COURSE CURRICULUM

The Nutrition and Food degree program at Toronto Metropolitan University provides a comprehensive curriculum that prepares students to understand and address nutrition and food-related issues from both scientific and social perspectives. In the first year, students build foundational knowledge in general and organic chemistry, human physiology, nutrition, and professional practice, alongside liberal studies. As they progress into the second year, the curriculum expands into food science, family health, metabolism, research methods, and quantity food management, with continued integration of liberal and open electives. The third year deepens students' understanding through advanced courses in public health nutrition, food systems, senior quantitative research, and nutrition communication, while offering opportunities to pursue a concentration through Table I core electives and open electives. In the final year, students explore the social and cultural dimensions of food and engage in policy-focused courses, such as markets and food systems or food policy for food security. Depending on the curriculum version, they may also study advanced nutrition management or nutritional science. Throughout the program, liberal studies and multiple open electives support interdisciplinary learning and personal interests. By combining scientific knowledge, communication skills, research training, and policy analysis, the program equips graduates to influence individual and community health, support food security, and pursue careers in dietetics, research, health promotion, or related sectors.