Department of Science of Food and Nutrition

BACHELOR (license) in

This bachelor prepare you to become a professional capable of intervening in the field of nutrition to meet the needs of individuals, groups and populations, and in the interests of promoting, restoring and maintaining health. To achieve this, you will explore the one hand, the biological, psychological and sociocultural dimensions of the individual and you know, on the other hand, the kind of food and the many facets of the food environment. You will gain skills in all fields of practice of the discipline, including clinical nutrition, community and public nutrition and management of food services.

Love science, especially biology and chemistry. Be interested in food and healthy lifestyles. Enjoy working with people, be concerned about their health and well-being. Loving assume responsibilities. Aptitude for human relations and communication.

The nutrition bachelor’s degree will offer you several career opportunities. You can play a major role in both the health services and education in industry or government. In addition, the placement rate is excellent, and the salary of the most interesting.

Professional Development
• Dietitian-Nutritionist (in the following business segments: clinical nutrition, community and public nutrition, management of food services, nutrition consulting, communication and journalism, teaching and research)

• Health facilities (hospitals, nursing homes and long term care facilities, clinics and health centers, CLSC)
Private sector companies (consultancies, bio-food businesses, food service management firms and media)
And government departments and parastatals (research centers, educational institutions, community organizations)

This leads to baccalaureate graduate studies, including nutrition.


All requirements must be met when undertaking the program.

The applicant must meet the following conditions:

Be 18 years or older.

Hold a high school diploma (Bac II) or its equivalent.

Having left school early.

Applicants presenting a combination of education and relevant experience deemed equivalent to that required of the holder applicant may be eligible as a result of the analysis of the file.

The program is limited enrollment, the number of places is very limited.

Selection criteria

The application is analyzed on the basis of the quality of academic record.


In undertaking its program, the student must acquire, from the first session, a portable computer equipped with a number of software, allowing the applicant to undertake the course of his research. Proficiency in basic computer functions and common software is essential. Introductory courses to specialized software are offered outside the program.

Knowledge of French

The student admitted to the EA must comply with the provisions relating to the application of the Policy on the use of French at the University GOC

Non-francophone candidate

The candidate whose language of instruction in primary and secondary education is not the French must demonstrate a minimum level of knowledge of the French language. His skills in written French will be assessed on arrival and, where applicable, a patch French courses could be added to its journey.


Bachelor (Licence) in NUTRITION (BSc.)

*This page presents the official version of the program. The University G.O.C. reserves the right to change the content without notice.

EPS – Physical Education 61
• EPS3301Nutrition and health education

KIN – Kinesiology 117
• KIN3002Nutrition, energy and physical activity

MDD – Dentistry 125
• dental and nutrition MDD1302Prévention

NUT – Nutrition 136
• NUT1000Méthodes and nutrition practices
• nutrition NUT1104Éléments
• fundamental NUT2000Nutrition
• NUT2004Nutrition and life cycles
• I clinical NUT2008Nutrition
• Public NUT2009Nutrition I: needs analysis
• NUT2010Nutrition all ages
• NUT2011Nutrition and health: the role of supplements
• NUT2700Mise update nutritional evaluation
• NUT2702Mise to date in clinical nutrition I
• Clinical NUT3002Nutrition II
• Public NUT3004Nutrition II interventions
• NUT3005Dysphagie, supply path, nutritional support
• NUT3500Stage I clinical nutrition
• NUT3501Stage Clinical Nutrition II
• NUT3502Stage clinical nutrition III
• NUT3510Stage public nutrition
• Nutrition education NUT3511Stage
• NUT3520Stage nutrition Seniors
• NUT3523Stage in specialized clinical nutrition
• International Nutrition NUT3530Stage
• NUT3700Mise updated in Clinical Nutrition II
• NUT3701Mise to date in clinical nutrition III
• Nutritional NUT6002Épidémiologie
• Special NUT7000Sujets II (Human Nutrition)
• Special NUT7001Sujets III (Human Nutrition)
• NUT7003Aliments: technology and nutrition
• Nutritional NUT7013Besoins man
• NUT7014Biochimie nutrition
• Special NUT7015Sujets I (Human Nutrition)
• NUT7019Nutrition and weight problems
• Nutritional NUT7023Épidémiologie
• NUT7024Transfert and application of nutrition knowledge
• Nutritional analysis and NUT7026Éléments

