Master of Science in Food Science (MSc)

Quick Facts

Degree
Master of Science
Subject
Agriculture and Forestry
Mode of delivery
On campus
Specialization
Food Science
Program Components
Coursework + Thesis required
Faculty
Faculty of Land and Food Systems
 

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.

 

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Meet a UBC representative

IFT 2018

Chicago, IL
Date: Sunday, 15 July 2018 to Wednesday, 18 July 2018
Time: 08:00 to 17:30
UBC Food Science will exhibit at the IFT Conference in Chicago, IL.

Research Information

Research Focus

Ongoing research areas include the study of nutraceuticals and bioactive compounds derived from food; biophotonic, nano-biosensing and nano-optical imaging; carbohydrate chemistry and enzymology; molecular biology and metabolic engineering of wine yeasts; farm-to-fork food safety systems; stress response mechanisms of foodborne pathogens; structure-function relationships of food and non-food related enzymes.

Application Notes

Before you apply, please make sure you meet/exceed the admission requirements and most importantly have a supervisor confirmed.

Requirements

TOEFL (ibT) Overall Score Requirement

90
22
21
22
21

IELTS Overall Score Requirement

6.5
6.0
6.0
6.0
6.0

Supervisor commitment required prior to application?

Yes

Prior degree requirements

Prerequisites / Course Requirements

The following subjects are prerequisites for the M. Sc. program and normally are taken before entering the program. Should a student have deficiencies in any of these areas, it may be possible to make up these deficiencies during the M.Sc. program. However, only up to 6 credits of Food Science core courses may be counted as credit towards the MSc requirements.

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)

Career Options

Graduates with an MSc degree in Food Science from our program have rewarding careers as quality assurance technicians or managers in the food industry, as instructors or researchers at universities, colleges and government research centres, and as technicians in analytical laboratories.

Some graduates have gone on to obtain a Ph.D. degree in food science, while others have pursued further education in fields such as business administration, education, human kinetics, human nutrition and law.

Tuition / Program Costs

FeesCanadian Citizen / Permanent Resident / Refugee / DiplomatInternational
Application Fee$102.00$165.00
Tuition *
Installments per year33
Tuition per installment$1,632.61$2,868.22
Tuition per year$4,897.83$8,604.66
Int. Tuition Award (ITA) per year (if eligible) $3,200.00 (-)
Other Fees and Costs
Student Fees (yearly)$923.38 (approx.)
Costs of living (yearly)starting at $16,884.10 (check cost calculator)
* Regular, full-time tuition. For on-leave, extension, continuing or part time (if applicable) fees see UBC Calendar.
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. In case of a discrepancy between this webpage and the UBC Calendar, the UBC Calendar entry will be held to be correct.

Statistical Data

Enrolment Data

 20162015201420132012
Applications2328293134
Offers46895
New registrations34775
Total enrolment1516201613

Completion Rates & Times

This program has a graduation rate of 90% based on 10 students admitted between 2007 - 2010. Based on 14 graduations between 2013 - 2016 the minimum time to completion is 1.83 years and the maximum time is 4.32 years with an average of 2.58 years of study. All calculations exclude leave times.
Disclaimer
Admissions data refer to all UBC Vancouver applications, offers, new registrants for each year, May to April [data updated: 12 July 2017]. Enrolment data are based on March 1 snapshots. Program completion data are only provided for datasets comprised of more than 4 individuals. Rates and times of completion depend on a number of variables (e.g. curriculum requirements, student funding), some of which may have changed in recent years for some programs [data updated: 29 September 2017].

Research Supervisors

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.

  • Allen, Kevin (why foodborne pathogens continue to be a significant issue in our food chain; antimicrobial resistance of zoonotic foodborne pathogens; factors which may contribute to pathogen contamination of produce (e.g. Norovirus, E. coli O157:H7 and other STEC, Salmonella, etc.). )
  • Frostad, John (Emulsions, Foams, Functional Foods, Interfacial Rheology, Interfacial Phenomena, Human Health)
  • Kitts, David (Food chemistry and toxicology, cellular and molecular mechanism, oncology)
  • Lu, Xiaonan (Food safety, Food microbiology, Analytical chemistry, Molecular microbiology, Nanotechnology, Advanced material, Microfluidic "lab-on-a-chip", Sensor)
  • Measday, Vivien (Chromosome segregation in the budding yeast using molecular biology and genomic tools)
  • Noack, Frederik (Interaction of economic development and the environment)
  • Pratap Singh, Anubhav (food processing, novel non-thermal processing, functional foods, pulsed light, high pressure, cold plasma, pasteurization, sterilization, heat transfer, mass transfer, food engineering)
  • Scaman, Christine (Glycosidases, Enzyme mechanism, Food carbohydrate chemistry)
  • van Vuuren, Hendrik (metabolic enhancement of wine yeasts)
  • Wang, Siyun (Food Safety)
  • Yada, Rickey (molecular biology, nanotechnology, food technology )
 

Apply Now

If you don't have a UBC Campus-Wide Login (CWL) please create an account first.
 

September 2018 Intake

Application Open Date
11 September 2017
Canadian Applicant Deadline
01 January 2018
International Applicant Deadline
01 January 2018

Program Information

Application Enquiries

Supervisor Search

 

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