Food Science/Food and Nutritional Sciences Double Major
Food Science Major and Food and Nutritional Sciences Double Major
Click on course codes to see course descriptions and scheduling information
Prerequisites in italics are not required courses for Food Science or Food and Nutritional Sciences.
Plan ahead – check the credit exclusion list and prerequisite requirements for restricted electives that you wish to take.
Food Science
| Course Number | Course Title | Prerequisites |
|---|---|---|
| FNH 330 | Introduction to Wine Science I | Third year standing |
| FNH 335 | Introduction to Wine Science II | FNH 330 |
| FNH 402 | Functional Foods and Nutraceuticals | |
| FNH 405 | Microbiology of Food and Beverage Fermentation | One of MICB 201, MICB 202, BIOL 201, BIOL 203, BIOC 203 |
| FNH 413 | Food Safety | All of MICB 202, CHEM 233 |
| FNH 419 | Interfacial Phenomena | FNH 300 |
| FNH 430 | Enology and Wine Biotechnology | One of BIOL 335, MICB 325, FNH 313, BIOC 302 |
| FNH 497A | Directed Studies in Food, Nutrition and Health | |
| FNH 499 | Undergraduate Thesis | Approval required |
Nutrition
| Course Number | Course Title | Prerequisites |
|---|---|---|
| FNH 342 | Critical Perspectives on Consumer Food Practices | |
| FNH 350 | Fundamentals of Nutrition | FNH 250 & BIOL 201 |
| FNH 351 | Vitamins, Minerals, and Health | FNH 250 & BIOL 201 |
| FNH 355 | International Nutrition | |
| FNH 370 | Nutrition Assessment | FNH 250 |
| FNH 371 | Human Nutrition Over The Life Span | FNH 250 |
| FNH 398 | Research Methods in Human Nutrition | FNH 250 & LFS 252 |
| FNH 473 | Applied Public Health Nutrition | Y4 & FNH 250 |
| FNH 490 | Advanced Topics in FNH |
Sustainability
| Course Number | Course Title | Prerequisites |
|---|---|---|
| APBI 265 | Sustainable Agriculture and Food Systems | |
| APBI 361 | Key Indicators of Agroecosystem Sustainability | |
| ASIC 220 | Introduction to Sustainability | Second year standing |
| GEOG 310 | Environment and Sustainability | |
| SCIE 420 | Sustainability for Community and the World | Fourth year standing & LFS 250 (or other options) |
| LFS 450 | Land, Food, and Community III: Leadership in Campus Food System Sustainability |
Business
Note: for FNH/FRE business elective options, only FNH 415 can be taken without ECON 310
| Course Number | Course Title | Prerequisites |
|---|---|---|
| FNH 415 | Business Concepts in Food, Nutrition, and Health | Third year standing |
| FRE 302 | Small Business Management in Agri-food Industries | ECON 101 or ECON 310 |
| FRE 306 | Introduction to Global Food Markets | ECON 101 or ECON 310 |
| FRE 340 | International Agricultural Development | ECON 101 or ECON 310 |
| FRE 374 | Land and Resource Economics | ECON 101 or ECON 310 |
| FRE 385 | Quantitative Methods for Business and Resource Management | One of ECON 101, ECON 310 and one of LFS 252, BIOL 300, FRST 231, STAT 200 |
| FRE 420 | The Economics of International Trade and the Environment | One of ECON 301, FRE 295, COMM 295 (or 6 credits of upper-level FRE or ECON) |
| FRE 460 | Economics of Food Consumption | ECON 101 or ECON 310 |
| FRE 490 | Current Issues in Food and Resource Economics | ECON 101 or ECON 310 |
| COMR 329 | Principles of Organizational Behaviour | |
| COMR 398 | Introduction to Business Processes and Operations | |
| COMR 457 | Fundamentals of Financial Accounting | |
| COMR 458 | Fundamentals of Managerial Accounting | One of COMM 293, COMM 457, COMR 457 |
| COMR 465 | Marketing Management | Co-reqs: Either (a) all of ECON 101, ECON 102 or (b) ECON 100 or (c) all of ECON 310, ECON 311 or (d) all of ECON 101, ECON 311 or (e) all of ECON 102, ECON 310 |
| COMR 473 | Business Finance | Either (a) all of ECON 101, ECON 102 or (b) ECON 100 or (c) all of ECON 310, ECON 311 or (d) all of ECON 101, ECON 311 or (e) all of ECON 102, ECON 310; and one of MATH 100, MATH 102, MATH 104, MATH 110, MATH 120, MATH 180, MATH 184 |
| COMR 485 | Social Entrepreneurship | |
| ECON 226 | Making Sense of Economic Data | All of ECON 101, ECON 102 |
| ECON 301 | Intermediate Microeconomic Analysis I | One of ECON 101, ECON 310 and one of MATH 100, MATH 102, MATH 104, MATH 110, MATH 120, MATH 180, MATH 184 and one of MATH 101, MATH 103, MATH 105, MATH 121. (MATH 104, 110 or 184 recommended. MATH 105 recommended.) |
| ECON 310 | Principles of Microeconomics (equivalent to ECON101) | |
| ECON 311 | Principles of Macroeconomics (equivalent to ECON102) | |
