Master of Science in Food Science (MSc)
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.
Meet a UBC representative
IFT 2018Chicago, 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.
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.
Before you apply, please make sure you meet/exceed the admission requirements and most importantly have a supervisor confirmed.
TOEFL (ibT) Overall Score Requirement
IELTS Overall Score Requirement
Supervisor commitment required prior to application?
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)
Tuition / Program Costs
|Fees||Canadian Citizen / Permanent Resident / Refugee / Diplomat||International|
|Installments per year||3||3|
|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)|
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.
Completion Rates & Times
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)
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 )