Program Overview

Introduction to the Food Science Program

The University of British Columbia's Food Science major is designed for students who are passionate about the science of food. This program explores the chemistry and microbiology of food, its nutritional and sensory properties, and how it is processed for consumption. Students will delve into food safety, quality assurance, and product development, integrating theory and practice with extensive laboratory exposure.

Program Overview

The Food Science degree is ideal for those who want to apply their passion for sciences into a career that explores the science of food. UBC offers the only Food Science Bachelor of Science degree in British Columbia. The program is taught by passionate, skilled researchers and teachers who bring their disciplinary expertise, instructional skills, and industry experience into the classroom.

What You Will Learn

In the Food Science program, students will apply knowledge from the fields of chemistry, biology, and engineering to foods. They will learn how foods change during processing, how food preservation works, and how to assess the sensory qualities of food. The program places increasing emphasis on quality control, food safety, and sustainability. Students will build essential workplace skills through practical laboratory experiences, collaborative work, and industry-specific written and oral communication.

Program Requirements

The Food Science major is competitive, and students must apply to be considered. Both academic performance and a letter of intent will be assessed when determining a student's fit for this major. Details about admission requirements and timelines can be found in the UBC Academic Calendar.

Institute of Food Technologists (IFT) Approval

The Food Science major at UBC is approved by the Institute of Food Technologists (IFT), an internationally respected governing body that sets the standards in Food Science education. As a UBC Food Science student, you are eligible to apply for Canadian Institute of Food Science and Technology (CIFST) scholarships and other food science-specific student funding.

IFT Undergraduate Program Requirements

The Institute of Food Technologists sets standards for IFT-approved undergraduate Food Science degrees. These standards include foundational knowledge in chemistry, physics, mathematics, biological sciences, nutrition, statistics, and oral and written communication. For food science-specific courses, IFT's essential learning outcomes (ELOs) indicate the knowledge and skills required for program approval.

Food Science Course Topics

The program covers a range of topics, including:

• Food chemistry (FC)
• Food microbiology (FM)
• Food safety (FS)
• Food engineering and processing (FE)
• Sensory science (SS)
• Quality assurance (QA)
• Food laws and regulations (FL)
• Data and statistical analysis (DS)
• Critical thinking and problem solving (CT)
• Food science communication (CM)
• Professionalism and leadership (PL)

Career Opportunities

The food industry is a rapidly changing environment, and Food Science graduates will be needed in innovative product development roles, working with plant-based substitutions and other novel ingredients. Rising standards in food safety and quality control require graduates who can apply these standards while addressing sustainability standards. Career options include:

• Research and development scientist
• Laboratory quality control supervisor
• Government food safety inspector
• Product development specialist
• Quality assurance manager
• Regulatory affairs specialist
• Food packaging specialist
• Food analysis technician
• Food business owner
• HACCP coordinator
• Sensory scientist
• Flavour scientist
• Food consultant

Professional Associations

Professional associations are outstanding resources for students, offering opportunities for leadership skills development and network expansion. Some memberships are free for UBC Food Science students, while others require an annual fee. Associations include:

• IFT Student Association (IFTSA)
• Canadian Institute of Food Science and Technology (CIFST)
• BC Food Technologists (BCFT)
• BC Food Protection Association (BCFPA)
• BC Food and Beverage (BCFB)

UBC Food Science Club

The student-run UBC Food Science Club, a chapter of the IFT Student Association, enables participation in IFTSA international opportunities and organizes educational events for students. Events have included food plant tours, food-making workshops, and food science trivia nights.

Conclusion

The Food Science program at the University of British Columbia offers a comprehensive education in the science of food, preparing students for a wide range of career opportunities in the food industry. With its emphasis on quality control, food safety, and sustainability, this program is ideal for students who are passionate about the science of food and want to make a difference in the industry.