This part-time program provides a dynamic, interactive learning environment with flexibility to progress at your own pace. Take one professional development course or all five to obtain the certificate. An acknowledgement of completion of each course will be issued. The certificate program consists of four compulsory courses and the option to apply to a 15-week experiential learning placement. Participants may receive a certificate after the completion of four courses, and when applicable, another certificate could be delivered if participants choose to complete a practicum training.
Please take note that registration for each course closes one week before the first day of class.
NUT 1 Current Challenges in Food Safety and Nutrition
Participants will learn critical analysis and strategic thinking skills by exploring a variety of challenges in the food industry by analyzing current literature and other resources. The curriculum covers the Canadian regulatory framework, principles of food safety, good manufacturing practices (GMP), Hazard Analysis Critical Control Point (HACCP) and international standards under the Global Food Safety Initiative (GFSI).
The Canadian food industry will be presented, using the food supply chain and the meat industry as examples. This will include in-depth discussion of emerging issues such as minimizing antimicrobial resistance and the impact of climate change and other global factors on the supply chain.
Additionally, food industry sustainability challenges will be discussed, along with innovative areas like cellular agriculture, including cultured meat, with insights from regulatory bodies and guest speakers.
The course will also introduce the concepts of emotional intelligence, stress management and interpersonal relationships, emphasizing their importance in building a strong food safety culture within the workplace through collaboration and teamwork.
Dates: September 6, 7, 13, 14, 20, 21, 27, 28, October 4, 5, 18, 19 (from 1:00 p.m. to 4:00 p.m. EST)
Prerequisite: BSc or BASc or Equivalent
Registration date: July 1 to Aug 30, 2024
Location: online
NUT 2 Fundamentals of Food Risk Analysis
Regulatory and voluntary tools which are used to manage risk in the food industry will be introduced. Participants will learn the principles of food risk analysis and how to conduct food risk assessment using case studies. They will learn how strategies to minimize risk of cases of microbial, chemical and allergen contamination are developed, including the application of a decision-making framework for identifying, assessing, and managing health risks. Best practices and novel tools for risk communication will be discussed and participants will apply these tools in the development of a risk management and communication plan. An examination of international food risk analysis activities will be undertaken.
Dates: November 8, 9, 15, 16, 22, 23, 29, 30; December 6, 7, 13, 14 (from 1:00 p.m. to 4:00 p.m. EST)
Prerequisite: BSc or BASc or Equivalent
Registration date: July 1st to November 1, 2024
Location: online
NUT 3 Fundamentals of Public Health Policy Development
This course dives into the world of policy-making in Canada. Participants will learn how different levels of government, federal to local, work together to develop, implement and enforce regulations. The course will explore the roles of policymakers, researchers, industry, non-governmental organizations and the public in this process. You’ll also discover how scientific evidence is used to create effective policy, with a focus on public health tools. Finally, the course will let participants understand the steps involved in developing, implementing and evaluating policies and regulations.
Dates: January 17, 18, 24, 25, 31; February 1, 7, 8, 14, 15, 28; March 1 (from 1:00 p.m. to 4:00 p.m. EST)
Prerequisite: BSc or BASc or Equivalent
Registration date: November 1st, 2024 to January 10, 2025
Location: online
NUT 4 Student Research and Seminars
Participants will learn methods and approaches for food policy and regulation development by applying them to a current topic of interest in food safety or nutrition public health. Using social and scientific research tools, background information and context will be gathered and analyzed. Best practices will be used to develop policy on the chosen issue and a determination of whether changes to regulations should be recommended will be made. Research projects will be presented to fellow participants, professors and guest evaluators.
Dates: March 14, 15, 21, 22, 28, 29; April 4, 5, 11, 12, 25, 26 (from 1:00 p.m. to 4:00 p.m. EST)
Prerequisite: Successful completion at least two courses of the following courses: NUT 1, NUT 2, NUT 3 (exemption may be granted on a case-by-case basis)
Registration date: November 1st, 2024 to March 7, 2025
Location: online
NUT 5 Experiential Learning Placement (15 weeks)
Participants have the option to apply knowledge gained in the classroom in a real-life work environment through completing a project or work package during a paid placement. At the end of the placement, they will submit a report to the program describing how the required competencies were acquired through their activities. Through a competitive process, participants may apply for opportunities in a federal government department, a provincial government department, an appropriate non-government organization, a food company, or a suitable environment. Alternatively, participants may identify and seek approval for placement in an establishment that can offer a suitable work environment and activities.
Employers will be provided with a document outlining the expectations for guidance in required competencies. The placement is a minimum of 15 weeks full-time or equivalent if completed part-time but may be longer at the employer's request and the participant's agreement.
Prerequisite: Successful completion of NUT 1, NUT 2, NUT 3, and NUT 4.
Notes
No elective, or optional courses will be offered. Course availability subject to enrolment minimums. Final grade is on a Pass/Fail basis. A ‘Pass’ is required in all the courses in order to obtain a certificate of completion or meet the prerequisite condition for taking other courses, where applicable.
