Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale.
Since its inception in 1969, the Food Science Program at UBC has been a leader in providing opportunities for advanced study and research in Food Chemistry and Biochemistry, Process Science, Microbiology, Safety and Toxicology, Biotechnology, Quality Evaluation and Wine Biotechnology.
The innovative research conducted by UBC Food Science faculty members and students has led to national and international recognition in the form of awards and collaborations with research centres and universities both in Canada and around the world.
The program is uniquely situated in a Faculty that focuses on education and research to address issues around food, nutrition & health, and the responsible use of finite land and water resources to ensure a sustainable and safe food supply. In addition to laboratories equipped for chemical, analytical, molecular biology and microbiological (including Biosafety level 2) based research on food, the program houses pilot plant and sensory evaluation facilities for research requiring food-grade specifications.
Students can also access research facilities at UBC, such as the Laboratory of Molecular Biophysics, BioImaging Facility and Michael Smith Laboratories, as well as through collaborations with other institutions including Agriculture & Agri-Food Canada and the Department of Fisheries & Oceans.
Graduates with an MSc degree in Food Science from our program have rewarding careers as quality assurance technicians or managers in the food industry, as instructors or researchers at universities, colleges and government research centres, and as technicians in analytical laboratories.
Some graduates have gone on to obtain a Ph.D. degree in food science, while others have pursued further education in fields such as business administration, education, human kinetics, human nutrition and law.
Plant Science graduate program offers advanced study in applied plant biology, with a commitment to development of sustainable managed agroecosystems. Our graduate program offers opportunities for advanced studies in basic and applied research, leading to M.Sc. or Ph.D. degrees, in plant production, plant protection, plant biotechnology, plant physiology and biochemistry, and plant-environment interaction.
Graduate students have the option to develop research programs that address problems through an interdisciplinary approach involving collaboration with faculty members in other graduate programs (e.g. Soil Science, Botany, Zoology, Microbiology, and Forest Science) on campus.
Our graduate program offers students the opportunity to develop their graduate studies uniquely tailored to their professional goals and research interests in consultation with their research supervisor. The diversity of plant agriculture in British Columbia provides excellent opportunities for students to select a cropping system most suitable for their thesis research. Students have the opportunity and are encouraged to develop their research programs through an interdisciplinary approach involving other departments on campus.
Excellent facilities for thesis research are available on the UBC campus in the MacMillan Building, Centre for Sustainable Food Systems at UBC Farm, Totem Field Laboratory, UBC Wine Research Centre, the Michael Smith Laboratories, and the Horticulture Glasshouse. Some Plant Science graduate students also work with our Adjunct Professors, spread throughout the province of British Columbia.
Plant Science graduates (M.Sc., Ph.D.) generally opt for a teaching and/or research career. Some also work for government agencies (Agri-Food Canada, B.C. Ministry of Agriculture), agri-industry, or do consulting work in plant science.