| COMM 320 | Foundations in Accounting I | only available to students completing the Master of Management dual degree |
| COMM 321 | Organizational Behaviour | only available to students completing the Master of Management dual degree |
| COMM 420 | Marketing | only available to students completing the Master of Management dual degree |
| COMM 421 | Introductory Finance | only available to students completing the Master of Management dual degree |
Science
| Course Number | Course Title | Prerequisites |
|---|---|---|
| BIOL 209 | Biodiversity of Algae, Fungi and Bryophytes | One of BIOL 121, SCIE 001 |
| BIOL 210 | Vascular Plants | One of BIOL 121, SCIE 001 (or 8 transfer credits of first-year biology). Equivalents: APBI 210 |
| BIOL 234 | Fundamentals of Genetics | Either (a) all of BIOL 112, BIOL 121 or (b) SCIE 001 (or (c) a corequisite of one of CHEM 203 or CHEM 223 and one of BIOL 112 or BIOL 121) |
| BIOL 323 | Structure and Reproduction of Fungi | BIOL 121 |
| BIOL 335 | Molecular Genetics | One of BIOL 233, BIOL 234, MICB 322, FRST 302 |
| BIOL 343 | Plants and Peoples | Third year standing |
| BIOC 402 | Proteins: Structure and Function | One of BIOC 302, BIOC 303, BIOT 380 |
| BIOL 421 | Plant-Microbe Interactions | BIOL 200 and one of BIOC 202, BIOC 203, BIOL 201, BIOL 233, BIOL 234, BIOL 260 |
| CHEM 208 | Coordination Chemistry | One of CHEM 130, CHEM 123, SCIE 001 |
| CHEM 211 | Introduction to Chemical Analysis | One of CHEM 113, CHEM 123, SCIE 001 |
| CHEM 213 | Organic Chemistry | Either (a) one of CHEM 203, CHEM 223 or (b) a score of 76% or higher in CHEM 233 |
| CHEM 301 | Aqueous Environmental Chemistry | One of Chem 201, 205 or 251 (physical chemistry) |
| CHEM 305 | Biophysical Chemistry | One of MATH 200, MATH 217, MATH 226, MATH 253, MATH 263 and either (a) CHEM 201 or (b) a score of 76% or higher in CHEM 205 or (c) CHEM 304 or (d) PHYS 203 |
| CHEM 304 | Fundamentals of Thermodynamics and Statistical Mechanics | CHEM 123 and one of MATH 200, MATH 217, MATH 226, MATH 253, MATH 263 |
| CHEM 311 | Instrumental Analytical Chemistry | CHEM 211 |
| CHEM 330 | Advanced Organic Chemistry | CHEM 213 |
| CHEM 341 | Global Challenges: A Chemical Perspective | One of CHEM 203, CHEM 233, CHEM 260 |
| CPSC 100 | Computational Thinking | |
| CPSC 103 | Introduction to Systematic Program Design | |
| CPSC 110 | Computation, Programs, and Programming | |
| DSCI 100 | Introduction to Data Science | |
| ENVR 200 | Introduction to Environmental Science | Second year standing |
| MICB 201 | Introductory Environmental Microbiology | One of BIOL 112, BIOL 200, SCIE 001 |
| MICB 301 | Microbial Ecophysiology | BIOL 201 & MICB 201 |
| MICB 306 | Molecular Virology | MICB 202 |
| MICB 308 | Paradigms in Bacterial Pathogenesis | Either (a) MICB 202 and one of BIOL 201, BIOC 202, BIOC 203; or (b) BIOT 380 |
| MICB 325 | Analysis of Microbial Genes and Genomes | One of MICB 201 or BIOL 234, and third-year standing or higher |
| PATH 467 | Basic Microbiology for Infection Control |
Math, Engineering and Statistics
| Course Number | Course Title | Prerequisites |
|---|---|---|
| APSC 366 | The Art of the Possible: An Introduction to Engineering for Non-Engineers | |
| MATH 200 | Calculus III | One of MATH 101, MATH 103, MATH 105, MATH 121, SCIE 001 |
| STAT 300 | Intermediate Statistics for Applications | One of STAT200, STAT241, STAT251, COMM291, BIOL300, FRST231, ECON325, or equivalent |
| STAT 302 | Introduction to Probability | One of MATH 200, MATH 226, MATH 217, MATH 253, MATH 254 |
Other
| Course Number | Course Title | Prerequisites |
|---|---|---|
| APBI 222 | Introduction to Horticulture | |
| APBI 260 | Agroecology I: Introduction to principles and techniques | Credit will be granted for only one of APBI 260 or APBI 265 |
| APBI 290 | Introductory Topics in Applied Biology | |
| LFS 302A | International Field Studies - INTERNL FLD STD | |
| LFS 496A | Career Development Internship | |
| PSYC 367 | Sensory Systems | Either (a) PSYC 100 or (b) all of PSYC 101, PSYC 102. (or (c) 6 credits of 200-level Psychology (but not 205 or 263).) |
| SOCI 342 | Consumers and Consumption | One of SOCI 100, SOCI 101, SOCI 102 |
| SOCI 360 | Sociology and Natural Resources | One of SOCI 100, SOCI 101, SOCI 102 |
| SOCI 423 | Sociology of Food | One of SOCI 100, SOCI 101, SOCI 102 |
| SPPH 381C | Environmental Impacts on Human Health |