Nutrition and diet play a fundamental role in maintaining well-being from conception to old age. Nutritional Science programs provide a solid foundation of nutrition principles to promote health and prevent disease. Food Science and Technology programs include extensive knowledge of the technical implications of food manufacturing, preservation and storage, safety, and distribution.
Students in the B.Sc. Nutrition and Food Sciences program at the University of Alberta choose one major (Food Science and Technology or Nutritional Science) before entering third year, but may be chosen as early as the beginning of the first year. Or, students can enter the B.Sc. in Agricultural/Food Business Management offered jointly with the School of Business, which involves somewhat different course selection. Refer to University of Alberta calendar for the listing of courses under the Faculty of Agriculture, Forestry, and Home Economics. Depending on the major requirements, students may complete the following courses at the Augustana Faculty of the University of Alberta:
- 3 cr of AUBIO 130
- 3 cr of AUSTA 151
- 6 cr of AUENG 103 and 104
- 3 cr of AUMAT 110 or 111
- 6 cr of AUCHE 110 and 112
- 6 cr of AUECO 101 and 102 or AUCHE 250 and 252
- 3 cr of options
Students interested in the Food Science & Technology major in Nutrition and Food Sciences should replace 3 credits of options with 3 credits of AUPHY or 3 credits of AUMAT 112. Students interested in the Nutritional Science major in Nutrition and Food Sciences should replace 3 credits from AUMAT 110 or 111 with 3 credits of options. Physics 30 is recommended for the Food Science & Technology major in the B.Sc. Nutrition and Food Science program. Students in either major who performed exceptionally in Chemistry 30 should take AUCHE 250.