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Food and Nutritional Sciences Double Major

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The Food and Nutritional Sciences Double Major provides students with the opportunity to build a solid foundation in both Food Science and Nutritional Sciences. Integration of the knowledge in these two complementary areas allows students to develop a better understanding of the principles of food science with respect to the manufacture, preservation, and quality of food products and the role of food in human health. Graduates of the Double Major are uniquely positioned to contribute to the development of healthy foods for healthy living.

Admission

The first two years of the Double Major are comprised of the standard core of the FNH program. Students may apply after completing at least 24 credits of the listed first-year courses (or their equivalent). The annual application date is March 31 for September admission. Application information is available online.

To apply for admission after second year, the student should have completed at least 48 credits of listed first- and second-year courses (or their equivalent).

Admission to the Food and Nutritional Sciences Double Major is based on two components:

  • Academic performance (85% of Admission Score): Admission to the Food and Nutritional Sciences Double Major is based on a minimum academic standing of 70%, calculated based on the best 21 credits per year of post-secondary courses required in this program. The student must have completed LFS 150 or equivalent. Elective courses and LFS 100, LFS 250, LFS 350, or LFS 450 are not included in this calculation.
  • Letter of Intent (15% of Admission Score): The student must submit a 500 word (maximum) Letter of Intent which addresses the following: a) why the student wishes to enrol in the Food and Nutritional Science Major; b) the student's career aspirations; c) any personal, volunteer, or work experiences that demonstrates the student's interest in food and/or nutrition, and; d) for students who have taken less than 24 credits per year, a brief explanation of why.

Admission after third year or a subsequent year will be considered on a case-by-case basis. Meeting the minimum requirements for application to the major does not guarantee admission. Students admitted to the Major will be required to maintain an average of at least 70% in required courses in each year, to remain in the program.

Students who are not accepted into the major or do not maintain the required average would be eligible to complete the FNH general major, or select another program if appropriate.

Food and Nutritional Sciences Double Major

First Year
LFS 100 1
LFS 150 or WRDS 1501 3
BIOL 112 & 121 6
BIOL 1552 6
CHEM 121 (or 111)3 4
CHEM 123 (or 113) 4
MATH 100 and 101 or equivalent4 6
PHYS 131 or equivalent5 3
Total Credits 33
Second Year
BIOL 200 & 2015 6
CHEM 205 & 233 6
CHEM 235 1
FNH 200 3
FNH 250 3
LFS 250 6
LFS 252 or equivalent6 3
MICB 211 3
Total Credits 31
Third Year
BIOC 302 3
BIOL 234 3
FNH 300 3
FNH 301 3
FNH 302 3
FNH 303 3
FNH 309 3
FNH 313 3
FNH 325 3
FNH 326 3
MICB 353 1
Total Credits 31
Fourth Year
FNH 350 3
FNH 351 3
FNH 371 3
FNH 398 4
FNH 403 3
FNH 404 3
FNH 425 or 497 or 499 6
FNH 451 3
FNH 477 3
Total Credits 31
Fifth Year
FNH 370 3
LFS 350 3
One of ECON 101, ECON 310, LFS 101, FNH 415, or 300 or 400 level COMM 3
Restricted elective7 3
Unrestricted elective 3
Total Credits 15
Overall five-year total credits 141
1 Or equivalent course to fulfill Communication Requirement.
2 Equivalent courses include BIOL 153, CAPS 301
3 CHEM 111 is not for students with Chemistry 12.
4 Students may substitute MATH 102 for MATH 100, and MATH 103 for MATH 101. Students who have not completed Calculus 12 should take MATH 180 or 184, plus either MATH 103 or 105 to fulfill their first-year mathematics requirement.
5 Students without credit for Physics 12 must take PHYS 100 before taking other 100-level PHYS courses. Acceptable alternatives are PHYS 101, PHYS 106, PHYS 107 and PHYS 117.
6 Equivalent courses include BIOL 300, EPSE 482, FRST 231, STAT 200.
7 Equivalent courses include BIOL 201, BIOC 202, BIOC 203
8 To be selected in consultation with a program advisor. For suggested courses see the list posted to the Faculty website.

Page last updated: May 29, 2022

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