Nutritional Sciences


Faculty List

Professors Emeriti
M.C. Archer, MA, PhD, D Sc
G.E. Eyssen, MSc, PhD
C.E. Greenwood, MSc, PhD
D. Gurfinkel, PhD
K.N. Jeejeebhoy, PhD
M. Krondl, PhD
P.B. Pencharz, MB, ChB, PhD, FRCPC
A.V. Rao, MSc, PhD
L.U. Thompson, MSc, PhD
T.M.S. Wolever, MA, BM, BCh, MSc, PhD

Chair
D.L. O'Connor, PhD, RD

Professors
G.H. Anderson, MSc, PhD
R.P. Bazinet, PhD
A. El-Sohemy, PhD
A.J. Hanley, PhD
D.J.A. Jenkins, MA, DM, D Phil, D Sc
M.R. L’Abbé, PhD
D. Sellen, PhD
V. Tarasuk, PhD
V. Vuksan, MSc, D Sc

Associate Professors
E.M. Comelli, PhD
J. Sievenpiper, MD, PhD, FRCPC

Assistant Professors
J. Beaudry, PhD
V. Malik, ScD
A. Metherel, PhD
K. Miliku, MD, PhD

Introduction

Nutritional Sciences represents an exciting and challenging area of study of a truly interdisciplinary nature. Understanding of the impact of nutrition on health and its role in disease is based upon a knowledge of the metabolic processes involved (nutrient requirements and utilization, food additive metabolism and safety), of the chemistry of foods (food preservation, food production) and of social and behavioural factors (determinants of food selection). Thus, in this program, the physical, biological and social sciences are integrated in consideration of the national and international goals of achieving optimal health through proper nutrition.

Most career opportunities in Nutritional Sciences require training beyond the undergraduate level. The Major Program provides excellent preparation for entry into postgraduate studies in nutrition research or for a professional faculty such as Medicine and Dentistry.

Please note that this Department does not offer an undergraduate dietetics program. Students interested in this qualification should contact Dietitians of Canada for information.

Students interested in applying to the MPH: Nutrition and Dietetics Program, through the Dalla Lana School of Public Health, are advised to contact the program director during their second year of undergraduate studies.

Undergraduate Coordinator:
Dr. Ahmed El-Sohemy

Enquiries:
Medical Sciences Building, 5th Floor, Room 5255 (416-978-2747)
Website: https://nutrisci.med.utoronto.ca/undergraduate-education

Nutritional Sciences Programs

Nutritional Sciences Major (Science Program) - ASMAJ1068

Enrolment Requirements:

This is a limited enrolment program. Students must have completed 4.0 credits and meet the requirements listed below to enrol.

Variable Minimum Grade/Grade Average
A minimum grade average in required courses or their equivalents is needed for entry, and this minimum changes each year depending on available spaces and the number of applicants. The following courses must be completed:

To ensure that students admitted to the program will be successful, applicants with a final grade lower than 60% in each course, or a final grade average lower than 70% in these required courses will not be considered for admission. Please note that obtaining this minimum grade average does not guarantee admission to the program. The underlying numeric final mark in each of your courses required for program enrolment will be used by the relevant academic unit to determine your eligibility.

Applications from students lacking numerical grades in one or more of the specified prerequisites, or students applying in their second or later years, may be considered on the basis of their entire academic record and the availability of space in the program. In addition to applying through ACORN, students applying in their second year or later are asked to please contact the department directly at dns.admin@utoronto.ca, specify which program you would like to be considered for, and provide your student number.

Please consult the Arts & Science Program Toolkit for more information on program enrolment.