PHA – Pharmacy 142
• PHA6031Nutrition enteral and parenteral
• PHA6048Nutrition enteral and parenteral

SAN – Animal Science 162
• SAN1900Nutrition and equine feed
• Animal SAN2000Nutrition
• SAN2001Nutrition and cattle feeding
• SAN7002Physiologie and ruminant nutrition
• SAN7003Physiologie and nutrition monogastric
• Energy SAN7013Nutrition animals
STA – Science, Technology Food 173
STA3010Nutrition and food technology



BCX-1901: Biochemistry (credits 3)
Major metabolic pathways of the human body and control before and after a meal. Digestion of carbohydrates, lipids and proteins. Production and storage of energy. Summary of key cellular components. Using energy reserves to ensure the proper functioning of the body. Deamination of amino acids, detoxification of ammonia and urea production. Properties, function and control of enzymes. Role of vitamins in metabolism.

BIO-1901: human biology Elements (credits 3)

Introduction to basic concepts of human biology using cell biological elements, histology and physiology. Study of connective tissue, skin, skeletal tissue, muscle tissue, nervous system, endocrine system, lymphatic system and the reproductive system.

NUT-1000: Methods and nutrition practices (credits 2)

Study of the nature and use of the professional basic instruments in human nutrition required for the evaluation of the nutritional quality of food: feeding guides, recommended nutrient intakes, nutrition facts tables, etc. Overview of evaluation methods of intake and nutritional status of individuals. energy needs and energy supply of food.

NUT-1001 Study of food I (credits 3)

Composition, variety, safety, classification of food. Methods of preparation, cooking, storage, and qualitative assessment of food.

NUT-1050 Food Experiment I (credit 1)

Laboratories and labs to apply the theoretical knowledge acquired in the course of food Study I. Integration projects focused on safety, the constituents and the organoleptic qualities of foods.

MNG-1000 The company and its management (credits 3)

This course aims to introduce students to the main activities of management in the operation of a business. Following the development of a systemic framework situating the role of managers and the decisions they make are successively discusses the purpose and business strategies, planning, organization, management, control and sharing. Readings and exercises are performed, as well as teamwork. The preferred self-learning formula is supported in class by a greater supervision of teacher.

NUT-1005 Introduction to the profession: practical work (credit 1)

Exercises focused on dietetic foods and various food products as well as food intake. professional practice models in dietetics. team work, oral presentation.

NUT-2000 fundamental Nutrition (credits 4)

Nutrient studies (protein, fat, carbohydrates, fiber, alcohol, vitamins, minerals, water): nature, sources, metabolism, roles, interactions. Effects of deficiency or excess nutrients. Nature and effects of toxic constituents of foods.

NUT-2003 Study of Food II (credits 3)

Study the structure of emulsions, foams and gels; study of the chemical and physical properties of food components (carbohydrates, fats, pectic substances, proteins); interactions between the constituents in food.

NUT-2050 Food Testing II (credits 2)

Laboratory work to apply the theoretical knowledge acquired in the course Study II food. integration projects focused on the physical and chemical properties and the nutritional value of food.

PHS-2900 Anatomical pathophysiology (credits 3)

Basic knowledge of the structure and functioning of the cardiovascular, pulmonary, gastrointestinal and renal. Role of these systems in the maintenance of metabolism. normal operation of features and signs of anomalies related to some common diseases at different ages.

NUT-2004 Nutrition and life cycles (credits 4)

Theoretical Foundations of nutritional needs of the individual to the various stages of life and in different physiological states: pregnancy, lactation, physical effort, fasting, vegetarianism, malnutrition, etc. Applications based on recommended nutrient intakes; assessment of nutritional status and dietary intake; diets and nutrition interventions appropriate to the characteristics of the individual and its environment.

NUT-2005 Research Methods I (credits 3)

Study research components. Analysis of the main types of nutrition research. Developing quotes research observational and interventional types: literature review, problem statement, formulation of hypotheses, variable definitions, choice of indicators, recruitment plan, sampling and data collection, building a measuring tool.

