Foods and Nutrition

Program Modules


Brescia University College is very well known for its Foods and Nutrition program and the dedicated faculty and staff who are committed to student success. Student-centred classes encourage participation and discussion and allow for interactive learning. Please see our current list of awards.

In the Foods and Nutrition program you will be involved in various community volunteer opportunities in the London area and on Brescia’s campus, including working with Dietitians. This helps strengthen your resume when applying to internship programs in your fourth year.

Accredited Program

Brescia’s Bachelor of Science, Honors Specialization in Nutrition and Dietetics is accredited by the Partnership for Dietetic Education and Practice (PDEP).

Student Associations

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For admission related inquiries please visit our Admissions page.


What will you be learning?

In Clinical Nutrition courses you will:
  • Learn assessment of food & nutrient intakes and the nutritional status of individuals with various disease states, as well as monitoring of nutritional status and needs.
  • Learn therapeutic nutritional care and dietary modifications to meet the special nutritional needs of patients/clients with one or more disease states.
  • Learn metabolic and physiological alterations in selected diseases and clinical conditions and how they affect nutritional status and food intake of clients.
  • Learn principles and current issues in the practice of medical nutrition therapy for selected disease states, including those requiring nutritional support.
  • Learn the overall management of disease by the multidisciplinary health care team with a patient-centered approach.
In Community Nutrition courses you will:
  • Develop an understanding of community nutrition and the social determinants of health.
  • Learn behaviour change theories, health promotion strategies, needs assessment and program planning, as they are used by community nutritionists to meet the needs of communities.
  • Create a nutrition education resource for a specific population group utilizing the appropriate literature and design strategies.
  • Learn how to incorporate behavioural theory into the development of community-based nutrition programs.
  • Learn the basic principles of community-based nutritional program evaluation.
  • Gain practical experience by participating in the development and/or implementation of a community-based program in the London area.
In Food Service courses you will:
  • Learn the elements of food service operations, including systems and subsystems and apply management principles through discussion of scenarios in food service operations.
  • Understand the complexity of menu planning and the impact of the menu on the entire food service operation in commercial and institutional settings.
  • Understand the principles of food safety and identify critical control points in quantity food production and service.
  • Describe the operations of a food service establishment from experiences gained through interviews and observation, using the fieldwork experience report as a guide.
  • Describe a framework for ethical decision-making, describe and present possible solutions to ethical dilemmas faced by food service managers/dietitians.
  • Describe quality improvement practices used in food service operations and make operational decisions based on quality improvement records.
In Food Science courses you will:
  • Learn about major groups of microorganisms that are important in food production and those that cause food infection and intoxication.
  • Learn about the modern food technologies used in food production and study the importance of carbohydrate, fat, and protein in product formation and will have an insight into principles of food processing, analysis, and food additives.
  • Gain practical experience about principles of sensory and consumer science, including test methods, questionnaire design, experimental design, statistical analysis, data interpretation, and decision analysis.
  • Learn about the food product development process from concept to market, including methods, challenges, consumer needs analysis, prototype development, and testing.
  • Learn about the physical structure, chemical composition and nutritive value of foods with emphasis on the effect on a finished product of the physical and chemical conditions, the proportion of ingredients, and manipulative techniques.
  • Examine issues of food safety in the global context and the influence of local, national, international economic and political policies with emphasis on food laws, trading policies, import-export agreements, and agriculture.

Career Paths

HSp Nutr Diet – Career Paths

HSp F&N – Community & Population Nutrition

HSp F&N – Education

HSp FN – Food Industry – Safety Regulation

HSp FN – Food Science

HSp FN – Food Service Management


Career Opportunities

“My time at Brescia was an experience that shaped where I am today. The Professors at Brescia provided motivation, inspiration, and challenge to build my confidence and enhance my educational experience. I formed long-lasting friendships during my undergraduate degree. My former professors continue to be a main point of contact for support and knowledge when I am seeking assistance in my current career. Brescia empowered me and gave me the confidence to work abroad in the nutrition and dietetics field. I am so thankful for the knowledge, confidence, and friendships I formed at Brescia.”

– Brooke Bliss ’14 – Wellbeing Counsellor for Sobeys


The full-time faculty members are:

The contract faculty members are:

  • Ms. Angela Bouwmeester
  • Dr. Julie Conquer
  • Ms. Katey Davidson
  • Ms. Katie Henry
  • Ms. Ellen Lakusiak
  • Dr. Lucien Lamoureux
  • Ms. Noelle Martin
  • Dr. Peggy O’Neil
  • Dr. Len Piché
  • Ms. Sylvia Rinaldi
  • Mr. Eric Sloat
  • Ms. Leslie Whittington-Carter
  • Ms. Jesscia Cusovich
  • Ms. Joy Hoard
  • Mr. James Smith
  • Ms. Jessica White