Food Science at UBC's

Vancouver Campus

This program is accredited by the Institute of Food Technologist (IFT), and encompasses the chemistry, microbiology, processing, engineering, and physical, sensory, and nutritional properties of food. You'll learn about the manufacture, preservation, quality assurance, and safe development of food products.

Faculty Website

Program Information

  • Campus: Vancouver
  • Faculty: Faculty of Land and Food Systems
  • Degree: Bachelor of Science in Food, Nutrition, and Health
  • 4 yrs Length
  • Yes Co-op Option
  • No Honours Option

Food Science is the study of the chemistry and microbiology of food; the physical, sensory, and nutritional properties of food; and the science of food process, including the manufacture, preservation, quality assurance, and safe development of food products. Career options in food science include chemistry technicians, product technicians, food processing specialist inspectors, and food laboratory managers.

Campus features

Food Science has research laboratories with modern analytical instrumentation. Specialized facilities include sensory evaluation labs, kitchens and pilot plant equipment for food preparation and processing, and biohazard facilities.

Program Requirements

Faculty Website