NUT-2006 Power Services: Financial management and planning (credits 3)

Introduction to catering. performance measures. Calculation and control of operating costs of nutrition services. Budget planning and financial statement analysis. Introduction to accounting principles and information systems. Managing supply supplies. Equipment for food services. Management of food services.

NUT-2007 distribution, consumption and food laws (credits 2)

Bio-food chain. Factors that affect food consumption and food prices. food budget and menu development for small budgets. Laws and regulations affecting conventional foods, organic foods and novel foods. nutrition labeling.

PHS-2901 Digestive System (credits 2)

The study of structure, histology, physiology and pathology of the digestive system. digestion process analysis and absorption. Role of the chemical composition and physical structure of foods in nutrient layoff. The role of bacterial flora of the colon.

CSO-1904 Interview (credits 3)

Awareness interactional aspect, the basic attitudes and skills required for the interview. Pedagogy of practice interview examined from the topics studied in theoretical seminars; psychological relationship between two people; communication; basic attitudes; rewording; Questions; etc.

NUT-2008 Clinical Nutrition I (credits 4)

Introduction to the health system. Activities, standards and skills in professional practice in clinical nutrition. Keeping and writing notes. Drug-nutrient interactions. nutritional assessment and determination of appropriate nutritional treatment plans for people with diabetes, dyslipidemia, cardiovascular disease, other diseases caused by metabolic disorders, inflammatory joint disease, food allergies or respiratory diseases. Monitoring and adapting the treatment plan.

NUT-2009 Public Nutrition I: needs analysis (credits 3)

Introduction to Vocational Service in public nutrition. appreciation process of the nutrition needs of a community in a health promotion context. Discussion on various issues affecting the public nutrition: dietary practices and environment, breastfeeding.

NUT-2500 Introduction to the profession: Mentorship (credits 3)

Observations and learning activities related to the recipient’s supply in a healthcare facility. Tracking the food, buying the meal served. Approach to the patient, medical and dietary record, simple plans.

NUT-3000 Research Methods II (credits 3)

This course gives the student the necessary tools to exercise critical facing the scientific literature in the field of nutrition. Learning takes place initially by lectures where the main principles of nutrition research are reviewed using examples of publications in various industries. Students develop critical sense in the context of individual presentations and debate team in shape. The ethical aspects and impacts of research on nutrition in clinical practice are discussed. Knowledge transfer from a research perspective is also discussed.

NUT-3001 communities Menus (credits 4)

Development of customer approach and application of marketing concepts to professional practice in nutrition. Development of communities of menus depending on the customer, administrative and therapeutic constraints. Nutritional analysis menus. Management community meal production. Managing the quality of food hygiene, safety, HACCP, etc.

MCB-1904 Clinical Microbiology (credits 3)

This course is an introduction to the microbial world. The first part of the course covers the main features of microorganisms: bacteria, viruses, fungi and parasites. The control of microorganisms and the host microorganisms relationship are also discussed. Then there are different notions of antibiotic therapy, sterilization and disinfection and general immunology. Part of the course is devoted to the microbiology of food and water as well as of foodborne infections. Finally, the course deals with concepts in epidemiology of infectious diseases and zoonoses.

NUT-3002 Clinical Nutrition II (credits 2)

Complete nutritional assessment to develop an appropriate nutritional treatment for people with kidney disease, digestive system diseases or AIDS. This treatment plan is part of a complex issue. It covers both the diet and the supply track and must reflect the evolving state of the condition and the patient’s living environment. Monitoring of nutritional status and adjustments to the treatment plan.

NUT-3004 Public Nutrition II interventions (credits 3)

Introduction to Vocational Service in public nutrition. Study the various strategies that can influence individual behavior and on the socio-political environment. How to plan and evaluate nutrition interventions that can effectively meet the identified needs. Discussion on various issues affecting the public nutrition: food security, intercultural skills, ethics.

