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Master of Science in Foods & Nutrition (MScFN) with Practicum Programs
Master practical expertise tailored for success in foods, nutrition, and dietetics.
Master of Science in Foods & Nutrition (MScFN) with Practicum Programs
Master practical expertise tailored for success in foods, nutrition, and dietetics.
Master of Science in Foods & Nutrition (MScFN) with Practicum Programs
Master practical expertise tailored for success in foods, nutrition, and dietetics.
About Our Program
The MScFN program equips aspiring dietitians and nutrition leaders with advanced training and credentials recognized across Canada.
This degree offers a choice of two curriculum options: project-based and course-based. Both pathways provide students with a combination of advanced-level coursework and practical training, including experiential learning placements across southwestern Ontario.
Graduates of either program earn a Master of Science in Foods and Nutrition (MScFN) degree and complete a practicum which is recognized by , preparing students to write the (CDRE), a requirement to becoming a Registered Dietitian in Canada.
- Program Name: Master of Science in Foods & Nutrition (MScFN) with Practicum Programs
- Degree Level: Graduate
- Faculty:
- Program Duration, Deadlines & Requirements: View Program Details
- Practicum Information: View Practicum Overview
- Contact: fnsgrad@uwo.ca
Why students choose ÉîÒ¹¸£ÀûÕ¾ Foods & Nutrition
Accredited Program
Graduates of the MScFN Practicum programs complete a practicum recognized by Accreditation Canada, preparing you to write the Canadian Dietetic Registration Examination (CDRE) - your gateway to becoming a Registered Dietitian in Canada.
Your Degree, Your Curriculum
Choose the path that fits your goals: a course-based program or a project-based program. Both options combine advanced-level coursework with practical training experiences, ensuring a well-rounded education tailored to your career aspirations.
Professional Experience
Build skills through placements in hospitals, long-term care, community health centres, public health units, food industry settings, and more. These opportunities help you develop key dietetic competencies while expanding your professional network along the way.
Program Details
Duration
- 20 months. Students are enrolled full-time during all 5 academic terms. The program starts in September.
Application deadlines
- January 12 - Fall Term
In collaboration with their Dietetic Education Coordinator, each student’s practicum schedule will be created, providing the student the opportunity to meet dietetic competencies (which are required for professional registration). Through the practical training placements, students will have the opportunity to develop competencies in:
- Nutrition Care
- Population Health Promotion
- Food Provision
- Management and Leadership
- Professionalism and Ethics
- Communication & Collaboration
Students in this program experience rich and dynamic practicum placements in settings such as community health centres, family health teams, food industry, hospitals, long-term care homes and public health units. The practicum portion of the program is just under one year in length.
For more details, please visit see: Practicum Overview.
Disclosure:
Students enrolled in this program must complete practicum placements in hospitals and other healthcare settings. Prior to those placements, students are required to show evidence of having received several vaccinations (including COVID-19), completed vulnerable sector screening, and completed various other pre-placement requirements.
6.0 credits
- 2.0 FCE required credits (each course is 0.5 FCE)
- Nutrition Research and Epidemiology (required)– offered in the Fall term
- Advances in Clinical Nutrition (required) – offered in the Fall term
- Electives: pick 2 out of the following 3 courses:
- Food and Nutritional Policies and Regulations (elective) – offered in the Winter term
- Community Nutrition and Program Planning (elective) – offered in the Winter term
- Leadership and Food Management (elective) – offered in the Winter term
- 4.0 FCE practicum related credits (each course is 1.0 FCE)
- FN 9001 Practicum in Dietetics (required)
- FN 9002 Practicum in Dietetics II (required)
- FN 9003 Practicum in Dietetics III (required)
- FN 9004 Dietetic Professionalism (required)
- Academic Integrity Module
- Field-based seminar – The students will attend the seminar series offered for thesis (students enrolled through Health and Rehabilitation Sciences) and project-based MScFN students. The students must attend 100% of the seminars to complete the milestone.
- Major Research Project – Based on areas of interest, students are matched with a Faculty Research Supervisor who will encourage, guide and supervise the student’s research project over their time in the program. Students have the opportunity to contribute new knowledge to the profession and strengthen their research skills.
- Think this program is for you? Please review important information on Admission Requirements and How to Apply.
