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Food Science (MFS)

Course Description

[General Information]]
A course-based professional program, designed to meet the worldwide demand for professional post-graduates by government and private industry.

The Master of Food Science (MFS) program was launched in 2007 as complementary to the existing and highly respected M.Sc. and Ph.D food science programs. While the M.Sc. program has a research focus and is well suited for those who are interested in a career in research, the Master of Food Science meets the worldwide demand for graduates of advanced degrees for government and private industry involved in the large-scale manufacturing and/or distribution of food products.

The program will develop competencies in a variety of areas, including:
- Recent advances in food chemistry, microbiology, analysis, processing, biotechnology, toxicology, research methodologies and sensory evaluation and how these impact on food production, quality, and safety.
- Key factors influencing the various aspects of production, processing, and marketing of foods in a global context, including socioeconomic, political, and cultural perspectives.
- Regulatory requirements for the production, processing, and distribution of safe, wholesome, and nutritious food.
- Requirements for the development of food products with the required quality and safety attributes.
- Design of processes and HACCP plans for the production of safe food products.
- Methods used to sample, inspect, and characterize foods with regard to their safety, composition and quality.

Career Prospects

Our graduates have been successfully employed by variety of industries and are working in different areas and in positions such as Quality Assurance Coordinator, Quality Control Manager, Technical Director, Research and Development Specialist, Product Design Specialist, Process Scientist and Consultant.

Quick Facts

- Degree: Master of Food Science
- Specialization: Food Science
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework only
- Faculty: Faculty of Land and Food Systems

Visit the Food Science (MFS) page on the University of British Columbia website for more details!

Entry Requirements

Applicants require a first-rate undergraduate degree in Food Science, Food Engineering or a closely related discipline. It is expected that applicants have completed undergraduate courses in organic chemistry, biochemistry, microbiology, physics, calculus and statistics, in addition to food science. Food science background should include: food process science; food chemistry; food analysis; food laws, regulations, and quality assurance; microorganisms in food systems; and principles of food engineering. Students lacking sufficient background in these areas may be able to fill these gaps by taking appropriate upper-level undergraduate courses, two of which may be credited towards the MFS degree.

Course Fees

Tuition per year: Canadian $11,716.59, International $33,256.71

Email Enquiry

Recipient: University of British Columbia

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