Fall)
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ANSC 424 Metabolic Endocrinology (3 credits)
Overview
Animal Science : A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.
Terms: Winter 2021
Instructors: Duggavathi, Raj (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: ANSC 323
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BTEC 306 Experiments in Biotechnology (3 credits)
Overview
Biotechnology : Practical laboratory-based research experience. Techniques in cellular and molecular biology, designing experiments and developing skills in interpretation and communication of experimental results.
Terms: Winter 2021
Instructors: Charron, Jean-Benoit (Winter)
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FDSC 200 Introduction to Food Science (3 credits)
Overview
Food Science : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.
Terms: Fall 2020
Instructors: Lu, Xiaonan (Fall)
Fall
3 lectures
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FDSC 251 Food Chemistry 1 (3 credits)
Overview
Food Science : A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.
Terms: Winter 2021
Instructors: Ismail, Ashraf A (Winter)
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FDSC 305 Food Chemistry 2 (3 credits)
Overview
Food Science : A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.
Terms: Fall 2020
Instructors: Simpson, Benjamin K (Fall)
Fall
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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LSCI 204 Genetics (3 credits)
Overview
Life Sciences : The course integrates classical, molecular and population genetics of animals, plants, bacteria and viruses. The aim is to understand the flow of genetic information within a cell, within families and in populations. Emphasis will be placed on problem solving based learning. The laboratory exercises will emphasize the interpretation of genetic experimental data.
Terms: Fall 2020
Instructors: Charron, Jean-Benoit (Fall)
Restriction: Not open to students who have taken BIOL 202.
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LSCI 211 Biochemistry 1 (3 credits)
Overview
Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Terms: Fall 2020, Winter 2021
Instructors: Cestari, Igor; Long, Thavy (Fall) Long, Thavy; Salavati, Reza; Cestari, Igor (Winter)
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LSCI 230 Introductory Microbiology (3 credits)
Overview
Life Sciences : The occurrence and importance of microorganisms (especially bacteria) in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, man and animals.
Terms: Winter 2021
Instructors: Faucher, Sebastien (Winter)
Winter
Restriction: Not open to students who have taken MICR 230.
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NUTR 207 Nutrition and Health (3 credits)
Overview
Nutrition and Dietetics : Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.
Terms: Fall 2020
Instructors: Hendrickson, Mary; Phillips, Sandy (Fall)
Fall
3 lectures
Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
Restriction: Not open to students who take NUTR 200 or EDKP 292
Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.
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NUTR 214 Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
Terms: Fall 2020
Instructors: Rose, Maureen (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
Not to be charged in Fall 2020. This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
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NUTR 307 Metabolism and Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.
Terms: Fall 2020
Instructors: Agellon, Luis; Wykes, Linda J; Iskandar, Mich猫le (Fall)
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NUTR 322 Applied Sciences Communication (3 credits)
Overview
Nutrition and Dietetics : The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings.
Terms: Winter 2021
Instructors: Rose, Maureen (Winter)
Winter
2 lectures, 1 lab
Prerequisite: Completion of 15 credits in a B.Sc. program
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NUTR 337 Nutrition Through Life (3 credits)
Overview
Nutrition and Dietetics : Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
Terms: Winter 2021
Instructors: Kubow, Stan (Winter)
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NUTR 344 Clinical Nutrition 1 (4 credits)
Overview
Nutrition and Dietetics : Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia.
Terms: Winter 2021
Instructors: Chevalier, Stephanie (Winter)
- NUTR 401 Emerging Issues in Nutrition (1 credit)
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NUTR 450 Research Methods: Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : Introduction to how diverse approaches to nutrition research including international, community, laboratory, clinical, molecular, meta-analyses are necessary to advance the field of nutrition. Emphasis on ethics, scientific method, research process and analysis of results.
Terms: Fall 2020
Instructors: Basu, Niladri (Fall)
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NUTR 512 Herbs, Foods and Phytochemicals (3 credits)
Overview
Nutrition and Dietetics : An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Terms: Fall 2020
Instructors: Owen, Patrick (Fall)
Complementary Courses (15 credits)
15 credits of complementary courses are selected as follows:
Common Complementary Courses
At least 6 credits from the following:
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ANSC 433 Animal Nutrition and Metabolism (3 credits)
Overview
Animal Science : Introduction to fundamental aspects of animal nutrition, including gastrointestinal anatomy and physiology; nutrient digestion, absorption, and metabolism; nutrient functions and requirements of livestock species; evaluation of feedstuffs and their use in ration formulation; and feeding strategies. Laboratory classes will include hands-on experience on feed analyses, gastrointestinal tract dissections, nutritional experiments and demonstrations in livestock species as well as computer-based ration balancing exercises.