Completion Requirements:

First Year:
( BIO120H1, BIO130H1); ( CHM135H1, CHM136H1)/( CHM138H1, CHM139H1)/ CHM151Y1

Second Year:
NFS284H1; BCH210H1; ( STA220H1, STA221H1)/( PSY201H1, PSY202H1)

Third Year:
( PSL300H1, PSL301H1)/ PSL302Y1; CSB349H1/​ PSL350H1/​ BCH311H1; any two of: NFS382H1, NFS386H1, NFS301H1; NFS302H1; NFS394Y1

Fourth Year:
Any three of: NFS400H1, NFS484H1, NFS485H1, NFS486H1, NFS487H1, NFS488H1, NFS489H1, NFS490H1, NFS494Y1


Nutritional Sciences Courses

NFS284H1 - Basic Human Nutrition

Hours: 36L

An introductory course to provide the fundamentals of human nutrition to enable students to understand and think critically about the complex interrelationships between food, nutrition, health and the environment.

Exclusion: HLTB11H3
Recommended Preparation: ( BIO120H1, BIO130H1)/ BIO150Y1; ( CHM138H1, CHM139H1)/( CHM135H1, CHM136H1)/ CHM151Y1
Breadth Requirements: Living Things and Their Environment (4)

NFS301H1 - Nutrition Literacy: Sorting Science from Snake Oil

Hours: 36L

This course will help students learn how to recognize the strengths and limitations of various nutrition research methods, find reliable nutrition information on the Internet and develop systematic thinking skills to critically evaluate the quality of nutrition information in both the scientific literature and popular media.

Prerequisite: NFS284H1
Breadth Requirements: Living Things and Their Environment (4)

NFS302H1 - Nutrition, Athletics, Performance and Behaviour

Hours: 36L

This course will give an overview of the emerging and advancing role of chronic diet and supplements in athletics, performance and behavior.

Prerequisite: NFS284H1
Exclusion: KPE328H1
Breadth Requirements: Living Things and Their Environment (4)

NFS310H1 - Introduction to Clinical Nutrition

Hours: 36L

Clinical Nutrition I introduces students to the foundational principles of nutrition care and its application in clinical settings. This course covers essential topics such as nutritional assessment techniques, medical nutrition therapy for common chronic conditions, and the role of diet in disease prevention and management. Students will develop skills in evaluating dietary intake, identifying nutritional risk factors, and creating basic nutrition care plans tailored to individual needs. Emphasis is placed on evidence-based practices, cultural competence, and professional communication. Through case studies and practical exercises, students will gain the tools to address real-world clinical nutrition challenges.

Prerequisite: NFS284H1
Breadth Requirements: Living Things and Their Environment (4)

NFS311H1 - Advanced Clinical Nutrition

Hours: 36L

This course builds on the concepts introduced in Introduction to Clinical Nutrition (NFS310H), with a focus on advanced interventions for complex medical conditions. This course explores medical nutrition therapy for acute and chronic diseases such as kidney disease, cancer, gastrointestinal disorders, and critical care. Students will engage with advanced nutritional biochemistry, evaluate the impact of emerging research, and refine their ability to develop comprehensive, patient-centred care plans. Case-based learning and interactive discussions will foster critical thinking and the integration of nutrition science into clinical practice. By the end of the course, students will be equipped to address complex nutritional challenges in diverse healthcare settings.

Prerequisite: NFS284H1, NFS310H1
Breadth Requirements: Living Things and Their Environment (4)

NFS382H1 - Vitamin and Mineral Metabolism Throughout the Life Cycle

Hours: 36L

Micronutrients are essential for health throughout the life cycle. This course examines the role of micronutrients during development and ageing with some emphasis on disease prevention and pathogenesis. Students develop critical appraisal skills, an understanding of the principles of study design and learn to write in a scientific style.

Prerequisite: NFS284H1
Breadth Requirements: Living Things and Their Environment (4)

NFS386H1 - Introduction to Food Science

Hours: 36L

This course gives an overview of the scope of food science as a discipline. Students will learn about the fundamental principles underlying food science such as food chemistry, processing, packaging, and sensory evaluation as they relate to food formulations, quality, and safety of foods. Students will gain insights into the building blocks of food, crucial chemical reactions in food, preservation of the quality attributes of food, modern food processing techniques and sensory analysis. Midterm and final exams along with research papers on the effect of processing on the quality attributes of selected foods will be used to assess student’s application of food science principles.

