Master of Science in Food Science (MSc)

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

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

Video

Apply Now

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

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)

Deadline Details

Application Deadline

Deadline to submit online application. No changes can be made to the application after submission.

Transcript Deadline

Deadline to upload scans of official transcripts through the applicant portal in support of a submitted application. Information for accessing the applicant portal will be provided after submitting an online application for admission.

Referee Deadline

Deadline for the referees identified in the application for admission to submit references. See Letters of Reference for more information.

September 2019 Intake

Application Open Date
15 September 2018
Canadian Applicants
Application Deadline: 01 January 2019
Transcript Deadline: 01 January 2019
Referee Deadline: 01 February 2019
International Applicants
Application Deadline: 01 January 2019
Transcript Deadline: 01 January 2019
Referee Deadline: 01 February 2019

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$104.00$168.25
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)$930.14 (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

 20172016201520142013
Applications2223282931
Offers54689
New registrations43477
Total enrolment1415162016

Completion Rates & Times

This program has a graduation rate of 83.33% based on 12 students admitted between 2008 - 2011. Based on 18 graduations between 2014 - 2017 the minimum time to completion is 1.33 years and the maximum time is 6.00 years with an average of 2.57 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: 9 March 2018]. 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: 23 September 2018].

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, Sensory Analysis)
  • 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, Gut microbiome, Food microbiome)
  • 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)
  • Wang, Siyun (Food Safety, Food Microbiology)
  • Yada, Rickey (molecular biology, nanotechnology, food technology )

Sample Thesis Submissions

 

Apply Now

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

September 2019 Intake

Application Open Date
15 September 2018
Canadian Applicant Deadline
01 January 2019
International Applicant Deadline
01 January 2019

Program Information

Application Enquiries

Supervisor Search

 

Departments/Programs may update graduate degree program details through the Faculty & Staff portal. To update the application inquiries contact details please use this form.