Program Overview

Master of Food Science (MFS) Program Overview

The Master of Food Science program at the University of British Columbia offers students real-world experience through a 3.5-month industry practicum. This program is designed to provide students with hands-on experience in the food science industry, preparing them for careers in research, development, and quality control.

Program Structure

• The program includes a 3.5-month industry practicum, where students gain real-world experience in the food science industry.
• Students have the opportunity to work with experienced instructors and industry professionals.
• The program covers various aspects of food science, including food safety, quality control, and research and development.

Practicum Projects

• Students have the opportunity to work on various practicum projects, including:
  • Recovery, detection, and sanitizer susceptibility of pathogens in meat processing environments.
  • Validation of sanitation programs at meat processing plants.
  • Analytical chemistry and marketing projects with hops trading companies and analytical laboratories.
• These projects provide students with hands-on experience and the opportunity to apply theoretical knowledge in real-world settings.

Success Stories

• Graduates of the program have gone on to successful careers in the food science industry, including:
  • Quality Assurance and Quality Control Technicians.
  • Research and Development Managers.
  • Entrepreneurs and owners of food processing companies.
• The program provides students with the skills and knowledge necessary to succeed in the food science industry.

Faculty and Staff

• The program is led by experienced faculty and staff, including:
  • Dr. Jerzy Zawistowski, Program Director and Adjunct Professor.
  • Dr. Azita Madadi Noei, Academic Coordinator and Lecturer.
  • Ms. Mira Laza, Practicum Manager.
• The faculty and staff have extensive experience in the food science industry and provide students with guidance and support throughout the program.

Research Areas

• The program covers various research areas, including:
  • Food safety and quality control.
  • Research and development in the food science industry.
  • Analytical chemistry and marketing.
• Students have the opportunity to work on research projects and apply theoretical knowledge in real-world settings.