Overview
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.
What makes the program unique?
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 with other institutions including Agriculture & Agri-Food Canada and the Department of Fisheries & Oceans.
Quick Facts
Research Supervisors
Supervision
Students in research-based programs usually require a faculty member to function as their thesis supervisor. Please follow the instructions provided by each program whether applicants should contact faculty members.
Instructions regarding thesis supervisor contact for this program
Advice and insights from UBC Faculty on reaching out to supervisors
These videos contain some general advice from faculty across UBC on finding and reaching out to a supervisor. They are not program specific.
This list shows faculty members with full supervisory privileges who are affiliated with this program. It is not a comprehensive list of all potential supervisors as faculty from other programs or faculty members without full supervisory privileges can request approvals to supervise graduate students in this program.
- Dee, Derek (Enzymes (including kinetics and mechanisms, and biocatalyst); Proteomics; Nanofabrication, growth and self-assembly; Food chemistry (including fermentation); Protein Folding; protein stability; protein aggregation; protein engineering; funtional amyloid; bacterial amyloid; protein nanofibrils; food proteins; legume proteins; aspartic proteases; psychrophilic enzymes; precision fermentation; Biophysics; food chemistry; alternative food proteins; optical tweezers; single molecule force spectroscopy; cryoEM)
- Frostad, John (Chemical engineering; Food sciences (including food engineering); Emulsions; Physics of Soft Matter; Agricultural Sprays; Food Physics; Interfacial Rheology; Novel Instrumentation; Foams)
- Kitts, David (Food chemistry and toxicology, cellular and molecular mechanism, oncology)
- Kontogiorgos, Vasileios (Food colloids, gels, foam and emulsions; Food chemistry (including fermentation); Food rheology, food texture and sensory evaluation; Nutraceuticals, functional foods and bioactive; food chemistry; Physical chemistry of foods; Food colloids; Food emulsions; Food polysaccharides; food proteins)
- Measday, Vivien (Chromosome segregation in the budding yeast using molecular biology and genomic tools)
- Pratap-Singh, Anubhav (Environment and natural resources economics; Food chemistry (including fermentation); Natural resource management; Agri-food Transformation Products; cold plasma; food engineering; food processing; Functional Foods; heat transfer; high pressure; mass transfer; novel non-thermal processing; Nutriceuticals and Functional Foods; pasteurization; pulsed light; sterilization)
- Wang Kazun, Siyun (Food sciences (including food engineering); Agri-food Transformation Products; Microbiology; Bioactive Molecules; Food microbiology; Food safety)
- Yang, Tianxi (Food sciences (including food engineering); Analytical chemistry; Nano-technology; Chemical engineering; Develop novel Point-of-Care tools for food safety monitoring; Design smart nanomaterials for sustainable farming and precision agriculture; Create sustainable and multifunctional packaging materials to improve food safety and quality)
Intake
Intake
Intake
Intake
Program Enquiries
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Supervisor Search
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