Tuition per year: Canadian $4,615.35, International $8,108.40
The Food Science Program offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in the areas of Food Chemistry and Biochemistry, Food Process Science, Food Microbiology, Food Safety and Toxicology, Food Biotechnology, Food Quality Evaluation and Wine Biotechnology.
Graduate training in Food Science normally involves a combination of courses in both basic and applied sciences, with research leading to a thesis. Students are encouraged to publish their research results in refereed journals.
Coursework is selected in consultation with the student’s supervisory committee and includes graduate courses in food science and from other disciplines relevant to each student’s research area.
- Degree: Master of Science - Specialization: Food Science - Subject: Agriculture and Forestry - Mode of delivery: On campus - Program components: Coursework + Thesis required - Faculty: Faculty of Land and Food Systems
Opportunity for advanced study and research in food chemistry and biochemistry, food process science, food microbiology, food safety and toxicology, food biotechnology, food quality evaluation and wine biotechnology.
Graduates of our program have gone on to pursue successful careers in academia and research at universities, colleges and government research centres, or as quality assurance and research & development scientists or managers in the food industry, analytical testing laboratories and consulting companies.
Food Science (MSc)
page on the University of British Columbia website for more details!
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Recipient: University of British Columbia
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