Prerequisite: CHM135H1/ CHM136H1, NFS284H1
Breadth Requirements: Living Things and Their Environment (4)

NFS394Y1 - Research Course in Nutritional Science

Hours: 144P

Research experience under the supervision of a Departmental staff member. The course entails designing and carrying out a small research project and the preparation and presentation of both a research proposal and a final report. Note that the research project NFS394Y1 requires the prior consent of a staff member who will supervise the project and departmental approval before enrolment. The student is responsible for locating a supervisor. Not eligible for CR/NCR option.

Prerequisite: NFS284H1, Permission of Department and Project Supervisor
Breadth Requirements: Living Things and Their Environment (4)

NFS400H1 - Functional Foods and Nutraceuticals in Human Nutrition

Hours: 36L

This course will demonstrate the rationale, including health benefits, development and marketing of functional foods and nutraceuticals.

Prerequisite: BCH210H1, NFS284H1, ( PSL300H1, PSL301H1)/ PSL302Y1
Recommended Preparation: CSB349H1/ PSL350H1/ BCH311H1, NFS386H1
Breadth Requirements: Living Things and Their Environment (4)

NFS481H1 - Advanced Food Science

Hours: 24L/36P

This course provides an in-depth exploration of food microbiology, safety, and preservation, emphasizing the role of microorganisms in foodborne illnesses, fermentation, and spoilage. Students will gain foundational knowledge in food safety systems, including Hazard Analysis of Critical Control Points (HACCP), and learn preservation techniques such as freezing, canning, pickling, and irradiation. The course also examines the chemical and functional properties of carbohydrates, fats, and proteins, with a focus on their roles in food processing, preservation, and quality enhancement. Topics include microbial growth, classification of foodborne diseases, principles of food chemistry, and innovative processing methods used in the food industry, such as flash freezing and enzymatic applications.

The lab component provides hands-on experience in food safety and processing techniques. Students will conduct experiments on microbial growth, food preservation methods, and chemical modifications of food components. Activities include freezing, canning, pickling, blanching, and dehydration experiments, as well as protein denaturation and fat emulsification studies. Emphasis is placed on applying theoretical knowledge to real-world scenarios, such as determining critical control points in food processing, understanding D, F, and Z values, and optimizing preservation methods to ensure food safety and quality. The lab also covers innovative techniques like nitrogen freezing and UV irradiation to prepare students for advancements in the food industry.

Prerequisite: NFS284H1, NFS386H1
Breadth Requirements: Living Things and Their Environment (4)

NFS482H1 - Food Systems Management

Hours: 24L/24P

This course explores the operational planning and management of food service systems, emphasizing quality control, regulatory compliance, and sustainability. Students will gain a comprehensive understanding of menu planning, workflow optimization, and risk management across various settings, including daycare facilities, hospitals, and long-term care institutions. The course incorporates cultural inclusivity, addressing the dietary needs of Indigenous and immigrant communities, while promoting environmentally sustainable practices. Topics include food safety, sanitation, equipment usage, procurement, waste management, and employee safety, with a focus on real-world applications in institutional and commercial food service operations.

The lab component provides hands-on experience in food service operations, allowing students to apply theoretical concepts to practical scenarios. Activities include designing workflows, conducting facility audits, and modifying menus to meet therapeutic, cultural, and regulatory requirements. Students will gain proficiency in menu preparation, food assembly, and distribution while practicing risk management and safety standards. Emphasis will be placed on incorporating sustainable practices and culturally appropriate food choices for diverse populations, including Indigenous and immigrant groups. Lab projects will culminate in real-world applications, such as facility audits, food safety planning, and menu modifications for institutional settings.

