ACADEMIC YEAR: 2019-20
DURATION: minimum 11 months
COST: $1500 / course
Food Policy and Regulatory Affairs is a non-credit professional development program designed with career driven individuals in mind. Participants benefit from a compressed part-time schedule to develop the skills and knowledge they require to develop regulations and policies in the field of public health, food and nutrition. Participants who complete the program will receive a Certificate of Professional Development in Food Policy and Regulatory Affairs. The program consists of four compulsory courses, each comprised of six full days in the classroom, and a 15-week experiential learning placement.
Paid Experiential Learning Placement
- Minimum of 15 weeks in a real-life work environment (full-time or part-time)
- Organizations :
- Federal and provincial government
- Non-government organizations
- Food companies
Participants of the program will be qualified for positions in government in the development of regulations and policies as well as in non-governmental agencies (representing farmers, processors, etc.) and the food industry in the areas of ensuring compliance with regulations and representing industry interests on emerging issues.
Take one professional development course or all five to obtain the certificate!
- Courses are open to everyone who holds a BSc or BASc in Food Science, Nutrition, Biochemistry, Microbiology, Health Sciences or a related field.
- In order to be eligible for the certificate, the five courses that make up the professional development program must be completed in a maximum of five years.
- There are no residency requirements, but participants must be eligible to work in Canada in order to complete the program experiential learning placement.
- 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.
How to register
Click on the link above.
Cost and Payment
Food Policy and Regulatory Affairs professional development program courses are $1,500 (plus HST) each (NUT 1, NUT 2, NUT 3, NUT 4). There is no registration fee for NUT5.
Successful participants will receive a registration confirmation and a receipt to confirm their enrolment to the program.
Frequently Asked Questions
If you have any questions regarding the registration process, please visit our frequently asked questions.
How do I register?
- Click on the link above.
How much does the program cost?
- Food Policy and Regulatory Affairs Professional Development Program courses are $1,500 (plus HST) each.
What if I do not have a BSc or BASc but have an advanced degree (MSc, PhD, MD, etc.) or a diploma and relevant work experience and wish to apply?
- You can contact the program at email@example.com with a written explanation of your qualifications and your application will be considered by the program director.
What if I have other questions?
- You can contact the School of Nutrition Sciences by email at firstname.lastname@example.org or by telehone at 613-562-5800 ext. 1596.
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 experiential learning placement.
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.
Dates: September 13, 14, 27, 28; October 18, 19, 2019 (9 a.m. to 4 p.m.)
|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.
Dates: November 15, 16, 29, 30; December 13, 14, 2019 (9 a.m. to 4 p.m.)
|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: January 17, 18, 31; February 1, 21, 22, 2020 (9 a.m. to 4 p.m.)
|NUT 4||Student Research and Seminars||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: March 20, 21; April 3, 4, 24, 25, 2020 (9 a.m. to 4 p.m.)
|NUT 5||Experiential Learning Placement||15 weeks|
Participants will apply knowledge gained in the classroom in a real-life work environment through the completion of 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. Participants will be employed in a federal government department, a provincial government department, an appropriate non-government organization, a food company or other suitable environment through a competitive process. Alternatively, participants may identify and seek approval for placement in an establishment that is able to offer a suitable work environment and activities.
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.