BSc in Nutrition and Food Sciences
Contact:
Warren Elgersma
Chairperson
Program Information
E-mail: inquire@rdc.ab.ca
Phone: 403.342.3400 OR 1.888.732.4630
One Year University Transfer Program
This program is offered in the Faculty of Agricultural, Life, and Environmental Sciences at University of Alberta.
For the most current university program and transfer information, see Planning Guides in Academic Advising
Related Careers
Nutrition and Food Science involves applying basic sciences (Chemistry, Biology, Biochemistry, and Microbiology) to the processing, preservation, and distribution of food. Graduates will find work in all aspects of the food handling industry:
Dietitians
- home economists
- nutritionists
Government
- control of food processing
Private Industry
International Agencies
- Canadian International Development Agency
- United Nations
Research
- food handling, processing, and preserving
The Program
The program at RDC is one year of study toward Bachelor of Science Nutrition and Food Sciences.
Three majors are offered: Food Science and Technology, Nutrition and Food, and Nutrition. The Food Science and Technology Major meets the guidelines of the Canadian Institute of Food Science and Technology (CIFST) and the Institute of Food Technologists (IFT). The Nutritional Science Major, with appropriate courses chosen from the approved program electives, is accredited by the Dietitians of Canada. Students planning to be Registered Dietitians should carefully read the information provided in the University of Alberta calendar.
Transfer Features
The courses in this program can be transferred in full to BSc Nutrition and Food Science at University of Alberta. Refer to University of Alberta calendar for the complete listing of courses under the Faculty of Agricultural, Life, and Environmental Sciences.
Admission Requirements
- Related Link: Admission requirements for specific programs will often refer to Alberta Grade 12 course groups. Visit the Admissions page for detailed group descriptions.
1. Minimum average of 60% with no mark below 50% in:
a. Biology 30
b. Chemistry 30
c. ELA 30-1
d. Mathematics 30-1
e. Subject from Group A, B, C, or Macroeconomics 30 and Microeconomics 30, or a minimum of five credits in Career and Technology subjects at the Advanced level from the following strands: Agriculture, Community Health, Foods, Forestry or Wildlife.
OR
2. Mature Student
You must be 19 years of age or older, out of high school for at least one full year before the program starts, and have a minimum average of 60% with no mark below 50% in:
a. Biology 30
b. Chemistry 30
c. ELA 30-1
d. Mathematics 30-1
University of Alberta
Nutrition Major
Food Science & Technology Major and Nutrition & Food Major
Program Cost Estimates