Overview

The Nutrition and Food Biosciences M.Sc. at the University of Ottawa provides students with an advanced platform to investigate the intersection of food formulation, metabolism, and public health. This interdisciplinary programme is designed to address contemporary global challenges in nutrition through rigorous scientific inquiry and fundamental research. Students engage with a curriculum that spans from the chemical composition of food to the molecular mechanisms of human health.

Why Nutrition and Food Biosciences at the University of Ottawa?

The University of Ottawa is ranked among Canada’s top 10 research universities, offering a vibrant academic environment in the heart of the nation's capital. Students benefit from the Faculty of Health Sciences' extensive network, which includes collaborations with major hospital-affiliated research institutes such as the Ottawa Hospital Research Institute and the Children’s Hospital of Eastern Ontario. The School of Nutrition Sciences provides access to cutting-edge facilities and expertise in clinical nutrition, food biosciences, and cellular metabolism.

Tuition Fee Breakdown

• International fee: CAD 11991 per semester
• National fee: CAD 3312 per semester

Visit the Fees and Funding section for a breakdown in your local currency.

Syllabus

Modules 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

Careers with Nutrition and Food Biosciences

Graduates are prepared for high-level roles in the food industry, regulatory agencies, and healthcare sectors. The programme's focus on research and knowledge translation equips students for careers in food safety culture, public health policy development, and nutritional research. Alumni may find opportunities in federal or provincial government departments, non-governmental organisations, and private food companies, focusing on the prevention and management of diet-related diseases through evidence-based science.