6.36	Human Nutritional Sciences

Head: N.A.M. Eskin (Acting)
General Office: H505 Duff Roblin Building
Telephone: (204) 474 9901
Fax: (204) 474 7593
Email: FNGrad@umanitoba.ca
Website: www.umanitoba.ca/faculties/human_ecology/programs/hns/88.htm

Academic Staff

Program Information
The Department of Human Nutritional Sciences is one of the largest in Canada and the University of Manitoba is the only university in the province to offer graduate programs leading to the MSc. and Ph.D. degrees in the area of nutrition and food sciences. Graduate programs in Human Nutritional Sciences integrate concepts in metabolism, food and community nutrition. Research in experimental nutrition explores the role of nutrients and food components in basic biological processes from the whole organism to the molecular level. Community and clinical nutrition research focuses on policy development, food choice behaviour and novel approaches to disease management. Research related to foods includes investigations of the quality and stability of ingredients, development of functional and nutraceutical components from grains, oilseeds and legumes, and consumer preference and sensory characteristics of foods.

A multidisciplinary approach to research is common, with linkages to university departments such as medicine, agricultural and food sciences, management, dentistry, nursing and physical education and recreation studies, as well as with the Richardson Centre for Functional Foods and Nutraceuticals and the Canadian Centre for Agri-food Research in Health and Medicine. Collaborations outside the University also exist with organizations such as the Canadian International Grains Institute, the Grain Research Laboratory, Agriculture and Agri-Food Canada, Manitoba Health, the Winnipeg Regional Health Authority and the Manitoba Institute of Child Health.

Courses offered in nutrition and metabolism address topics in phytochemicals, proteins, energy and carbohydrates, lipids, vitamins, minerals and trace elements. Community nutrition courses include topics in qualitative research, epidemiology, public policy, nutrition education and theoretical approaches to dietary change interventions. Topics related to food research include nutraceuticals, functional foods, lipids, flavour chemistry and sensory properties of foods.

An informal atmosphere exists with free interaction between faculty and graduate students. The department attracts local, national and international students, many of them holders of prestigious scholarships. Graduate student training in the Department of Human Nutritional Sciences has led to careers as: research scientists in academic, public and private sectors, technical specialists and research supervisors in food and pharmaceutical industries, food and nutrition policy analysts, food service managers, health and wellness specialists and educators, nutrition consultants, university and government employees, food quality assessment and research supervisors in government and agricultural laboratories.

Graduates of the M.Sc. program are qualified to meet the demands of the public, industry and government for food and nutrition specialists skilled in planning, administering and evaluating programs. The program also includes training in biochemical and analytical methods.

Training at the Ph.D. level is offered as an Interdepartmental Ph.D. in Food and Nutritional Sciences or as a Ph.D. in Applied Health Sciences. It is designed for individuals who design and execute major research projects, train other researchers, serve as senior advisors consultants in health, social or economic policy and planning, and teach in nutrition or foods areas.

Fields of Research
Specific areas of research interests include the following: role of diet in health and disease, community nutrition, including nutritional assessment, the study of consumer perceptions and food choices, and evaluation of nutrition education and programs; identification and development of functional foods and nutraceuticals, and evaluation of their health benefits; effect of nutrients on body defence and immune systems including those involved in cell damage and repair and detoxification of environmental pollutants; nutritional biochemistry and nutrient-gene interactions; functional and health aspects of nutrients and foods in pediatric and geriatric populations; application of the knowledge of functional foods and nutraceuticals in the design of food products for the general population and specific groups of individuals; effects of modification and processing of oilseeds and oils on quality, stability and performance of foods; relationship of sensory and chemical flavour properties of foods; food security and policy development, cultural and social aspects of food choice behaviours.

Research Facilities
Human Nutritional Sciences houses laboratories for basic as well as applied research. Laboratories such as the Canada Foundation for Innovation Nutritional Sciences Research Facility and the Richardson Centre for Functional Foods and Nutraceuticals are equipped with the tools to carry out research at the level of the whole human, animal, cell, and molecule. Facilities for diet preparation for human and animal dietary intervention studies are available as well as modern analytical instrumentation and cell culture facilities. The George Weston Ltd. Sensory and Food Research Laboratory, with controlled ventilation and lighting and a computerized sensory analysis system, provides a controlled setting for testing of food products. This facility is used to evaluate the effects of food ingredients and nutraceuticals, storage conditions and preservation on food quality and consumer acceptance as well as on the commercial viability of a food or food products.

M.Sc. in Human Nutritional Sciences

Admission
To be admitted to the M.Sc. program, a candidate must have a GPA of at least 3.0/4.5. A 4-year undergraduate degree from the Department OR another undergraduate degree with three credits of Physiology, three credits of Biochemistry and six credits in upper level foods or nutrition courses are required for unconditional admittance.

Students with a 3-year undergraduate degree enter at the Pre-Master’s level, in which at least 18 credit hours of course work are required. Pre-Master’s students are not eligible for graduate student stipends and do not carry out a research project.

Application Deadlines
Canadian and U.S. students should send their application and all supporting documentation to the Department of Human Nutritional Sciences, at least three months prior to their intended start date. International students should send their application and all supporting documentation to the Department of Human Nutritional Sciences, at least six months prior to their intended start date.

Program Requirements
As part of the minimum 12 credit hrs required in the program, all students are required to take HNSC 7200 as well as 6 credit hours in Human Nutritional Sciences at the 700/7000 level. These 6 credit hours must comprise courses from at least two of the following three general subject areas: Foods (Flavour Chemistry and Sensory Properties of Food, Chemistry and Function of Food Lipids, Nutraceuticals in Human Health, Advanced Problems in Foods), Community Nutrition (Qualitative Research in Nutrition, Nutrition in Public Policy, Theoretical Approaches to Dietary Change Interventions, Nutritional Epidemiology, Advanced Problems in Nutrition) and Metabolic Nutrition (Vitamin Nutrition and Metabolism, Mineral and Trace Element Nutrition and Metabolism, Lipid Nutrition and Metabolism, Protein Nutrition and Metabolism, Phytochemical Nutrition and Metabolism, Energy and Carbohydrate Nutrition and Metabolism).

Note that in addition to the required courses in the M.Sc. program, if a student’s background is weak in specific areas related to his/her area of research, additional courses may be required. Any additional course requirements beyond the minimum stated above and subject to the Faculty of Graduate Studies’ maximum of 24 credit hrs will be determined by the student’s thesis advisory committee and may include courses in statistics, communications, research methods or specialized courses in foods or nutrition. Students must also complete a thesis project in food and/or nutrition research.

Second language reading requirement: none, unless specified in program of study.

Expected time to graduate: two years.

Ph.D. in Food and Nutritional Sciences

Requirements for the Interdepartmental Ph.D. program in Food and Nutritional Sciences are given in the Interdisciplinary Programs Section (Section 34.3) and in the Regulations Section (Section 5).

Candidates for the Interdepartmental Ph.D. program will take courses in both the food sciences and nutritional sciences areas, and additional courses appropriate to the candidate’s area of study and research.