BSc Nutrition and Food Science Approved Electives
(Including: General Degree; Dietetic Specialization; Nutrition and Food Major; Nutrition Major; Honors Nutrition; Food Science and Technology Specialization; Honors Food Science)
Guidelines
Approved electives must be selected according to the following directions:
- Students in most NU FS degrees can take a total number of two 100/200 level approved electives. The remaining approved electives must be selected at a 300/400 level.
- Any courses on this list that have already been taken as part of the program requirements cannot be used as an approved elective.
- Students must have any prerequisites listed in the calendar before taking a course; credit may be denied for courses without the appropriate prerequisites.
- Approved elective lists are updated annually and students must use the most updated version of the list when selecting approved elective courses.
- Course offerings are subject to change. Always refer to Bear Tracks for the most up-to-date course information.
- Please note, Dietetics Specialization student may not use NUTR 100 as an APE.
NU FS/NUTR Courses:
- NU FS 100 - Introduction to Food Science and Technology
- NU FS 200 - Introduction to Functional Foods and Nutraceuticals
- NU FS 201 - Physical Principles of Food Structure and Functionality
- NU FS 223 - The Cultural Ecology of Food and Health
- NU FS 250 - Applied Food Theory
- NU FS 283 - Introduction to Food Engineering
- NU FS 300 - Fundamentals of Dairy Science
- NU FS 305 - Introduction to the Principles of Nutrition
- NU FS 310 - Teaching and Communication in Nutrition
- NU FS 311 - Introduction to Food Processing
- NU FS 312 - Quality Assurance
- NU FS 353 - Unit Operations in Food Processing
- NU FS 356 - Nutrition Across the Lifespan
- NU FS 361 - Food Microbiology
- NU FS 363 - Food Microbiology
- NU FS 372 - Food Chemistry
- NU FS 373 - Food Chemistry
- NU FS 374 - Food Fundamentals and Quality
- NU FS 377 - Introduction to Population and Public Health Nutrition
- NU FS 400 - Undergraduate Reading Project
- NU FS 401 - Undergraduate Research Project
- NU FS 402 - Brewing, Enology, and Food Fermentations
- NU FS 403 - Processing of Milk and Dairy Products
- NU FS 404 - Muscle Food Science and Technology
- NU FS 406 - Science and Technology of Cereal and Oilseed Processing
- NU FS 407 - Food Science Honors Research Project
- NU FS 424 - Nutrition and Metabolism Related to Cancer
- NU FS 425 - Methods and Applications in Nutritional Product Development
- NU FS 427 - Food Safety
- NU FS 428 - Advances in Human Nutrition and the Intestinal Microbiome
- NU FS 430 - Principles of Sensory Evaluation of Foods
- NU FS 442 - Sustainability of Food and Bio-based Products
- NU FS 450 - Food Product Development
- NU FS 454 - Unit Operations in Food Preservation
- NU FS 458 - Current Topics and Controversies in Nutrition
- NU FS 461 - Foodservice Systems Management
- NU FS 480 - Microbial Food Safety
- NU FS 481 - Advanced Foods
- NU FS 490 - Innovations in Food Science
- NU FS 499 - Advanced Agri-Chemical Analysis
- NUTR 100 - Nutrition and Well-being
- NUTR 201 - Role of the Dietitian in the Canadian Health Care System
- NUTR 301 - Fundamentals of Nutritional Biochemistry and Metabolism I
- NUTR 302 - Fundamentals of Nutritional Biochemistry and Metabolism II
- NUTR 303 - Fundamentals of Nutritional Biochemistry and Metabolism I
- NUTR 304 - Fundamentals of Nutritional Biochemistry and Metabolism II
- NUTR 380 - Sports Nutrition
- NUTR 400 - Research Methods in Nutritional Science
- NUTR 401 - Honors Nutritional Science Research Project
- NUTR 408 - Interprofessional Health Team Elective in Athlete Nutrition and Health
- NUTR 443 - Diabetes, Cardiovascular Disease and Lifestyle
- NUTR 450 - Undergraduate Dietetics Specialization Research Project
- NUTR 452 - Nutrition in the Prevention of Chronic Human Diseases
- NUTR 468 - Clinical Nutrition
- NUTR 469 - Introductory Professional Practice in Clinical Dietetics
- NUTR 470 - Professional Practice in Community Nutrition
- NUTR 471 - Professional Practice in Foodservice Management
- NUTR 472 - Professional Practice in Clinical Dietetics
- NUTR 476 - Advanced Clinical Nutrition
- NUTR 477 - Advanced Population and Public Health Nutrition
Other
- ACCTG 200 - Introduction to Accounting
- AN SC 101 - Principles of Animal Agriculture
- AN SC 320 - Livestock Growth and Meat Production
- AN SC 376 - Animal Welfare
- AN SC 378 - Companion Animal Behaviour
- AN SC 420 - Meat Science
- AN SC 461 - Ruminant Digestion, Metabolism, and Nutrition
- AN SC 464 - Companion Animal Nutrition
- AN SC 471 - Applied Poultry Science
- AN SC 472 - Applied Dairy Production Science
- AN SC 474 - Applied Beef Cattle Science
- AN SC 476 - Applied Swine Science
- ANAT 200 - Human Morphology
- ANTHR 101 - Introductory Anthropology
- ANTHR 150 - Race and Racism
