Master of Science in Food Science

About this programme

Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale. Since its inception in 1969, the Food Science Program at UBC has been a leader in providing opportunities for advanced study and research in Food Chemistry and Biochemistry, Process Science, Microbiology, Safety and Toxicology, Biotechnology, Quality Evaluation and Wine Biotechnology. For specific program requirements, please refer to the departmental program website The innovative research conducted by UBC Food Science faculty members and students has led to national and international recognition in the form of awards and collaborations with research centres and universities both in Canada and around the world. The program is uniquely situated in a Faculty that focuses on education and research to address issues around food, nutrition & health, and the responsible use of finite land and water resources to ensure a sustainable and safe food supply. In addition to laboratories equipped for chemical, analytical, molecular biology and microbiological (including Biosafety level 2) based research on food, the program houses pilot plant and sensory evaluation facilities for research requiring food-grade specifications. Students can also access research facilities at UBC, such as the Laboratory of Molecular Biophysics, BioImaging Facility and Michael Smith Laboratories, as well as through collaborations