新成立的食品和人类营养科学系团结了农业和食品科学学院的两个主要学术部门，他们的共同愿景是为马尼托班人的健康和福祉以及该省和地区的经济健康做出杰出贡献通过在食品和营养科学领域的研究和高等教育的创新和领导地位，新部门保持了食品加工和保鲜的核心研究和教学优势
The new Department of Food and Human Nutritional Sciences unites the two key academic units in the Faculty of Agricultural and Food Sciences that share a common vision of making outstanding contributions to the health and well-being of Manitobans and the economic health of the province and region through innovation and leadership in research and advanced education in food and nutritional sciences.The new department maintains its core research and teaching strengths of food processing and preservation, food safety and quality assurance, metabolic and molecular nutrition and applied human nutrition. These core strengths will uniquely position the new department to strengthen and further establish linkages with other disciplines and academic units seeking to understand the relationship between food consumption and the health of individuals and communities. Food Science explores how raw commodities are processed into healthy, safe and appealing foods, with a focus on either business or science. Degree programs at the Masters and doctorate levels are offered in the Department of Food Science. There are two types of programs available:Thesis - Requires a minimum of 12 credit hours of coursework, with the thesis research topic assigned within an area of interest to the student and pertinent to departmental research objectives.<br>Non-thesis - Additional coursework (30 credit hours) plus practical work terms and a comprehensive examination are substituted for a research project and written thesis.