University of Saskatchewan College of Agriculture creates new nutrition program

Feb 15, 2022

The University of Saskatchewan has created a new Bachelor of Science in Food and Nutrition degree offered through the College of Agriculture and Bioresources. The program aims to build knowledge in food chemistry, food processing and other related areas along with foundational knowledge of food nutrition and the role that nutrients play in human health. Students will take both AgBio classes and classes offered by the College of Pharmacy and Nutrition.

Angela Bedard-Haughn, dean of the College of Agriculture and Bioresources, said in a statement, “People are more health-conscious than ever, with a focus on what foods we eat and how they function to promote health. This program fits with our core college mission of helping feed a growing, hungry world in sustainable ways.”

Students can enter the BSc in Food and Nutrition program directly from high school or transfer in from another post-secondary program. Students will learn how to address emergent needs in the food, health and wellness sectors with the strong academic background of both sciences – nutrition and food science. Students will also receive hands-on lab experience, along with the opportunity for a summer work term that earns university credit.

“We’ve received numerous requests from industry to develop an academic program like this,” said Darren Korber, department head of Food and Bioproduct Sciences at USask. “Employers are looking for graduates who can address consumer trends in food and health. Possible careers for graduates of the program include nutritional researchers, wellness program co-ordinators, food product developers, food service co-ordinators and more.”

The program is now accepting admissions for September 2022.

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Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.