Program Timeline
| Term 1 – Fall (Sept-Dec) |
Term 2 – Winter (Jan-April) |
Term 3 - Summer (May-August) |
Term 4 – Fall (Sept-Dec) |
Term 5 – Winter (Jan-April) |
|
FN9444 FN9711 |
Pick two of: F9211 Leadership and Food Management FN9666 Community Nutrition and Program Planning FN9111 Food and Nutritional Policies and Regulations (all in person) |
FN9001 Practicum in Dietetics I (in placement) |
FN9002 Practicum in Dietetics II (in placement) |
FN9003 Practicum in Dietetics III (in placement) |
| FN9004 Dietetic Professionalism (in placement) |
||||
| 8-10 weeks of research placement (counts towards major research project milestone) | ||||
| Major Faculty-Led Research Project Milestone (ongoing for 5 terms, includes 8-10 weeks of research placement) (in person) |
||||
| Field-Based Seminar Milestone (attend 8-10 seminars) (in-person) |
| Academic Integrity Module (online asynchronous) |
Duration
- 12 months. Students are enrolled full-time during all 3 academic terms (Fall, Winter and Summer). The program starts in September.
Application Deadlines
- January 12 - Fall Term
In collaboration with their Dietetic Education Coordinator, each student’s practicum schedule will be created, providing the student the opportunity to meet dietetic competencies (which are required for professional registration). Through the practical training placements, students will have the opportunity to develop competencies in:
- Nutrition Care
- Population Health Promotion
- Food Provision
- Management and Leadership
- Professionalism and Ethics
- Communication & Collaboration
Students in this program experience rich and dynamic practicum placements in settings such as community health centres, family health teams, food industry, hospitals, long-term care homes and public health units. The practicum portion of the program is one year in length.
For more details, please visit see: Practicum Overview.
Disclosure:
Students enrolled in this program must complete practicum placements in hospitals and other healthcare settings. Prior to those placements, students are required to show evidence of having received several vaccinations (including COVID-19), completed vulnerable sector screening, and completed various other pre-placement requirements.
5.5 credits
- 1.5 required credits
- FN 9400 Research and Evaluation in Dietetic Practice (required)
- FN 9422 Leadership and Policy in Food Environments (required)
- FN 9444 Advances in Clinical Nutrition (required)
- 4.0 practicum related credits
- FN 9001 Practicum in Dietetics (required)
- FN 9002 Practicum in Dietetics II (required)
- FN 9003 Practicum in Dietetics III (required)
- FN 9004 Dietetic Professionalism (required)
- Academic Integrity Module
- Field-based seminar – The students will attend the seminar series offered for thesis (students enrolled through Health and Rehabilitation Sciences) and project-based MScFN students. The students must attend 50% of the seminars to complete the milestone.
- Evidence-Based Practice Project – Students will complete an evidence-based research project experience as part of their practicum. Students will be asked to share and reflect on their experiences in their evidence-based research project experience as it relates to research in nutrition through formal research day presentations. Research day will be scheduled at the end of term 3.
- Think this program is for you? Please review important information on Admission Requirements and How to Apply.
Program Timeline
| Term 1 – Fall (Sept-Dec) |
Term 2 – Winter (Jan-April) |
Term 3 – Summer (May-August) |
| FN9444 Advances in Clinical Nutrition (online synchronous and asynchronous) |
FN9400 Research and Evaluation in Dietetic Practice (online synchronous and/or asynchronous) |
FN9422 Leadership and Policy in Food Environments (online synchronous and/or asynchronous) |
| FN9001 Practicum in Dietetics I (in placement) |
FN9002 Practicum in Dietetics II (in placement) |
FN9003 Practicum in Dietetics III (in placement) |
| FN9004 Dietetic Professionalism (in placement) |
||
| Field-Based Seminar Milestone (attend 4-5 seminars) (online synchronous) |
| Academic Integrity Milestone (online asynchronous) |
Plan Your Finances
What it costs
ÉîÒ¹¸£ÀûÕ¾ releases Fee Schedules to itemize the fees and tuition rates associated with your studies.
These fee schedules can be accessed via the Office of the Registrar.
Support available
As a graduate student within the Faculty of Health Sciences, there may be financial support options available to you:
Plan ahead
Managing your finances, time, and overall wellness are critical to your academic success.
Use the to estimate how much money you will need to pay for your tuition, fees, housing, food, and other necessities.
Apply through ÉîÒ¹¸£ÀûÕ¾'s School of Graduate and Postdoctoral Studies
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