NUT-3005 Dysphagia, supply path, nutritional support (credits 2)

Complete nutritional assessment of people in different medical conditions (critical conditions, neurological diseases, cancer, ENT surgery and others) and situations (fashion and living environment). clinical and para-clinical evaluation of swallowing function of individuals taking into account all of their condition, all as part of an interdisciplinary approach. Analysis and development of an individualized nutritional treatment plan, including the choice of the supply route (oral, enteral or parenteral) of the access road, the type of preparation, calculation of needs and composition of the formula. Determination of rheological properties for a safe diet and maintaining or improving nutritional status and hydration of dysphagia. Monitoring the effectiveness of the intervention and tolerance to nutritional treatment. Adaptation of the treatment plan according to the patient’s condition and transition to a “normal” diet according to its evolution.

NUT-3010 Obesity: etiology, complications, treatment (credits 2)

Understanding the physiological, biochemical, nutritional and behavioral concepts associated with obesity, to develop an adequate nutritional treatment for obese individuals. Presentation of current topics in seminars, in order to develop a professional approach in response to current issues affecting nutrition and contemporary health problems.

NUT-3500 Internship in Clinical Nutrition I (credits 4)

Application of dietary approach in various pathologies: prescription, development of complex therapeutic regimens, food intake control, integration with the health care team, progressive education from the beneficiary.

NUT-3501 Internship in Clinical Nutrition II (credits 4)

Evaluation of nutritional status, intensive nutritional care, enteral and parenteral nutrition, dietary care progression in pre phases and post-operative and in cases of malnutrition.

NUT-3502 Internship in Clinical Nutrition III (credits 4)

Interview, assessment of eating behavior given the overall condition of the customer, personalized nutritional program, individual education, implementation of key steps of the dietary approach in an interview.

NUT-3503 Foodservice Management Internship (credits 4)

Balanced menu planning based on the nutritional needs of customers; organization, coordination of operations related to the production and distribution of meals, quality control of food; personnel management.

FIS-4101 Interprofessional person centered 1 (credit 1)

This interfaculty course focuses on the theoretical and conceptual foundations related to interprofessional person-centered. The essential elements in the application of these foundations in different health contexts of professional practice are discussed.

FIS-4102 Interprofessional person-centered 2 (credit 1)

This course covers interfacultaire teamwork as a form of collaboration. The success of collaboration depends on the way the team is formed, develops and interaction among its members. Understanding of group processes is essential to develop interprofessional collaboration skills.

FIS-4103 Interprofessional person centered 3 (credit 1)

This course covers interfacultaire interprofessional collaboration, which in the health system takes different forms in different practice settings. Collaboration is conditioned by various factors which are discussed in this course. Understanding current interprofessional practices coupled with a critical look at them facilitate learning interprofessional collaboration.

4 credits from:
NUT-3510 Internship in public nutrition (credits 4)

Study the functioning of an organization responsible for community health. Activities focusing on nutrition interventions to designated populations; defining the needs of a population; planning, implementation, evaluation of a community health program with a nutrition component.

NUT-3511 Nutrition Education Internship (credits 4)

Activities focused on driving records related to food marketing, the implementation of food policies, information on nutrition consumers to create outreach tools in nutrition, etc. Circles of non-traditional training.

4 credits from:
NUT-3520 Internship in nutrition Seniors (credits 4)

Activities focused on food customers in Gerontology and Geriatrics. Approach of the elderly, nutritional needs, appropriate diet.

NUT-3521 Internship in catering (credits 4)

Activities focused on the management operations of a for-profit enterprise to a wide or individual customers. Budget, cost control, marketing of nutrition and health-menus; project using creativity.

NUT-3522 Research Initiation course (credits 4)

Participation in a research project under the supervision of a research professor or a recognized professional.

NUT-3523 Internship in specialized clinical nutrition (credits 4)

Set of activities focused on customer supply / user, assessment of nutritional status and dietary habits of the customer / user, determining the intervention plan, complex clinical cases solving and decision making as to the mode and power to prescribe content, individual instruction, interventions within the multidisciplinary or interdisciplinary team.

8 following credits:
NUT-3530 International Nutrition Internship (credits 8)

This course-workshop is for students who have chosen to do an internship in a country emerging and culturally different. It allows students to plan nutrition intervention projects or participate with designated client in connection with the areas of community nutrition and other areas of professional activities related to nutrition.