Terms: Winter 2021
Instructors: Burgos, Sergio (Winter)
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ANSC 551 Carbohydrate and Lipid Metabolism (3 credits)
Overview
Animal Science : Comparative aspects of nutrition and metabolism of carbohydrate and lipid from the cellular level through the multi-organ of the whole organism. Main topics will include biothermodynamics, calorimetry, cellular metabolism and functions of carbohydrate and lipid, digestion, absorption and utilization of dietary carbohydrate and lipid.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
Winter
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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ANSC 552 Protein Metabolism and Nutrition (3 credits)
Overview
Animal Science : Comparative aspects of nutrition and metabolism of amino acids and proteins from the cellular level on through the multisystem operation of the whole organism. Main topics include cellular metabolism and functions of amino acids and proteins, digestion, absorption and utilization of dietary protein. Comparison between farm animals and humans.
Terms: Fall 2020
Instructors: Burgos, Sergio (Fall)
Fall
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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ANSC 560 Biology of Lactation (3 credits)
Overview
Animal Science : An interdisciplinary approach to the study of mammary development, the onset of lactation and its cessation, comparing the differences in mammalian species in mammary development from embryological, pre- and post-pubertal and pre- and post-partum aspects. Lactation at the cellular and biochemical levels.
Terms: Fall 2020
Instructors: Mustafa, Arif (Fall)
Winter
Restriction: Not open to students who have taken ANSC 460.
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FDSC 537 Nutraceutical Chemistry (3 credits)
Overview
Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
Terms: Fall 2020
Instructors: Yaylayan, Varoujan (Fall)
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FDSC 545 Advances in Food Microbiology (3 credits)
Overview
Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Terms: Winter 2021
Instructors: Ronholm, Jennifer (Winter)
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NUTR 501 Nutrition in Developing Countries (3 credits)
Overview
Nutrition and Dietetics : This course will cover the major nutritional problems in developing countries. The focus will be on nutrition and health and emphasize young children and other vulnerable groups. The role of diet and disease for each major nutritional problem will be discussed.
Terms: Fall 2020
Instructors: Marquis, Grace (Fall)
Fall
2 lectures and one seminar
Prerequisite: For undergraduate students, consent of instructor required
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NUTR 503 Nutrition and Exercise (3 credits)
Overview
Nutrition and Dietetics : Interaction of exercise physiology with nutrient and energy metabolism in healthy adults. Principles of physical training and role of physical activity and exercise in weight management and food intake regulation. Importance of physical activity in childhood, during pregnancy, in healthy adults and in improving functional capacity in the elderly.
Terms: Winter 2021
Instructors: Plourde, Hugues; Andersen, Ross (Winter)
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NUTR 511 Nutrition and Behaviour (3 credits)
Overview
Nutrition and Dietetics : This course will integrate biological, social and psychological determinants of eating and food choices in both health and disease. Topics will include behavioural theories relevant to eating and food choice, neurobiology of appetite regulation, mental health, obesity, chronic disease and effectiveness of behaviour-change intervention strategies.
Terms: Fall 2020
Instructors: Koski, Kristine G (Fall)
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NUTR 545 Clinical Nutrition 2 (4 credits)
Overview
Nutrition and Dietetics : Pathophysiology and clinical nutrition intervention for various medical conditions. Topics include gastrointestinal disorders, surgery and nutrition support.
Terms: Fall 2020
Instructors: Gillis, Chelsia (Fall)
- NUTR 546 Clinical Nutrition 3 (4 credits)
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NUTR 551 Analysis of Nutrition Data (3 credits)
Overview
Nutrition and Dietetics : An applied course in analysis and interpretation of nutrition data sets. Introduction to specialized dietary and anthropometric computer programs. Written and oral presentation of results.
Terms: Fall 2020
Instructors: Nielsen, Daiva (Fall)
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PARA 438 Immunology (3 credits)
Overview
Parasitology : An in-depth analysis of the principles of cellular and molecular immunology. The emphasis of the course is on host defence against infection and on diseases caused by abnormal immune responses.
