University of Ottawa

Overview

The Master of Science (M.Sc.) in Nutrition and Food Biosciences at the University of Ottawa is a research-oriented graduate program designed to investigate the impact of food composition, digestion, and biological mechanisms on health. Through a combination of coursework and thesis research, students will develop advanced scientific skills and engage with real-world nutritional challenges.

What You'll Study

The M.Sc. program is structured around a blend of graduate-level coursework and a thesis project. The initial phase of the program focuses on coursework and research preparation, while the latter part emphasizes thesis research and writing.

• Core graduate courses may include:
  • Research and Communications in Nutrition and Food Biosciences
  • Knowledge Translation and Transfer for Nutrition and Food Biosciences
  • Nutritional Epidemiology
  • Social Nutrition
  • Clinical Nutrition
  • Food Composition
  • Bioaccessibility of Bioactive Components
  • Nutrition and Intestinal Health
  • Nutrition and Neuroscience
• Thesis: Students will conduct a supervised research thesis based on an original investigation, which includes proposal development, data collection and analysis, and thesis defense.
• Research development: The program offers ongoing seminars, academic training, and opportunities to present research findings, which may vary based on the supervisor and research lab.

Note: Course availability and sequencing may differ by term and depend on the student's specific research focus.

Entry Requirements

Applicants are expected to possess a relevant undergraduate degree in a related field, such as nutrition, food science, biology, biochemistry, biomedical sciences, or a closely related discipline. Admission decisions are based on the applicant's academic background and alignment with the program's research interests.

Career Prospects

Graduates of the M.Sc. in Nutrition and Food Biosciences are well-equipped for a variety of career paths in research, healthcare, public health, food industry, and academia. They may pursue roles in nutrition consulting, food safety, policy development, and more, contributing to advancements in health and nutrition sciences.