COURSE CURRICULUM

The Major in Foods and Nutrition at UPEI requires students to complete 42 semester hours of core courses over four years. In the first year, students take foundational courses including Introductory Foods, Food Systems and Planetary Health, Human Physiology, Cell and Molecular Biology, General Chemistry I and II, and mathematics (Finite Mathematics or Calculus). Additionally, they study Indigenous Teachings, select a UPEI foundational course, and a humanities elective. The second year focuses on nutrition fundamentals with courses like Introductory Nutrition I and II, Determinants of Dietary Behaviour, Communications, Microbiology, Organic Chemistry for Life Sciences, Introductory Statistics, Organizational Behaviour, and a social science elective alongside one free elective. In the third year, students advance their knowledge with courses such as Advanced Foods, Research Methods, Nutritional Assessment, Clinical Nutrition I, Program Planning and Evaluation, and Biochemistry, supported by four free electives. The final year includes Human Metabolism, Community Nutrition, and two upper-level Foods and Nutrition electives, complemented by six free electives. This comprehensive curriculum balances core nutrition science with biology, chemistry, and social sciences, preparing students for diverse careers in nutrition, health promotion, and food systems. The program also fosters skills in research, communication, and program evaluation to equip graduates for professional success in various nutrition-related fields.