Given below are descriptions of courses offered by other units within the Faculty which form part of the B.Sc.(Nutr.Sc.) as required, complementary or commonly used elective courses. For additional courses in Agricultural and Environmental Sciences, please see the
Programs, Courses and University Regulations publication at www.mcgill.ca/study. Other McGill University Calendars are also available on the web at
www.mcgill.ca/students/courses/calendars.
(3) (Two 1.5-hour lectures and one 2-hour lab) Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs.
The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues.
AGEC 201 Principles of Macroeconomics.
(3) (Winter) (3 lectures) (Prerequisite: AGEC 200 or equivalent) The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it.
(3) (Winter) (3 lectures) (Prerequisite: AGEC 200 or equivalent) The structure and organization of Canada's agriculture-food system, the operation, financing, linkages, and functions of its components. Focus to be on management of the various components and the entire system, types of problems confronted now and in the future.
(3) (Fall) (3 lectures) An introduction to contemporary management theories and practices in organizations of the food sector.
(3) (Fall) (3 lectures) An introduction to the basic principles and concepts of responsibility accounting and cost control, analysis and utilization of financial statements and control system data for decision making.
(3) (3 lectures and one 2-hour seminar) (Restriction: Not open to students who have taken AGRI 250) Focus on low-input, sustainable, and organic agriculture: the farm as an ecosystem; complex system theory; practical examples of soil management, pest control, integrated crop and livestock production, and marketing systems.
(3) (Fall) (2 hours lectures, 2 hours practical tutorial) (Prerequisites: BIOL 112 (or CEGEP equivalent), PHGY 209 and PHGY 210) (Recommended: to U2 students in Anatomy and Cell Biology) Introduction to the gross anatomy of the various organ systems of head, neck and trunk regions of the human body. Practical tutorials include studies of prepared specimens, use of the anatomical museum and audio-visual materials. This course is limited in size. Selection of students (other than those requiring the course as part of their program) will be made after the first lecture. (Admission is guaranteed for all students enrolled in programs in the Department of Anatomy and Cell Biology for which ANAT 214 is a required course.)
(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 211 or LSCI 211) Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
(3) (Winter) (Prerequisite: MICR 230 or LSCI 230, or permission of instructor) Exploration of the taxonomy, characteristics, epidemiology, mechanisms of pathogenicity, disease, incidence, and factors affecting the survival and growth of pathogenic microorganisms in foods of animal origin; principles of detection, prevention and control of food-borne pathogens (bacteria, fungi, protozoa, helminths, viruses).
(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: ANSC 323) A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.
ANSC 551 Carbohydrate and Lipid Metabolism.
(3) (Winter) (3 lectures) (Prerequisite: ANSC 234 or permission of instructor) Comparative aspects of nutrition and metabolism of carbohydrate and lipid from the cellular level through the multi-organ of the whole organism. Main topics will include biothermodynamics, calorimetry, cellular metabolism and functions of carbohydrate and lipid, digestion, absorption and utilization of dietary carbohydrate and lipid.
• ANSC 552 Protein Metabolism and Nutrition.
(3) (Fall) (3 lectures) Comparative aspects of nutrition and metabolism of amino acids and proteins from the cellular level on through the multisystem operation of the whole organism. Main topics include cellular metabolism and functions of amino acids and proteins, digestion, absorption and utilization of dietary protein. Comparison between farm animals and humans.
(3) (Fall) (Prerequisites: BIOL 200, BIOL 201 or BIOC 212, CHEM 222) The generation of metabolic energy in higher organisms with an emphasis on its regulation at the molecular, cellular and organ level. Chemical concepts and mechanisms of enzymatic catalysis are also emphasized. Included: selected topics in carbohydrate, lipid and nitrogen metabolism; complex lipids and biological membranes; hormonal signal transduction.
EDKP 391 Physiology in Sport and Exercise.
(3) (Prerequisite: EDKP 293 or equivalent.) Examination of the responses of the human body during and following acute and chronic exercise with practical applications for a school setting.
EDKP 495 Scientific Principles of Training.
(3) (Prerequisite: EDKP 395.) Application of physiological and kinesiological principles in the selection and evaluation of athletic and physical fitness programs. Specific topics studied will include aerobic and anaerobic training, interval training, circuit training, weight training for muscular strength and endurance, flexibility, motor ability, obesity and energy balance.
(3) (Fall) (Section 001: Downtown Campus) (Section 051: Macdonald Campus) This course deals with how scientific-technological, socio-economic, political-institutional and behavioural factors mediate society-environment interactions. Issues discussed include population and resources; consumption, impacts and institutions; integrating environmental values in societal decision-making; and the challenges associated with, and strategies for, promoting sustainability. Case studies in various sectors and contexts are used.
(3) (Fall - Macdonald Campus; Winter - Downtown) (Section 001: Downtown Campus) (Section 051: Macdonald Campus) Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies.