BCX-2901 Anomalies and metabolic disorders (credits 2)

This course-workshop is for students who have chosen to do an internship in a country emerging and culturally different. It allows students to plan nutrition intervention projects or participate with designated client in connection with the areas of community nutrition and other areas of professional activities related to nutrition.

NUT-2100 Play I (credits 1)

Reading program established to complete the formation of the student nutrition or consumption. The readings are led by a teacher and evaluated by an examination or report.

NUT-2101 Play II (credits 2)

Reading program established to complete the formation of the student nutrition or consumption. The readings are led by a teacher and evaluated by an examination or report.

NUT-2102 Lab I (credit 1)

Activities enabling the student to meet one or other of functions related to professional work in dietetics / nutrition. Writing a report.

NUT-2103 Lab II (credits 2)

Activities enabling the student to meet one or other of functions related to professional work in dietetics / nutrition. Writing a report.

PHC-1902 Introduction to Pharmacology (credit 1)

Introduction to the principles governing the effects of drugs. Overview of the processes involved in metabolism, kinetics and pharmacodynamics of drugs. Study parameters that influence the effect of medication: age, dosage, drug interactions, food, etc. dependence phenomena, tolerance and toxicology concepts.

PHC-1904 Pharmacology Elements (credit 1)

Study of certain classes of drugs, particularly those affecting the nervous system (central and peripheral), cardiovascular, respiratory, digestive and musculoskeletal. More emphasis on the therapeutic effects, side effects, mechanisms of action and drug interactions.


Successfully complete ANL-2020 Intermediate English II. The student who demonstrates that he acquired this level (TOEIC: 675) during the test administered by the School of Languages can choose an English graduate courses, one in another modern language, or choose a additional courses in psychology or communications (rules 3 and 4).

Human Resource Management

MNG-1900 Human Resource Management (credits 3)

This course covers the various activities of the human resource management. It helps to clarify some basic concepts, raise awareness of the importance and strategic role human resources play in the company, and use various tools to solve the main problems.

RLT-1006 HR Practices (credits 3)

This course aims to identify and describe the main human resource management practices, as well as the structural environment that supports them. Specifically, this course aims to give an overview of the main features of structuring a management human resources, workforce planning, staffing, evaluation of performance, training and remuneration.



COM-1011 Social Psychology of Communication (credits 3)

Introduction to basic theoretical currents that have marked the development of the psychology of communication: psychoanalysis, behaviorism, Gestalt theory, studies of nonverbal communication. basics necessary for understanding the effects of a message: attitude, belief, social representation, stereotype. persuasion Study: forms of influence, engagement processes, print management.

PSY-1103 Psychology gerontological (credits 3)

Objective: To introduce students to some major themes of gerontological psychology; describe the psychological changes associated with advancing age; stimulate critical thinking. Content: attitudes towards the elderly, welfare, sensory processes, intelligence, memory, personality, transitions of old age, certain medical aspects such as depression, suicide and organic brain syndromes.

PSY-1106 Health Psychology (credits 3)

Objective: Introduction to health psychology and awareness to the interaction between psychological and biological systems. Content: theoretical and conceptual models depicting the psychological-biological relationship (eg. Stress, adaptation and disease). Role of psychological and behavioral factors in predisposition, development, adaptation and management of somatic diseases.



COM-1005 Science Communication (credits 3)

Initiation processing of specialized information, particularly in the fields of scientific research and technology: desk research, information audit, levels of language, writing and interview techniques.

COM-2150 Communication and attitude change (credits 3)

Presentation of classic American studies information processing (cognitive, attentional and memory) and persuasive communication: the influence of the source, the message of efficiency factors, equilibrium theories, theories of planned behavior and the development of probability. At the end of this course the student will know the main models and theories used to design a social advertising campaign.

COM-4150 international cultural communication (credits 3)

Initiate communication between people of different cultures. Develop awareness, sensitivity, ways of thinking and the necessary skills. Two intercultural training approaches: general (prepares interactions in any culture) and specific (informs about a specific culture). Compare communication practices in a dozen cultures. Addressing stereotype notions, prejudices, culture shock, ethnocentrism, ethnorelativism, etc. Interactive Teaching method: lectures, discussions, exercises, simulations, case studies, oral presentations and video testimonials.

Course Information
  • Course Id:NUT