Overview

The Nutrition Sciences program at the University of Ottawa provides a comprehensive education in the scientific principles of human nutrition, focusing on biochemistry, physiology, metabolism, and the role of nutrients in health and disease prevention. Objectives include developing skills in nutritional assessment, research methodologies, and applying evidence-based practices to promote public health. Unique features encompass a bilingual learning environment, hands-on laboratory experiences, and opportunities for undergraduate research in areas like clinical nutrition and food security.

Career Prospects

Graduates are prepared for diverse roles in healthcare, research, and industry, with pathways to professional certification as dietitians through additional supervised practice. Common career trajectories include positions in hospitals, community health organizations, food product development, and policy advising on nutrition guidelines.

Key Faculty/Staff

The program is led by faculty in the School of Nutrition Sciences, including experts in clinical nutrition and public health, such as those specializing in micronutrient research and dietary interventions.

Unique Facilities or Partnerships

Students access state-of-the-art nutrition labs for food analysis and sensory evaluation, as well as the Human Nutrition Research Unit. Partnerships with local health authorities, including Ottawa Public Health and research institutes like the Children's Hospital of Eastern Ontario, provide practical training and internship opportunities.