(3) (Fall) (3 lectures) This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.
(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 211 or LSCI 211) A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.
(3) (Fall) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 251 or permission of instructor.) (Corequisite: FDSC 251 or permission of instructor.)
The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
(3) (Fall) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 251) A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.
(3) (Fall) (3 lectures and one 3-hour lab) The post harvest chemistry and physiology of horticultural crops as they affect quality and marketability, handling methods pre and post harvest, principles and practices in cooling, storage, transportation and packaging.
(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 300 or permission of instructor.) A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.
(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 251 or permission of instructor) The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.
(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 213 or permission of instructor.) Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized.
(3) (Winter) (3 lectures) (Prerequisite: AEMA 310 or permission of instructor) (Restriction: Not open to students who have taken FDSC 425) The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
• FDSC 540 Sensory Evaluation of Foods.
(3) (Fall) (3 lectures) (Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor) Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.
FDSC 545 Advances in Food Microbiology.
(3) (Winter) (3 lectures) (Prerequisite: MICR 230 or LSCI 230, or permission of instructor) An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
• NRSC 340 Global Perspectives on Food.
(3) (Winter) (3 lectures) (Prerequisite: A 200-level course in food science, food resources or dietetics, or permission of instructor.) Issues of community and global change in relation to environment and the production of food. Contrasts between developed and developing countries will highlight impacts of colonialism, political structures, and cultural systems related to gender, class and ethnicity.
(3) (3 lectures per week) (Prerequisites: AEBI 202 or LSCI 202 or permission of instructor) An in-depth analysis of the principles of cellular and molecular immunology. The emphasis of the course is on host defence against infection and on diseases caused by abnormal immune responses.
(3) (Winter) (Prerequisites: BIOL 200, BIOL 201 or BIOC 212, PHGY 209. Pre-/co-requisite: PHGY 210) Provides a fundamental understanding of the diseases prevalent in North America, for upper level students in the biological sciences. Includes: general responses of cells and organ systems to injury; assessment of individual diseases by relating the causes, symptoms, diagnosis, treatment and prevention to the primary biological abnormalities in each disorder.
• PHGY 201 Human Physiology: Control Systems.
(3) (Fall) (3 hours lecture weekly) (Prerequisites: collegial courses in biology or anatomy, and in chemistry and physics; with CHEM 212 or equivalent, as a pre-/co-requisite) (Restriction: For students in Physical and Occupational Therapy, Nursing, and others with permission of the course coordinator) (Restriction: Not open to students who have taken PHGY 209) Physiology of body fluids, blood, nerve and muscle, peripheral nerves, central nervous system, special senses, autonomic nervous system, defense mechanisms.
• PHGY 202 Human Physiology: Body Functions.
(3) (Winter) (3 hours lecture weekly) (Prerequisites: collegial courses in biology or anatomy and in chemistry and physics; with CHEM 212 or equivalent, as a pre-/co-requisite) (Restriction: For students in Physical and Occupational Therapy, Nursing, Education, and others with permission of the course coordinator) (Restriction: Not open to students who took 552-201 in 1976-77 or earlier, or PHGY 210) Physiology of the cardiovascular, respiratory, excretory, endocrine, and digestive systems; organic and energy metabolism; nutrition; exercise and environmental stress.
(3) (Fall) (3 hours lectures weekly) (Prerequisites: BIOL 112, CHEM 110, CHEM 120, PHYS 101 or PHYS 131, and PHYS 102 or PHYS 142. Pre-/co-requisites: BIOL 200, CHEM 212 or equivalent.) (Restriction: Not open to students who have taken PHGY 211 or PHGY 201 or students who are taking and who have taken NSCI 200.) (Restriction: For students in the Faculty of Science, and other students by permission of the instructor) Physiology of body fluids, blood, body defense mechanisms, muscle, peripheral, central, and autonomic nervous systems.
(3) (Winter) (3 hours lectures weekly) (Prerequisites: BIOL 112, CHEM 110, CHEM 120, PHYS 101 or PHYS 131, and PHYS 102 or PHYS 142. Pre-/co-requisite: BIOL 200, BIOL 201, BIOC 212, CHEM 212 or equivalent.) (Restriction: Not open to students who have taken PHGY 202.) (Restriction: For students in the Faculty of Science, and other students by permission of the instructor) (Although PHGY 210 may be taken without the prior passing of PHGY 209, students should note that they may have some initial difficulties because of lack of familiarity with some basic concepts introduced in PHGY 209) Physiology of cardiovascular, respiratory, digestive, endocrine and renal systems.
(3) (Fall: Macdonald Campus (Ste-Anne-de-Bellevue). Winter: Downtown Campus.) Environmental potential of various religious traditions and secular perspectives, including animal rights, ecofeminism, and deep ecology.
