Applicants to Master’s and Doctoral degrees are not affected by the recently announced cap on study permits. Review more details
Our researchers are studying everything from climate change and storm water management to the relationship between food, nutrition, diet and health. The research discoveries being made here have the potential to reach across borders for world-wide applications.
We are also sharing what we’ve learned with the next generation of scientists - our students. They come to us with a strong sense of global responsibility, passionate about creating positive and lasting change on issues of importance. We believe that by providing them with the opportunity to learn outside the traditional classroom - taking part in a community-based experiential learning project or studying overseas - we can enhance their education and help them develop to their full potential.
The Faculty of Land and Food Systems offers unique hands-on learning sites for graduate students, in addition to traditional labs where food science, food processing, and nutrition and health research take place.
UBC Farm is 24-hectare site on UBC Vancouver campus, which is a living laboratory that contains agricultural, forest, and transitional landscape areas for interdisciplinary field research. The Centre for Sustainable Food Systems (CSFS) located at UBC Farm is a unique research centre that aims to understand and fundamentally transform local and global food systems towards a more sustainable, food secure future.
The Dairy Education and Research Centre, located a 2-hour drive from UBC Vancouver campus, is an internationally recognized dairy cattle research centre supporting the development and adaptation of new technologies for the dairy industry in British Columbia and beyond. The Centre has a large research herd that can provide sufficient numbers of experimental animals at a given physiological stage to meet most research requirements. These features support a vibrant critical mass of students, postdoctoral fellows, staff, visiting scientists, and faculty. A 10,800 square-foot student residence building opened in September 2015, which allows students and researchers to live on-site at the Agassiz, B.C. research station, and more closely monitor their research projects in dairy cattle welfare, animal reproduction, and resource recovery.
The Wine Research Centre has sites at both UBC Vancouver and UBC Okanagan campuses, with modern and fully equipped laboratories. Researchers in the Wine Research Centre also have access to the outstanding research facilities in the Michael Smith Laboratories (MSL) which is conveniently located adjacent to the Centre. The MSL has established itself as a force in the global biotechnology research community. Research areas include grapes, vineyards, and soils; wine and fermentation; winery performance and sustainability; and wine territory competitiveness.
In the Faculty of Land and Food Systems, our researchers are focused on finding viable solutions to pressing global crises and are known worldwide for their innovation and leadership in areas such as food science, dairy reproduction and animal welfare, sustainable agriculture, and community health and nutrition.
Our researchers have attracted millions of dollars in research funding from sources including Genome Canada, the Canadian Institutes of Health Research (CIHR), the Michael Smith Scholar, the Canadian Foundation for Innovation (CFI), the Natural Sciences and Engineering Research Council (NSERC), and the Social Sciences and Humanities Research Council of Canada (SSHRC).
Our experts are conducting ground-breaking research in many areas including:
This is an incomplete sample of recent publications in chronological order by UBC faculty members with a primary appointment in the Faculty of Land and Food Systems.
| Year | Citation | Program |
|---|---|---|
| 2012 | Dr. Goldson studied enzyme activity in a micro-organism, specifically a form of yeast. She investigated the way in which the enzyme known as PAL reacts with two specific amino acids. Dr. Goldson's findings contribute to our understanding of the enzyme's ability to react with both, which has implications for how the enzyme is able to differentiate between them. | Doctor of Philosophy in Food Science (PhD) |
| 2012 | Dr. Peplow studied the relationship between agricultural productivity and climate in Britain during the first part of the nineteenth century. He developed new approaches for the analysis of data from entirely different sources, and his work will be used in the forecasting of the impact of climate change on agriculture. | Doctor of Philosophy in Integrated Studies in Land and Food Systems (PhD) |
| 2011 | Dr. Novak combined basic science and clinical studies to demonstrate that the type of fat a mother consumes during pregnancy and lactation plays a key role in regulating infant liver metabolism. Her research opened a new field to consider the impact of essential fatty acid nutrition for early infant liver development. | Doctor of Philosophy in Human Nutrition (PhD) |
| 2011 | Dr. Zhang studied clostridial necrotic enteritis, which is an intestinal disease of broiler chickens. He developed a process using microwave vacuum dehydration technology to protect the natural antimicrobial lysozyme from heat damage. This development will contribute to the improvement of heat resistance of biomaterials and also to animal health. | Doctor of Philosophy in Food Science (PhD) |
| 2011 | Dr. Chen separated and characterized Maillard reaction products with antioxidant and anti-inflammatory activities from a glucose-lysine model. This study showed that Maillard reaction products could be used to protect against intestinal inflammation. | Doctor of Philosophy in Food Science (PhD) |
| 2011 | Dr. Anand showed that beneficial soil bacteria can enter, multiply and function inside the tissues of coniferous trees, promote their growth and provide fixed Nitrogen to these trees. She suggests the use of these bacteria as an environment friendly, sustainable growth promoting treatment for the propagation of coniferous trees. | Doctor of Philosophy in Soil Science (PhD) |
| 2011 | Dr. Mróz explored dietary perceptions and practices of men with prostate cancer and their wives. He found that although masculine food ideals shaped men's diets, complex couple dynamics were also implicated. His research showed that illuminating gender relations can help us better understand men's food and self-health practices. | Doctor of Philosophy in Human Nutrition (PhD) |
| 2011 | Dr. Brown studied the influence of the mountain pine beetle on the carbon, water, and energy balances of lodgepole pine stands. He showed these stands are recovering relatively quickly due to increased photosynthetic capacity of surviving trees and understory vegetation. | Doctor of Philosophy in Soil Science (PhD) |
| 2011 | Dr. Foroud studied a fungal disease of wheat known as Fusarium Head Blight. She contributed to the understanding of mechanisms of disease resistance by oserving that different molecular mechanisms of resistance are conferred in different genetic backgrounds. This knowledge will help breeders to select better resistance for wheat farmers. | Doctor of Philosophy in Plant Science (PhD) |
| 2010 | Dr. Hammond's research engaged lay women and dietitians in a collaborative participatory process to develop nutrition education resources. The research identified multiple benefits and specific challenges in applying community-based participatory processes to professional dietetic practice-based activities. | Doctor of Philosophy in Human Nutrition (PhD) |