Bachelor of Science (Honours)

Carleton’s Food Science and Nutrition program is a four-year Honours Bachelor of Science degree program.

Course Overview

In your first year, you will be introduced to relevant subjects, including biology, chemistry, mathematics, and economics. An introductory course in food science provides an overview of the food industry (including production, processing, product development, packaging, chemistry, analysis, and microbiology), as well as elements of risk assessment, policy formation, and regulation.

Your First Year Experience

A Sample First Year

  • 0.5 credit in Foundations of Biology I (BIOL 1103)
  • 0.5 credit in Foundations of Biology II (BIOL 1104)
  • 1.0 credit in General Chemistry (CHEM 1001 and CHEM 1002)
  • 0.5 credit in Elementary Calculus I (MATH 1007)
  • 0.5 credit in Introduction to Food Science (FOOD 1001)
  • 1.0 credit in Introduction to Economics (ECON 1000)
  • 0.5 credit in Elementary University Physics I (PHYS 1007)
  • 0.5 credits in either: Introduction to Ethics and Social Issues (PHIL 1550) or Bioethics (PHIL 2408)

Note: there are requirements for the Bachelor of Science that will help you choose your electives. Consult the Regulations and Programs section of the Carleton University Undergraduate Calendar at

Upper Year Courses

In your second year, you will probe the sciences in more depth, with courses in cell physiology and biochemistry, genetics and organic chemistry. A Principles of Nutrition (FOOD 2001) course allows you to gain an understanding of digestion, absorption, and metabolism of nutrients. You will also examine disorders such as diabetes and cardiovascular disease. In the third year of the program, you will specialize more fully in the food sciences, with courses in food chemistry, analysis, packaging, engineering, and microbiology. Courses in economics and statistical modelling round out your studies. In your final year, you will study food quality control, and risk assessment and toxicology. You will also have the opportunity to undertake a major research project in food science. Working with one of your professors on a specialized topic, you will complete experimental work to support a thesis on a subject of interest.


Looking for an edge? Food Science and Nutrition is now offering Co-op!

Co-op is an opportunity to integrate classroom knowledge with degree-specific work experience.  It can accelerate development of professional skills, and increase networking opportunities. The Food Science and Nutrition Co-op consists of 12 months of work placement as one, two, or three distinct terms. Placements can include private and public sector positions, in laboratory and office settings. More information can be found here.