The Specialization in Foods and Nutrition, within the Bachelor of Science Foods and Nutrition (BScFN) degree, is offered by Brescia University College in partnership with the Faculty of Science.
The Specialization prepares students for possible employment in foods and nutrition areas such as food production and distribution industries, institutional and community health services, hospitality and pharmaceutical industries, education and volunteer agencies.
Graduates also may pursue advanced study in areas such as Community Development, Education, Child Care and Development, and Food Service Management.
Students are encouraged to seek academic advising at Brescia University College early in the program, especially if they intend to combine the Specialization with a Major or Minor in a complementary field.
Completion of first year requirements with no failures. Students must have an average of at least 68% in the following 4.0 courses:
Chemistry 1301A/B, Chemistry 1302A/B or the former Chemistry 1100A/B and the former Chemistry 1200B, the former Chemistry 1050, the former Chemistry 1020
Foods and Nutrition 1030E
Business Administration 1220E
0.5 course numbered 1000-1999
3.5 courses: Foods and Nutrition 2232, Foods and Nutrition 2241A/B, Foods and Nutrition 3342A/B, Foods and Nutrition 3344A/B, Foods and Nutrition 3348A/B, Foods and Nutrition 3351A/B.
1.5 course: Human Ecology 2222F/G, Human Ecology 2266F/G, Human Ecology 3349A/B.
0.5 course: Chemistry 2003A/B (recommended), Chemistry 2213A/B.
1.0 course: Physiology 2130.
2.0 courses from: Foods and Nutrition or Human Ecology at the 3000 or 4000-level.
0.5 course from: Biology 2217B, Biology 2485B, Biochemistry 2288A, Biochemistry 2280A.
To remain in a Specialization in Foods and Nutrition, students must maintain a modular average of 68% or above.