Terms: Fall 2020
Instructors: Lopes, Fernando (Fall)
At least 9 credits from the following courses:
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ANAT 262 Introductory Molecular and Cell Biology (3 credits)
Overview
Anatomy & Cell Biology : The architectural, functional and temporal continuity of organelles and the cytoskeleton of mammalian cells is introduced as well as their functional integration in the phenomena of exocytosis, endocytosis, protein trafficking and cell motility and adhesion.
Terms: Winter 2021
Instructors: Presley, John; Stochaj, Ursula; Bechstedt, Susanne; Bui, Khanh Huy (Winter)
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ANSC 324 Developmental Biology and Reproduction (3 credits)
Overview
Animal Science : Focus on the hormonal, cellular and molecular aspects of reproduction and development (gametogenesis, folliculogenesis, fertilization, embryonic and foetal development, parturition, lactation period, periods before and after puberty). Emphasis on underlying cellular mechanisms and their regulation by hormones and the environment.
Terms: Winter 2021
Instructors: Kimmins, Sarah; Baldassarre, Hern谩n (Winter)
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ANSC 400 Eukaryotic Cells and Viruses (3 credits)
Overview
Animal Science : The basic principles of molecular biology and the underlying molecular basis for various methodologies in molecular biology are covered. The molecular genetic basis for viral infections and tumorigenesis will be covered as examples of the use of molecular genetic approaches to address biological problems.
Terms: Winter 2021
Instructors: Lafleur, Christine (Winter)
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ANSC 420 Animal Biotechnology (3 credits)
Overview
Animal Science : Applications of animal biotechnology in agriculture, biomedicine and environmental preservation, including culture, manipulation and transformation of somatic cells, isolation of stem cells, reproductive biotechnologies, animal cloning by nuclear transplantation, production of transgenic animals, and cell and gene therapies.
Terms: Fall 2020
Instructors: Bordignon, Vilceu (Fall)
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ANSC 551 Carbohydrate and Lipid Metabolism (3 credits)
Overview
Animal Science : Comparative aspects of nutrition and metabolism of carbohydrate and lipid from the cellular level through the multi-organ of the whole organism. Main topics will include biothermodynamics, calorimetry, cellular metabolism and functions of carbohydrate and lipid, digestion, absorption and utilization of dietary carbohydrate and lipid.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
Winter
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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ANSC 552 Protein Metabolism and Nutrition (3 credits)
Overview
Animal Science : Comparative aspects of nutrition and metabolism of amino acids and proteins from the cellular level on through the multisystem operation of the whole organism. Main topics include cellular metabolism and functions of amino acids and proteins, digestion, absorption and utilization of dietary protein. Comparison between farm animals and humans.
Terms: Fall 2020
Instructors: Burgos, Sergio (Fall)
Fall
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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BINF 301 Introduction to Bioinformatics (3 credits)
Overview
Bioinformatics : Introduces analysis of DNA, RNA and protein sequences using computer software. Emphasis on implementation of molecular evolution theory for algorithms to make predictions of sequence function and infer the evolutionary history of sequences. Assessing analysis reliability and methods to improve efficiency of computer algorithms and their implications are discussed.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
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BIOC 312 Biochemistry of Macromolecules (3 credits)
Overview
Biochemistry : Gene expression from the start of transcription to the synthesis of proteins, their modifications and degradation. Topics covered: purine and pyrimidine metabolism; transcription and its regulation; mRNA processing; translation; targeting of proteins to specific cellular sites; protein glycosylation; protein phosphorylation; protein turn-over; programmed cell death (apoptosis).
Terms: Winter 2021
Instructors: Huang, Sidong; Richard, Stephane; Sonenberg, Nahum; Pelletier, Gerard; Tremblay, Michel; Dostie, Josee; Giguere, Vincent (Winter)
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BIOL 300 Molecular Biology of the Gene (3 credits)
Overview
Biology (Sci) : A survey of current knowledge and approaches in the area of regulation of gene expression, post-transcriptional control of gene expression, and signal transduction.
Terms: Fall 2020
Instructors: Sch枚ck, Frieder; Nilson, Laura; Lasko, Paul (Fall)
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BTEC 535 Functional Genomics in Model Organisms (3 credits)
Overview
Biotechnology : An overview of strategies used to understand the function of genes, especially those identified through genome sequencing and bioinformatics. Use of model organisms that have proved particularly valuable for this purpose.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
Prerequisite: 300-level course in genetics, molecular biology, biochemistry or permission of instructor.
Restriction: Limited to 30 students.
