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Food Science Major

Food Science is a discipline encompassing food chemistry, food microbiology, physical, sensory, and nutritional properties of food, and food process science with respect to the manufacture, preservation, quality assurance, and development of food products.

Students wishing to specialize in or concentrate on certain areas should consult the program advisor.

Admission

The first two years of the Food Science 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) by March 31 of the application year. The annual application date is March 31 for September admission. Application information is available on-line.

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) by April 30 of the application year.

Admission to the Food Science major is based on two components:

  • Academic Performance (85% of Admission Score): Admission to the Food Science 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 ENGL 112 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 Science major; b) the student's career aspirations; c) any personal, volunteer, or work experiences that demonstrate 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 Science Major

First Year
LFS 100 1
LFS 150 or ENGL 112 3
BIOL 112 & 121 6
BIOL 1551 6
CHEM 121 (or 111)2 4
CHEM 123 (or 113) 4
MATH 102 & 103 or equivalent3 6
PHYS 101 or equivalent4 3
Total Credits 33
Second Year
LFS 250 6
LFS 252 or equivalent5 3
FNH 200 3
FNH 250 3
CHEM 205 & 233 6
CHEM 235 1
BIOL 200 & 2016 6
MICB 202 3
Total Credits 31
Third Year
LFS 350 3
BIOC 302 3
FNH 300 3
FNH 301 3
FNH 302 3
FNH 303 3
FNH 309 3
FNH 313 3
MICB 353 1
FNH 325 3
FNH 326 3
Total Credits 31
Fourth Year
FNH 403 3
FNH 413 3
FNH 425 or FNH 497 or FNH 499 6
ECON 310 3
Restricted electives7 9
Unrestricted electives 6
Total Credits 30
Overall four-year total credits 125
1 Equivalent courses include BIOL 153, CAPS 301
2 CHEM 111 is not for students with Chemistry 12.
3 Students who have not completed Calculus 12 should take MATH 180 or 184, plus either MATH 103 or 105 to fulfil their first year Math requirement.
4 Equivalent courses include PHYS 107 or 117. Students without credit for Physics 12 must take PHYS 100 before taking other 100-level PHYS courses.
5 Equivalent courses include BIOL 300, EPSE 482, FRST 231, STAT 200.
6 Equivalent courses include BIOL 201, BIOC 202, BIOC 203
7 To be selected in consultation with a program advisor. For suggested courses see the list posted to the Faculty website.

Page last updated: March 27, 2017

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