Program Requirements and Course Descriptions
The program consists of 4 compulsory courses and a 15-week internship. There are no elective or optional courses. The passing grade in all courses is C+. Participants who fail two courses or the same course twice must withdraw from the program. Courses are $1,500 each (plus HST).
This part-time program provides students with flexibility. Students may begin the program in either the fall or winter term.
Students who wish to take one or more individual courses for personal interest or professional development without the intention of completing the internship required to obtain the certificate may do so. An acknowledgement of completion of each course can be issued upon request.
|NUT 1||Current Challenges in Food Safety and Nutrition||39 hours|
Participants will learn critical analysis and strategic thinking skills by exploring a variety of challenges encountered in the food industry by analyzing current literature and other resources. The scientific evidence and regulatory questions surrounding topics such as genetically modified foods, food allergens, nutritional quality of the food supply (e.g. trans fat, sodium, sugars) will be investigated. Questions regarding methods for determining efficacy of natural health products and best practices for providing nutrition guidance for consumers will be discussed. Students will examine emerging issues including minimization of antimicrobial resistance, implications of microbiome research on food regulation, and safety of nanotechnology.
Prerequisite: Bsc or BASc
|NUT 2||Fundamentals of Food Risk Analysis||39 hours|
Regulatory and voluntary tools which are used to manage risk in the food industry will be introduced. Participants will learn to conduct food risk assessment using case studies and develop strategies to minimize risk of cases of microbial, chemical and allergen contamination including the application of a decision-making framework for identifying, assessing, and managing health risks. Best practices and novel tools for risk communication will be discussed and students will apply these tools in the development of a risk management and communication plan. An examination of international food risk analysis activities will be undertaken.
Prerequisite: BSc or BASc
Schedule: January 19, 20, February 16, 17, March 16, 17, April 7, 2018 (9 a.m. to 4 p.m.)
|NUT 3||Fundamentals of Public Health Policy Development||39 hours|
Participants will learn the roles of Canadian federal, provincial, territorial and local departments and agencies with regard to formulation, implementation and enforcement of regulations. The responsibilities of policymakers, researchers, management and elected officials in policy development and communication will be examined. Tools used in scientific evidence based policy making will be studied. Participants will analyze complex scientific reports including meta-analyses and surveillance data reports to evaluate the validity and degree of certainty of the evidence supporting scientific and epidemiological questions. Using social research tools, students assess the impact of public health policies on stakeholders and consumers.
Prerequisite: BSc or BASc
|NUT 4||Student Research and Seminar Series||39 hours|
Participants will learn methods and approaches for food policy and regulation development by applying them to a current topic of interest in food safety or nutrition public health. Using social and scientific research tools, background information and context will be gathered and analyzed. Best practices will be used to develop policy on the chosen issue and a determination of whether changes to regulations should be recommended will be made. Research projects will be presented to fellow students, professors and guest evaluators.
Prerequisite: Successful completion at least two courses of the following courses: NUT 1, NUT 2, NUT 3.
|NUT 5||Internship||15 weeks|
Participants will apply knowledge gained in the classroom in a real-life work environment through the completion of a paid internship in a federal government department, a provincial government department, an appropriate non-government organization, a food company or other suitable environment. The competencies practiced will vary depending on the work assigned by the employer. Participants will complete a project or work package and submit a report at the end of the internship describing the required competencies:
Employers will be provided with a document outlining the expectations for guidance in required competencies. The placement will be a minimum of 15 weeks full-time or equivalent if completed part-time but may be longer at the request of the employer and agreement of the student.
Prerequisite: Successful completion of NUT 1, NUT 2, NUT 3 and NUT 4.
*No elective, or optional courses will be offered.
*Course availability subject to enrollment minimums.
* Final grade is on a Pass/Fail basis. A ‘Pass’ is required in all the courses in order to obtain a certificate of completion or meet the prerequisite condition for taking other courses, where applicable.