Master of Food Science (MFS)
The Master of Food Science (MFS) program was launched in 2007 with a focus to prepare students for professional work in the food industry or government. Since its inception, the MFS program has trained up to 30 graduate students per year.
After completing two semesters of course work, the program culminates with a 15‑week summer practicum in which the students get hands-on experience, working on a project in an industry or government setting. Throughout the years students have helped local, national and international food sectors to solve problems and provide advances in food safety, risk assessment, product development, sensory analysis and process validation studies.
Many of our alumni have commented that the combination of courses and practicum in this program has helped them to develop skills required for the current job market. In consultation with students, alumni and industry, the program continues to evolve, incorporating current topics relevant to the food sector.
What makes the program unique?
MFS program is the only program in Canada to offer a one-year, non-thesis Master of Food Science degree. The program is unique in combining graduate level courses with a high quality practicum experience.
Every year a number of practicum sites either hire or extend their student’s contract. Although not all practicums result in an offer for post-graduation employment, some employers use their professional networks to refer graduates to their colleagues within the food sector.
TOEFL (ibT) Overall Score Requirement
IELTS Overall Score Requirement
Prior degree requirements
Undergraduate degree in Food Science or related subject.
Prerequisites / Course Requirements
The following subjects are prerequisites for the program and normally are taken before entering the program.
Non Food Science Courses:
Organic Chemistry - 2 courses
Biochemistry - 2 courses
Calculus - 1 course
Physics - 2 courses
Statistics - 1 course
Microbiology- 2 courses
And in the area of Food Science: Four courses (12 credits) from the following six core courses .
Food Process Science (FNH 309)
Food Chemistry I (FNH 301)
Food Analysis (FNH 302)
Food Laws, Regulations, & Quality Assurance (FNH 403)
Micro Organisms in Food Systems (FNH 313)
Principles in Food Engineering (FNH 300)
Tuition / Program Costs
|Fees||Canadian Citizen / Permanent Resident / Refugee / Diplomat||International|
|Installments per year||3||3|
|Tuition per installment||$4,227.47||$12,598.05|
|Int. Tuition Award (ITA) per year (if eligible)||Not applicable|
|Other Fees and Costs|
|Student Fees (yearly)||$930.14 (approx.)|
|Costs of living (yearly)||starting at $16,884.10 (check cost calculator)|
|Deposit to accept offer (if admitted)|
All fees for the year are subject to adjustment and UBC reserves the right to change any fees without notice at any time, including tuition and student fees. Tuition fees are reviewed annually by the UBC Board of Governors. In recent years, tuition increases have been 2% for continuing domestic students and between 2% and 5% for continuing international students. New students may see higher increases in tuition. Admitted students who defer their admission are subject to the potentially higher tuition fees for incoming students effective at the later program start date. In case of a discrepancy between this webpage and the UBC Calendar, the UBC Calendar entry will be held to be correct.