Food and Nutritional Sciences

at UBC's

Vancouver Campus

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.

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Program information

  • Campus: Vancouver
  • Faculty: Faculty of Land and Food Systems
  • Degree: Bachelor of Science in Food, Nutrition, and Health
  • Length 5 yrs
  • Co-op Yes
    You can combine your studies with full-time, paid work at top local and international organizations.
  • Honours No
    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 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.

Campus features

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.

Life at UBC's Vancouver campus

As a student on the UBC Vancouver campus, you’ll explore the best of two worlds in the dual major Food and Nutritional Sciences program. Practical hands-on training, interaction with industry partners, and professional accreditation will give you a powerful head start in your future career.

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Your future

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.

Program requirements

English-language requirements

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
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