Prerequisite: NFS284H1, NFS386H1
Breadth Requirements: Living Things and Their Environment (4)

NFS484H1 - Advanced Nutrition

Hours: 24L/12T

Physiological and biochemical features of nutrient needs. The roles of nutrients in the development and adaptability of the whole body, organs and cells. Interpretation of current research data.

Prerequisite: BCH210H1, CSB349H1/ PSL350H1/ BCH311H1, NFS284H1, ( PSL300H1, PSL301H1)/ PSL302Y1, ( STA220H1, STA221H1/ JBS229H1) or permission of instructor
Breadth Requirements: Living Things and Their Environment (4)

NFS485H1 - Diet, Microbiome & Health

Hours: 36L

Provides an integrated approach to how prokaryotes modulate nutrient availability and how they interact with the host to impact human health from a molecular perspective.

Prerequisite: BCH210H1, CSB349H1/ PSL350H1/ BCH311H1/ MGY311Y1, NFS284H1, ( PSL300H1, PSL301H1)/ PSL302Y1 or permission of the instructor
Breadth Requirements: Living Things and Their Environment (4)

NFS486H1 - Obesity: Metabolic and Clinical Aspects

Hours: 36L

Obesity and its co-morbidities illustrated with pathophysiological and biochemical principles and clinical case studies.

Prerequisite: BCH210H1, NFS284H1, ( PSL300H1, PSL301H1)/ PSL302Y1
Recommended Preparation: CSB349H1/ PSL350H1/ BCH311H1, ( STA220H1, STA221H1)
Breadth Requirements: Living Things and Their Environment (4)

NFS487H1 - Nutrigenomics and Personalized Nutrition

Hours: 36L

The impact of the human genome on nutrition research. Experimental approaches to investigating gene-diet interactions. Understanding how genetic variability affects nutrient response, and how dietary factors regulate gene expression. Application of the various ‘omics’ technologies to nutrition research as well as exploring the social, legal and ethical issues associated with direct-to-consumer marketing of genetic tests for personalized nutrition.

Prerequisite: NFS284H1, CSB349H1/ PSL350H1/ BCH311H1
Breadth Requirements: Living Things and Their Environment (4)

NFS488H1 - Nutritional Toxicology

Hours: 36L

Occurrence, mechanism of action, safety and health implications of chemicals naturally present in or added to foods. Interactions of nutrients and toxicants and the effects on their metabolism and utilization. Food safety evaluation and regulatory control.

Prerequisite: BCH210H1, NFS284H1
Breadth Requirements: Living Things and Their Environment (4)

NFS489H1 - Nutritional Neurosciences

Hours: 36L

This course provides an integrated approach to how brain function regulates and in turn is regulated by nutrition from a biochemical perspective.

Prerequisite: BCH210H1, BCH311H1/ CSB349H1/ PSL350H1, NFS284H1, PSL302Y1/( PSL300H1, PSL301H1)
Breadth Requirements: Living Things and Their Environment (4)

NFS490H1 - International and Community Nutrition

Hours: 36L

This course focuses on current issues in international and community nutrition including global and domestic food security, micronutrient deficiencies and other forms of undernutrition, maternal and infant/child nutrition, dietary guidance, and food and nutrition policy. The course will consider the environmental, sociopolitical, cultural and biosocial contexts of nutrition.

Prerequisite: NFS284H1
Recommended Preparation: GGR107Y1/ POL103Y1/ SOC101Y1
Breadth Requirements: Society and its Institutions (3)

NFS494Y1 - Research Projects in Nutritional Sciences

Hours: 144P

Research experience under the supervision of a Departmental staff member. The course entails designing and carrying out a small research project and the preparation and presentation of both a research proposal and a final report. Note that the research project NFS494Y1 requires the prior consent of a staff member who will supervise the project and departmental approval before enrolment. The student is responsible for locating a supervisor. Not eligible for CR/NCR option.

Prerequisite: NFS284H1, Permission of Department and Project Supervisor

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