Location:

Winnipeg, Canada

Program Type:

Full Degree

Degree Level:

Master

Specialty:

Nutrition & Food Science

Program Overview

Program Description:

Graduate programs in Human Nutritional Sciences focus on the role of nutrients and food-related compounds in metabolism and human health. A practicum in clinical dietetics, in conjunction with the M.Sc. program, is offered on a competitive basis for students who wish to meet the membership requirements of the Dietitians of Canada. Training at the Ph.D. level is offered as an Interdepartmental Ph.D. in Food and Nutritional Sciences. It is designed for individuals who will teach in the nutrition or foods areas, train other researchers, design and execute major research projects, and serve as senior advisors and consultants in health, social or economic policy and planning. The Department of Human Nutritional Sciences is one of the largest in Canada and the University of Manitoba is the only university in the province to offer graduate programs leading to the degrees of Master of Science and Doctor of Philosophy in the area of foods and nutrition. The Department maintains three primary research areas: Metabolic and Molecular Nutrition Community Nutrition Food Quality and Acceptability Our academics are members of the Richardson Centre for Functional Foods and Nutraceuticals and the Canadian Centre for Agri-Food Research in Health and Medicine. The George Weston Ltd. Sensory and Food Research Laboratory and the Barbara Burns Food Innovations Laboratory provide a controlled setting for the development and testing of food products, including functional foods.

Additional Program Information

Accreditation:

no accreditation exists for this program

Financial Aid:

Yes

Requirements:

M.Sc. GPA of at least 3.0/4.5. A four-year undergraduate degree from the Department OR another undergraduate degree with three credits of Physiology, three credits of Biochemistry and six credits in upper level foods or nutrition courses are required for admittance without academic conditions. Students with a 3-year undergraduate degree enter at the Pre-Master’s level, in which at least 18 credit hours of course work are required. Pre-Master’s students are not eligible for graduate student stipends and do not carry out a research project. Ph.D. Students should hold a thesis-based Master’s degree in nutrition or a related field. Alternatively, evidence of an extensive publication and research background also may be considered. See the Department website for full admission requirements. All applicants must also meet the minimum admission requirements of the Faculty of Graduate Studies. Possible Start Dates September, January, May