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Food Science

Degrees Offered: Ph.D., M.Sc., M.F.S.

Members

Professors

D. D. Kitts, E. C. Y. Li-Chan, H. J. J. Van Vuuren, R. Yada.

Associate Professors

V. Measday, C. Scaman.

Associate Professor Emeritus

B. Skura.

Assistant Professors

K. Allen, X. Lu, S. Wang.

Program Overview

Food Science offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in the areas of Food Analysis, Food Biotechnology, Food Chemistry, Food Microbiology, Food Process Science, Food Quality Evaluation, Food Safety and Toxicology, and Wine Biotechnology.

Food Science also offers a Master of Food Science (M.F.S.) degree, which focuses on professional rather than research skills. The M.F.S. program is designed for food professionals in government, industry, or private practice, who are looking to expand their knowledge and skills in the food science discipline.

See the Faculty for individual faculty members' research areas. Students may also be involved in research projects in collaboration with adjunct faculty and researchers from other university departments, Agriculture and Agri-Food Canada, Fisheries and Oceans Canada, or other research centres.

Applicants to the graduate program in Food Science are expected to have completed prerequisite fundamental undergraduate courses in organic chemistry, biochemistry, calculus, physics, statistics, and microbiology. Applicants who lack some of these prerequisites and/or who do not have previous undergraduate background courses in the field of food science (food process science, food chemistry, food analysis, food laws, regulations and quality assurance, micro-organisms in food systems, and principles in food engineering) may be required to take additional coursework for their program.

Applicants who have completed a degree in which English is not the primary language of instruction must present evidence of sufficient competency to pursue studies in the English language prior to admission. See the Faculty of Graduate and Postdoctoral Studies' TOEFL and GRE Requirements for specifics.

Doctor of Philosophy

Admission Requirements

Students admitted to the Ph.D. degree program normally possess an M.Sc. degree in Food Science or a related area, with clear evidence of research ability or potential. Transfer from the M.Sc. to the Ph.D. program is permitted according to Faculty of Graduate and Postdoctoral Studies regulations.

Program Requirements

All Ph.D. students are required to take FOOD 600 (Graduate Seminar). Students are also required to complete 6 credits of graduate-level Food Science courses, but courses completed during an M.Sc. program may be used to satisfy this requirement. Additional coursework may be selected in consultation with the student's supervisory committee. All doctoral students are required to complete a comprehensive examination successfully. The major requirement for the Ph.D. is completion of a research dissertation meeting the Faculty of Graduate and Postdoctoral Studies requirements.

Master of Science

Admission Requirements

Students admitted to the M.Sc. degree program must possess a B.Sc. degree in Food Science or a related area, and must meet the general admission requirements for master's degree programs set by the Faculty of Graduate and Postdoctoral Studies.

Program Requirements

The M.Sc. degree requires successful completion of a thesis (FOOD 549, 18 credits) and a minimum of 12 credits of coursework. The coursework includes FOOD 500 (Graduate Seminar), at least 6 credits of graduate-level Food Science courses, and other courses that may include a maximum of 3 credits of senior-undergraduate level courses. Additional coursework may be recommended upon consultation with the student's supervisory committee.

Master of Food Science

Admission Requirements

Students admitted to the M.F.S. degree program must possess a B.Sc. degree in Food Science or a related area, and must meet the general requirements for master's degree programs set by the Faculty of Graduate and Postdoctoral Studies.

Program Requirements

The M.F.S. program requires successful completion of a minimum of 30 credits of coursework. At least 24 credits of coursework must be selected from graduate courses offered in Food Science and Agricultural Economics. The program requirements include a course in international food laws and regulations, and a capstone course involving a laboratory project and written report. Students may take a maximum of 6 credits of senior-undergraduate level courses with the approval of the program's academic advisor.

Contact Information

Graduate Programs Manager
Faculty of Land and Food Systems
344-2357 Main Mall
Vancouver, BC, Canada V6T 1Z4
Tel: 604.822.4593
Fax: 604.822.4400
Email: lfs.gradapp@ubc.ca;
Web (MFS): http://www.landfood.ubc.ca
Web (FOOD): www.landfood.ubc.ca/academics/graduate/food-science/
Shelley Small, Graduate Programs Manager

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