Food and Nutritional Sciences is a competitive double major program, combining the core degree requirements of the Food Science and Nutritional Sciences programs. You’ll gain a strong foundation in human nutrition, preparing you for any number of careers in the food and nutrition sectors.
Why this program?
- Food and Nutritional Sciences is a professional program accredited by the Institute of Food Technologists.
- Interact with industry partners throughout the year in courses and through events hosted by the BC Food Technologists.
- Gain practical training in the lab.
- Campus: Vancouver
- Faculty: Faculty of Land and Food Systems
- Degree: Bachelor of Science in Food, Nutrition, and Health
- Length 5 yrs
You can combine your studies with full-time, paid work at top local and international organizations.
You can study intense specialization in a single field.
The Food and Nutritional Sciences Double Major is a professional program accredited by the Institute of Food Technologists. As a student in the program, you’ll explore the role of food in human health, human nutrition, food chemistry, analysis, microbiology, processing, manufacturing, preservation, engineering, and the quality of food products. This program provides a strong foundation in human nutrition with applied knowledge from the fields of food chemistry, analysis, microbiology, processing, and engineering to foods. It will also prepare you for further studies in the health sciences at the Masters and Ph.D. levels,
Experiential learning and research
You’ll gain practical, hands-on lab experience and training, and will have many opportunities to interact with industry partners – through integrated course work and events hosted by BC Food Technologists. You’ll also participate in group projects, co-op placements, and research opportunities focused on relevant and current topics in food science and nutritional science, strengthening your capacities to address real-world problems and develop essential skills in your field.
Food and Nutritional Sciences has research laboratories with modern analytical instrumentation. Specialized facilities include sensory evaluation labs, kitchens, pilot plant equipment for food preparation and processing, and biohazard (level 2) facilities.
The Food Sensory Lab in the Food, Nutrition, and Health building is connected to the culinary lab (Vij’s Kitchen) for preparing food samples, and a boardroom for panelist training. The laboratory is ideal for teaching, research, and commercial testing. It features 14 individual booths with variable light capabilities and a large conference table used for sensory training. The sensory laboratory is used for teaching and product testing.Send details
Many graduates of Food and Nutritional Sciences go on to careers in the food and nutrition sectors, pursuing opportunities as food product development technicians, quality assurance managers, consumer product officers, food technologists, microbiology technicians, and food safety specialists.
- Nutrition educator
- Pharmaceutical sales representative
- Certified food scientist
- Food product development technician
- Food processing specialist
- Microbiology technician
English is the language of instruction at UBC. All prospective students must demonstrate English-language competency prior to admission. There are numerous ways to meet the English Language Admission Standard.
General admission requirements
- Completion of the IB Diploma with a minimum score of 24 points, including at least three Higher Level courses and additional points for Extended Essay and Theory of Knowledge.
- Completion of Standard Level or Higher Level English A at a minimum score of 3, where English is the primary language of instruction.
Degree-specific requirements: Food, Nutrition, and Health
- IB Mathematics (Standard or Higher Level; IB Math Studies does not meet the requirement)
- One of IB Biology, IB Chemistry, or IB Physics (Standard or Higher Level)
- Chemistry at the junior or Grade 11 level
- Physics at the junior or Grade 11 level