Certificate in
Food, Nutrition
and Health
Choose 5 courses (3/4-credits) from the list below. The 6-credit courses are equivalent to two ITESM
courses.
Most courses with the “FNH” course code will count towards the certificate. Students may also add up
to one Psychology (PSYC) course or one Kinesiology (KIN) course to be counted for the certificate.
Examples include: KIN 464, KIN 231, PSYC 311, PSYC 314.
COURSES OFFERED IN TERM 1: SEPTEMBER-DECEMBER
Course
FNH 250
Description
Nutrition Concepts and Controversies
FNH 300
FNH 301
Principles of Food Engineering
Food Chemistry I
FNH 302
FNH 325
Food Analysis
Food Science Laboratory I
FNH 330
FNH 350
Introduction to Wine Science
Fundamentals of Nutrition
FNH 355
FNH 370
FNH 398
FNH 403
International Nutrition
Nutrition Assessment
Research Methods in Human Nutrition
Food Laws Regulations and Quality
Assurance
Food Safety
Food Service Systems Management
Nutrition Laboratory
Small Business Management in
Agri-food Industries
Introduction to Global Food Markets
Trade and Domestic Policy Protection
in Global Food Markets
FNH 413
FNH 440
FNH 450
FRE 302
FRE 306
FRE 420
Pre-requisite
First year biology and at least
second year standing
One of PHYS 101 or PHYS 121
Either a) all of CHEM 203, 204 or b)
all of CHEM 231, 232
All of CHEM 205, 233
All of FNH 300, 301, 302 (these
courses can be done as corequisites)
BIOL 201, BIOC 300 (co-requisite
BIOC 300)
AGSC 350 (or equivalent
background in statistics)
MICB 202, CHEM 233
One of FNH 301, 340
FNH 350
One of ECON 101, ECON 310
Credits
3
3
3
3
3
3
3
3
3
3
3
3
3
3
ECON 100, ECON 101
3
One of ECON 210, FRE 295, COMM 3
295 (or 6 credits of upper-level FRE
or ECON)
LFS 350
Land Food, and Community II
LFS 250
3
COURSES OFFERED IN TERM 2: JANUARY-APRIL
Course
FNH 200
FNH 250
Description
Exploring Our Food
Nutrition Concepts and Controversies
FNH 309
FNH 313
FNH 326
Food Process Science
Microorganisms in Food Systems
Food Science Laboratory II
FNH 330
FNH 340
Introduction to Wine Science
Food Theory
FNH 341
Food Theory Applications
FNH 350
Fundamentals of Nutrition
FNH 351
Vitamins, Minerals and Health
FNH 355
FNH 370
FNH 401
FNH 402
FNH 403
International Nutrition
Nutrition Assessment
Food Chemistry II
Functional Foods and Nutraceuticals
Food Laws, Regulations and Quality
Assurance
Applied International Nutrition
Topics in Food, Nutrition and Health
Human Nutrition Over the Life Span
Directed Studies in Food, Nutrition
and Health
International Agricultural
Development
Quantitative Methods for Business
and Resource Management
FNH 455
FNH 490
FNH 471
FNH 497
(a,b,e)
FRE 340
FRE 385
Pre-requisite
At least second year standing
First year biology and at least
second year standing
BIOL 112
All of FNH 300, 301, 302 (these
courses can be done as corequisites)
FNH 200 and either a) all of CHEM
111, 113 or b) all of CHEM 121, 123
One of FNH 301, 340 (also
accepted as co-requisites)
One of BIOL 201, BIOC 202 (corequisite BIOC 300)
One of BIOL 201, BIOC 202 (corequisite BIOC 300)
CHEM 233
Third year standing
AGSC 350 (or equivalent
background in statistics)
Credits
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
FNH 350
3
ECON 100, ECON 101
3
One of ECON 101, ECON 310 and
either a) one of FRST 231, BIOL 300
or b) AGSC 350
3
For more information about these courses, visit the website: www.tec.ubc.ca.