Nutrition and Food (BASc) FAQs
No. The Nutrition and Food program starts in September. We do not offer January admissions.
Courses and Transfer Credits
Transfer credits are courses completed at other accredited institutions that are assessed, and when granted, may be used toward Ryerson University degree requirements.
Courses can only be assessed by the Transfer Credit Office once you have been offered admission into the program.
Wondering what to expect? Use the Undergraduate Calendar, Course Planning Tool (see Planning your courses) and your previous degree transcript to forecast transfer credits. Remember that a maximum of 20 transfer credits can be applied to your degree.
The year you start in will depend on the number of credits that you can transfer to this degree.
In their first year, many transfer students have a reduced course-load and are able to take some second-year courses.
Most core nutrition courses are taught face-to-face, on campus, during the day.
We do offer some courses via distance education and in the evening.
As a first-year student, you will be automatically enrolled in core nutrition courses. You will be required to enrol yourself in your elective courses in mid-August. Visit Enrolment for more information.
After first year, you will be required to enroll yourself in all of your courses.
Check out our workshops for more information on planning your courses, choosing minors and selecting your course intentions.
Class sizes vary. Seminars and tutorials are relatively small and usually consist of approximately 25 to 30 students. Lectures typically consist of more than 100 students.
Yes. Ryerson offers a number of visits and tours that are available in-person and online. These are great opportunities to learn more about the program, meet some of our faculty and staff, and get answers to all of your questions. Check out Visits and tours for more information.
- Food stylist
- Nutrition consultant
- Food specialist/economist
- Freelance writer
Food service management and hospitality:
- Nursing home administrator
- Dietary technician
- Hospitality manager
- Director of hospitality services
- Public health policy and administration
- Health promoter/educator
- Lactation consultant
Health research and food science:
- Food scientist
- Lab technician
- Research and development
- Process technologist
- Product development
- Test kitchen assistant/manager
- Health researcher
Dietetics/ Registered Dietitian:
Graduating with a BASc in Nutrition and Food is the first step towards becoming a Registered Dietitian, external link. Dietitians provide advice on diet, food and nutrition, working in settings that include:
- Health care
- Private practice
- Community health
- Public health
- Corporate education
- Elementary school teacher
- High school teacher (Science/Family Studies)
- Educational consultant
- Advertising and promotions manager
- Marketing communications/development
- Market research
- Product specialist
- Consumer relations consultant
- Program coordinator
Government and regulatory affairs:
- Federal public servant
- Provincial public servant
- Food inspector
- Quality assurance manager/director
Our graduates also find opportunities in manufacturing, pharmaceuticals, community agencies, government, ingredient suppliers, and companies involved in marketing and promoting consumer food products.
Dietitians of Canada, external link (DC) outlines the academic and practical experience needed to pursue this career path.
To be eligible to apply for a post-degree internship or master's practicum, you must take seven courses required by DC. These courses are marked with this symbol † and can be found on Nutrition and Food Table I/II.