Program Overview

Workplace desk.

Certificate Program Requirements and Course Descriptions
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 a 15-week internship.

Attendance is mandatory and to receive the certificate the participant must be present during a minimum of 75% of class hours (five sessions out of six).

NUT 1 Current Challenges in Food Safety and Nutrition six hours / day

Participants will learn critical analysis and strategic thinking skills by exploring a variety of challenges encountered in the food industry by analyzing current literature and other resources. The scientific evidence and regulatory questions surrounding topics such as genetically modified foods, food allergens, nutritional quality of the food supply (e.g. trans fat, sodium, sugars) will be investigated. Questions regarding methods for determining efficacy of natural health products and best practices for providing nutrition guidance for consumers will be discussed. Participants will examine emerging issues including minimization of antimicrobial resistance, implications of microbiome research on food regulation, and safety of nanotechnology.

Prerequisite: Bsc or BASc
100 Louis-Pasteur, Ottawa.

NUT 2 Fundamentals of Food Risk Analysis six hours / day

Regulatory and voluntary tools which are used to manage risk in the food industry will be introduced. Participants will learn to conduct food risk assessment using case studies and develop strategies to minimize risk of cases of microbial, chemical and allergen contamination 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.

Prerequisite: BSc or BASc
Locations: 100 Louis-Pasteur, Ottawa.

NUT 3 Fundamentals of Public Health Policy Development six hours / day

Participants will learn the roles of Canadian federal, provincial, territorial and local departments and agencies with regard to formulation, implementation and enforcement of regulations. The responsibilities of policymakers, researchers, management and elected officials in policy development and communication will be examined. Tools used in scientific evidence based policy making will be studied. Participants will analyze complex scientific reports including meta-analyses and surveillance data reports to evaluate the validity and degree of certainty of the evidence supporting scientific and epidemiological questions. Using social research tools, participants will assess the impact of public health policies on stakeholders and consumers. 

Dates: May 3, 4, 24, 25, June 7, 8, 2019 (9 a.m. to 4 p.m.)
Prerequisite: BSc or BASc
Location: CRXC327 100 Louis-Pasteur, Ottawa Room 327

NUT 4 Student Research and Seminar Series six hours / day

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: July 5, 6, 19, 20, August 9, 10, 2019 (9 a.m. to 4 p.m.)
Prerequisite: Successful completion at least two courses of the following courses: NUT 1, NUT 2, NUT 3.
Location: CRXC324 100 Louis-Pasteur, Ottawa Room 324

NUT 5 Internship 15 weeks

Participants will apply knowledge gained in the classroom in a real-life work environment through the completion of a paid internship in a federal government department, a provincial government department, an appropriate non-government organization, a food company or other suitable environment. The competencies practiced will vary depending on the work assigned by the employer. Participants will complete a project or work package and submit a report at the end of the internship describing the required competencies:

  • Critically analyze and interpret information from a variety of sources;
  • summarize information from a variety of sources;
  • explain and categorize challenges faced by the agri-food sector;
  • apply knowledge gained from the program in the work environment;
  • demonstrate problem solving skills and apply problem resolution strategies; and
  • describe the roles and responsibilities of regulators, policymakers, inspectors, researchers, management and elected officials.

Employers will be provided with a document outlining the expectations for guidance in required competencies. The placement will be a minimum of 15 weeks full-time or equivalent if completed part-time but may be longer at the request of the employer and agreement of the participant.

Prerequisite: Successful completion of NUT 1, NUT 2, NUT 3 and NUT 4.


*No elective, or optional courses will be offered.
*Course availability subject to enrollment 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.


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