- ANTHR 207 - Introduction to Social and Cultural Anthropology
- AREC 173 - The Plate, the Planet and Society
- AREC 200 - Current Economic Issues for Agriculture and Food
- AREC 333 - Economics of Production and Resource Management
- AREC 365 - Natural Resource Economics
- AREC 375 - World Food and Agriculture
- AREC 382 - Economics of Food Systems, Distribution and Supply Chains
- AREC 384 - Food Market Analysis
- AREC 423 - Advanced Management Methods and Applications for Agri-Food, Environmental and Forestry Businesses
- AREC 471 - Society and Well-Being
- AREC 473 - Food and Agricultural Policies
- AREC 484 - Strategic Management in Food and Resource Businesses
- BIOCH 450 - The Molecular Biology of Mammalian Viruses
- BIOIN 301 - Bioinformatics I
- BIOL 207 - Molecular Genetics and Heredity
- BIOL 208 - Principles of Ecology
- BIOL 380 - Genetic Analysis of Populations
- CELL 201 - Introduction to Molecular Cell Biology
- CMPUT 101 - Introduction to Computing
- CMPUT 174 - Introduction to the Foundations of Computation I
- CSD 211 - Language Development in Children and Adolescents
- ECON 281 - Intermediate Microeconomic Theory I
- ECON 323 - International Economics
- ECON 331 - Labor Economics
- ECON 357 - Health Economics
- ECON 373 - Industrial Organization
- EDIT 486 - Interactive Multimedia
- GENET 270 - Foundations of Molecular Genetics
- HE ED 110 - Introduction to Personal Health and Well-Being
- HE ED 220 - Introduction to the Biological Aspects of Fitness to Health
- HE ED 221 - Population Health
- HE ED 320 - Social Dimensions of Health Promotion
- HE ED 321 - Psychological Dimensions of Health Promotion
- HECOL 100 - Introduction to Principles and Practice in Human Ecology
- HECOL 211 - Human Sexuality
- HECOL 300 - Policy Development and Evaluation
- HECOL 301 - Program Planning and Evaluation
- HECOL 313 - Family Dynamics
- HECOL 321 - Introduction to Family Finance
- HECOL 322 - Family Economic Issues
- HECOL 409 - Practicum in Human Ecology - 6 credit course
- HECOL 410 - Parent-Child Relationships
- HECOL 413 - Working With Families
- HECOL 440 - Family Policy Issues
- HIST 123 - Plague: Disease and Epidemics in History
- HIST 127 - Drugs in Modern Global History
- IMIN 200 - Infection and Immunity
- IMIN 371 - Introduction to Immunology
- INT D 303 - Economics of World Food and Agriculture
- INT D 375 - Intercultural Exploration of Health and Practice in Italy
- INT D 500 - An Introduction to Community-Based Participatory Research
- KIN 303 - Psychology of Sport and Physical Activity
- KIN 334 - Physical Activity, Nutrition and Energy Balance
- MICRB 265 - General Microbiology
- MMI 133 - Medical Microbiology for Health Care Professionals
- MMI 351 - Bacterial Pathogenesis
- MMI 352 - Microbial Pathogenesis
- NS 110- Historical Perspectives in Native Studies
- NS 111- Contemporary Perspectives in Native Studies
- NS 200- Aboriginal Canada: Looking Forward/Looking Back
- NS 201- Aboriginal Canada: Looking Forward/Looking Back (online)
- PHIL 101 - Introduction to Philosophy: Values and Society
- PHIL 102 - Introduction to Philosophy: Knowledge and Reality
- PHIL 217 - Biology, Society, and Values
- PHIL 250 - Contemporary Ethical Issues
- PHIL 265 - Philosophy of Science
- PHYSL 403 - Neuroendoimmunomodulation
- PHYSL 404 - Cardiovascular Physiology
- PHYSL 407 - Molecular and Cellular Physiology
- PHYSL 409 - Homeostatic Physiology
- PMCOL 200 - Intro to Pharmacology
- PMCOL 202 - Topics in Pharmacology
- PMCOL 300 - Introduction to Pharmacology
- PMCOL 303 - Introduction to Toxicology
- PMCOL 343 - Scientific Basis of Pharmacology: Part I
- PSYCH 104 - Basic Psychological Processes
- PSYCH 105 - Individual and Social Behavior
- PSYCH 223 - Lifespan Developmental Psychology
- PSYCH 239 - Abnormal Psychology.
- PSYCH 241 - Social Psychology
- PSYCH 282 - Behavior Modification
- PSYCH 323 - Infant and Child Development
- PSYCH 350 - Human Memory
- PSYCH 354 - Foundations of Cognitive Science
- PSYCH 357 - Language Processing
- PSYCH 381 - Principles of Learning
- PTHER 350 - Structural Human Anatomy
- R SOC 271 - The Politics of Food and Natural Resources
- SOC 100 - Introductory Sociology
- SOC 203 - Social Problems
- SOC 271 - Introduction to the Family
- SOC 301 - Sociology of Gender
- SOC 363 - Sociology of Work and Industry
- SOC 375 - Sociology of Aging
- SOC 377 - Sociology of Youth
- SOC 382 - Sociology of Health and Illness
- SPH 200 - Introduction to Public Health
- SPH 415 - Investigation of Foodborne Illness
- STAT 337 - Biostatistics
- STS 200 - Introduction to Studies in Science, Technology and Society
- STS 210 - Environment, Science, Culture, and Values
- SUST 201 - Introduction to Sustainability
- SUST 202 - Global Sustainable Development and the Sustainable Development Goals
- WGS 240 - Feminism and Food
- WGS 250 - Gender and Science
- WRS 210 - Introduction to Professional Communication