Program Overview

Introduction to the Food, Nutrition, and Health Program

The University of British Columbia's Bachelor of Science in Food, Nutrition, and Health is a comprehensive program that spans the continuum from the production and processing of food to its marketing, consumption, and impact on community and individual health. Within the Food, Nutrition, and Health program, students can choose their major to align with their interests and professional goals.

Majors Offered

The program offers several majors, each with its unique focus and career possibilities. These include:

• Dietetics: This major prepares students for careers in guiding people's food and nutritional choices, advising government and industry, and driving policy decisions.
• Food Science: Students in this major explore the chemistry and microbiology of food, as well as its nutritional and sensory properties, and how it's processed for consumption.
• Food, Nutrition, and Health Major: This major offers flexibility, allowing students to tailor their degree to their interests in food, nutrition, and health without being locked down to any one major.
• Nutritional Sciences: This major opens doors to fulfilling and rewarding careers within the field of population and public health nutrition and the health sciences.
• Food and Nutritional Sciences Double Major: This double major combines an interest in nutrition and food science, giving students the best of both worlds and preparing them for exciting careers in the food and nutrition sectors.

Program Details

The Food, Nutrition, and Health program at UBC is designed to provide students with hands-on practical learning, opportunities to connect with industry professionals, and collaborative problem-solving skills. These competencies prepare students for a variety of career paths, including earning a professional designation, building a foundation for medical or graduate studies, or preparing for a career in global food markets.

Meet the Instructors

The program is taught by a diverse and experienced faculty, including:

• Jennifer Black, Associate Professor, Food, Nutrition, and Health
• Anna Brisco, Lecturer, Food, Nutrition, and Health (Dietetics)
• Tamara Cohen, Director of Dietetics Programs, Associate Dean, Students and Equity, Diversity and Inclusion, Associate Professor, Food, Nutrition, and Health
• John Frostad, Associate Professor, Chemical and Biological Engineering (joint appointment with Chemical and Biological Engineering)
• Gail Hammond, Associate Professor of Teaching in Food, Nutrition, and Health
• Patricia Hingston, Associate Professor of Teaching in Food, Nutrition, and Health
• Mahsa Jessri, Associate Professor, Food, Nutrition, and Health, Canada Research Chair (Tier 2) in Nutritional Epidemiology for Population Health
• Crystal Karakochuk, Associate Professor, Food, Nutrition, and Health, Canada Research Chair (Tier 2) in Micronutrients and Human Health
• Gerry Kasten, Honorary Lecturer (Retired) Food, Nutrition, and Health (Dietetics)
• David Kitts, Professor, Food, Nutrition, and Health (Food Science) and Dean pro tem
• Yvonne Lamers, Associate Professor, Food, Nutrition, and Health
• Azita Madadi-Noei, Lecturer, Food, Nutrition, and Health & Academic Advisor, Master of Food Science (MFS) Program
• Jay Martiniuk, Lecturer, Food, Nutrition, and Health
• James McKendry, Assistant Professor, Nutrition and Healthy Aging, Investigator, Edwin S.H. Leong Centre for Healthy Aging
• Vivien Measday, Associate Professor, Wine Research Centre, Associate Member – Department of Biochemistry and Molecular Biology, Associate Member – Michael Smith Laboratories, Genomics Group
• Anubhav Pratap-Singh, Associate Professor, Food, Nutrition, and Health (Food Processing)
• Candice Rideout, Professor of Teaching, Food, Nutrition, and Health
• Duff Roberts, Lecturer, Food, Nutrition, and Health (joint appointment with Forestry)
• Barbara Stefanska, Associate Professor, Food, Nutrition, and Health
• Siyun Wang, Professor, Food, Nutrition, and Health (Food Safety Engineering), Food, Nutrition and Health (FNH) Program Director
• Zhaoming Xu, Associate Professor, Food, Nutrition, and Health

Meet Our Community

The program also highlights the stories of its students and alumni, showcasing their experiences, achievements, and the impact of the program on their careers and personal growth. Examples include:

• Sofia Colmenares, a fourth-year student in the Food, Nutrition, and Health Program, majoring in Food Science.
• Kim Ngo, a fifth-year student pursuing a double major in Food and Nutritional Sciences.
• Leonard Zheng, a 2025 Leadership Award Winner, who has taken varied roles within LFS and UBC to build upon his leadership experiences.