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EXMD 401 Physiology and Biochemistry Endocrine Systems (3 credits)
Overview
Experimental Medicine : Offered in conjunction with the Department of Physiology. The course provides a basic knowledge of endocrine systems encompassing biosynthesis, metabolism and physiological actions of hormones. Specific topics covered are hormones of the hypothalamus, pituitary, adrenals, thyroids, parathyroids, pancreas, gut and the gonads. The role of hormones and growth factors in pregnancy and fetal development are also discussed.
Terms: Winter 2021
Instructors: Liu, Jun-Li; Bateman, Andrew; O'Flaherty, Cristian; Murshed, Monzur; Kokoeva, Maia; FitzHarris, Greg (Winter)
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EXMD 502 Advanced Endocrinology 1 (3 credits)
Overview
Experimental Medicine : This course is designed for U3 students who are in a major or honours program in anatomy, biology, biochemistry or physiology and for graduate students. A multidisciplinary approach will be used to teach biosynthesis and processing of hormones, their regulation, function and mechanism of action. The material will cover hypothalamic, pituitary, thyroid, atrial and adrenal hormones as well as prostaglandins and related substances.
Terms: Fall 2020
Instructors: Kokoeva, Maia; Stroh, Thomas; Paliouras, Miltiadis; Baass, Alexis; Bateman, Andrew; Ali, Suhad; Morris, David; Laporte, Stephane; Rocheleau, Christian; Kiss, Robert (Fall)
Fall
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EXMD 503 Advanced Endocrinology 02 (3 credits)
Overview
Experimental Medicine : Study of the parathyroids, gut and pancreatic hormones and growth factors. In addition, the role of hormones and growth factors in reproduction and fetal maturation will be discussed.
Terms: Winter 2021
Instructors: Bateman, Andrew; Torban, Elena; Tamilia, Michael; Lebrun, Jean Jacques; Morris, David; Liu, Jun-Li; Nagano, Makoto; Sladek, Robert; Nilsson, Tommy; O'Flaherty, Cristian (Winter)
Winter
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MICR 341 Mechanisms of Pathogenicity (3 credits)
Overview
Microbiology (Agric&Envir Sc) : A study of the means by which bacteria cause disease in animals and humans. Includes response of host to invading bacteria, bacterial attachment and penetration processes, and modes of actions of exotoxins and endotoxins.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
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MIMM 314 Intermediate Immunology (3 credits) *
Overview
Microbiology and Immun (Sci) : An intermediate-level immunology course covering the cellular and molecular basis of lymphocyte development and activation in immune responses in health and disease.
Terms: Winter 2021
Instructors: Piccirillo, Ciriaco; King, Irah (Winter)
Winter
3 hours of lecture
Prerequisite: MIMM 214
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MIMM 414 Advanced Immunology (3 credits)
Overview
Microbiology and Immun (Sci) : An advanced course serving as a logical extension of MIMM 314. The course will integrate molecular, cellular and biochemical events involved in the ontogeny of the lymphoid system and its activation in the immune response. The course will provide the student with an up-to-date understanding of a rapidly moving field.
Terms: Fall 2020
Instructors: Fritz, J枚rg; Pike, Kelly-Anne (Fall)
Fall
3 hour lecture
Prerequisite: MIMM 314
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NUTR 430 Directed Studies: Dietetics and Nutrition 1 (3 credits)
Overview
Nutrition and Dietetics : An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator.
Terms: Fall 2020, Winter 2021, Summer 2021
Instructors: Owen, Patrick (Summer)
Fall and Winter
**Due to the intensive nature of this course, the standard add/drop and withdrawal deadlines do not apply. Add/drop is the second lecture day and withdrawal is the fifth lecture day.
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NUTR 551 Analysis of Nutrition Data (3 credits)
Overview
Nutrition and Dietetics : An applied course in analysis and interpretation of nutrition data sets. Introduction to specialized dietary and anthropometric computer programs. Written and oral presentation of results.
Terms: Fall 2020
Instructors: Nielsen, Daiva (Fall)
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PARA 438 Immunology (3 credits) *
Overview
Parasitology : An in-depth analysis of the principles of cellular and molecular immunology. The emphasis of the course is on host defence against infection and on diseases caused by abnormal immune responses.
Terms: Fall 2020
Instructors: Lopes, Fernando (Fall)
* Note: Students take either PARA 438 or MIMM 314
Elective Courses (15 credits)
15 credits of electives are taken to meet the minimum credit requirement for the degree. A reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.
