Faculty Lecturer
Director, McGill Food & Nutrition Laboratories
T: 514-398-7974 | paul-guy.duhamel [at] mcgill.ca (Email) | Centennial Centre CC2-214
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Degrees
BSc Nutr McGill (1991)
BA (Public Relations, Arts & Sciences, Health Management) Universite de Montreal (1994)
MSc Sociology Université de Montréal (2010)
Bio
Paul-Guy Duhamel holds an MSc in Sociology (Food and Health) from Université de Montréal (2010) following undergraduate studies in Public Relations and Health Management at Université de Montréal (1994) and in Dietetics and Human Nutrition at McGill University (1991). From 1995 to 2002, he worked in food safety and quality control for a number of organizations. In 2002 he became President of l’Ordre professionnel des diététistes du Québec until 2008. He also worked in communications and food/nutrition marketing. He joined his Alma Mater in 2015 as Faculty Lecturer and Manager McGill Food and Nutrition Laboratories. He teaches Food Fundamentals (NUTR-214), Application of Food Fundamentals (NUTR-217), Foodservice System Management (NUTR-345), Applied Food Service Management (NUTR-346), and directs Foodservice stages for Dietetic students. Finally, the valorisation of McGill’s Food and Nutrition Laboratories to companies of the agrifood sector falls also under his responsibility.
Memberships
- Dietitians of Canada (DC)
- Ordre des diététistes nutritionnistes du Québec (ODNQ)
Courses
NUTR 214. Food Fundamentals.
Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.
Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Fall 2025 in Visual Schedule Builder.
Description
Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
- Fall
- One 3-hour lecture and one 4-hour lab
- Prerequisite: FDSC 230 or corequisite with instructor's permission.
- Corequisite(s): LSCI 211 and NUTR 207
- Not to be charged in Fall 2020. This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
- Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
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NUTR 217. Application: Food Fundamentals.
Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.
Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Winter 2026 in Visual Schedule Builder.
Description
Nutrition, chemical and physical properties of food and complex food mixtures. Role of culture, food policy and environmental sustainability on food choices, procurement and preparation. Knowledge of ingredients, preservation, storage, packaging of food. Culturally diverse foods and food habits. Controlling chemical changes during preparation of food to obtain palatable, nutritious and safe food.
- Restriction(s): Enrolment restricted to Dietetics major or permission of instructor.
- Winter
- One 3-hour lecture and one 4-hour lab
- Prerequisite: NUTR 214 and NUTR 207
- Restriction(s): Enrolment restricted to Dietetics major or permission of instructor.
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NUTR 345. Food Service Systems Management.
Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Fall 2025 in Visual Schedule Builder.
Description
Competency-based professional course for management of food service systems in
healthcare organizations, food service industry, and groups. Principles of management theory and development of business plan in nutritionrelated activities. Emphasis on strategic planning; food policies; menu development; recipe standardization, nutrient analysis, costing; food purchasing; quality control; marketing; staffing; management styles; and ethical and professional behaviour. Students receive Canadian Food Safety Certification (Advanced.fst) upon completion of this course.
- Fall
- Prerequisite: NUTR 209.
- Restriction: Restricted to Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics
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NUTR 346. Applied Food Service Management.
Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.
Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Winter 2026 in Visual Schedule Builder.
Description
Competency-based professional course focusing on human resources management, marketing, budgeting, HACCP principles, allergen management, recipe standardization, local and federal sanitation laws, and quality assurance in
food settings and case studies. Students receive Allergen and WHMIS certification upon completion of this course.
- Restrictions: Restricted to students in the Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics
- Winter
- Prerequisite: NUTR 345
- NUTR 346 includes a fee of $390.08 for the Hazard Analysis Critical Control Points (HACCP) online course, the Canadian Food Safety Certification Advanced.fst book and examination and for a laboratory manual and supplies.
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