Andrea Goldson Barnaby
Lecturer and Programme Coordinator
University of the West Indies
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. 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.
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.
In order to apply to this program, the following components may be required.
All applicants must complete an online application form and pay the application fee to be considered for admission to UBC.
The Faculty of Graduate and Postdoctoral Studies establishes the minimum admission requirements common to all applicants, usually a minimum overall average in the B+ range (76% at UBC). The graduate program that you are applying to may have additional requirements. Please review the specific requirements for applicants with credentials from institutions in:
Each program may set higher academic minimum requirements. Meeting the minimum requirements does not guarantee admission as it is a competitve process.
Applicants from a university outside Canada in which English is not the primary language of instruction must provide results of an English language proficiency examination as part of their application. Tests must have been taken within the last 24 months at the time of submission of your application.
Minimum requirements for the two most common English language proficiency tests to apply to this program are listed below:
Some programs require additional test scores such as the Graduate Record Examination (GRE) or the Graduate Management Test (GMAT). The requirements for this program are:
A minimum of three references are required for application to graduate programs at UBC. References should be requested from individuals who are prepared to provide a report on your academic ability and qualifications.
Many programs require a statement of interest, sometimes called a "statement of intent", "description of research interests" or something similar.
Students in research-based programs usually require a faculty member to function as their supervisor. Please follow the instructions provided by each program whether applicants should contact faculty members.
Students admitted to the Ph.D. degree program will normally possess a M.Sc. degree in Food Science or a related area, with clear evidence of research ability or potential. Transfer from the M.Sc. to the Ph.D. program is permitted under regulations set forth by the Faculty of Graduate Studies.
Permanent Residents of Canada must provide a clear photocopy of both sides of the Permanent Resident card.
Before you apply, please make sure you meet/exceed the admission requirements and most importantly have a supervisor confirmed.
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.
|Fees||Canadian Citizen / Permanent Resident / Refugee / Diplomat||International|
|Installments per year||3||3|
|Tuition per installment||$1,698.56||$2,984.09|
|Tuition per year|
(plus annual increase, usually 2%-5%)
|Int. Tuition Award (ITA) per year (if eligible)||$3,200.00 (-)|
|Other Fees and Costs|
|Student Fees (yearly)||$944.51 (approx.)|
|Costs of living (yearly)||starting at $16,954.00 (check cost calculator)|
Applicants to UBC have access to a variety of funding options, including merit-based (i.e. based on your academic performance) and need-based (i.e. based on your financial situation) opportunities.
All full-time students who begin a UBC-Vancouver PhD program in September 2018 or later will be provided with a funding package of at least $18,000 for each of the first four years of their PhD. The funding package may consist of any combination of internal or external awards, teaching-related work, research assistantships, and graduate academic assistantships. Please note that many graduate programs provide funding packages that are substantially greater than $18,000 per year. Please check with your prospective graduate program for specific details of the funding provided to its PhD students.
All applicants are encouraged to review the awards listing to identify potential opportunities to fund their graduate education. The database lists merit-based scholarships and awards and allows for filtering by various criteria, such as domestic vs. international or degree level.
Student service appointments are intended to help qualified graduate students meet the cost of their studies at the University. Student appointments may involve part-time duties in teaching, research, or other academic activities.
Canadian and US applicants may qualify for governmental loans to finance their studies. Please review eligibility and types of loans.
All students may be able to access private sector or bank loans.
Many foreign governments provide support to their citizens in pursuing education abroad. International applicants should check the various governmental resources in their home country, such as the Department of Education, for available scholarships.
The possibility to pursue work to supplement income may depend on the demands the program has on students. It should be carefully weighed if work leads to prolonged program durations or whether work placements can be meaningfully embedded into a program.
Canadian residents with RRSP accounts may be able to use the Lifelong Learning Plan (LLP) which allows students to withdraw amounts from their registered retirement savings plan (RRSPs) to finance full-time training or education for themselves or their partner.
Please review Filing taxes in Canada on the student services website for more information.
Applicants have access to the cost calculator to develop a financial plan that takes into account various income sources and expenses.
14 students graduated between 2005 and 2013. Of these, career information was obtained for 13 alumni (based on research conducted between Feb-May 2016):
These statistics show data for the Doctor of Philosophy in Food Science (PhD). Data are separated for each degree program combination. You may view data for other degree options in the respective program profile.
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.
|2019||Dr. Hu developed several novel analytical techniques to rapidly and accurately determine food adulteration. The methods developed in her studies can be applied by governmental laboratories and the food industry to better guarantee the authenticity of food products and protect consumers from economic loss and potential health risks.|
|2018||Dr. Hingston identified genetic elements associated with strains of the human pathogen Listeria monocytogenes that possess enhanced tolerances to food-related stresses. This research has improved our understanding of stress tolerance in Listeria monocytogenes and may be used to assess the risks associated with strains found in foods.|
|2018||Dr. Feng showed how a leading foodborne pathogen called Campylobacter jejuni responds to environmental stress and survives in particular states. This study demonstrates the potential risk of fragile microorganism in the environment and food system. His work will contribute to food security.|
|2018||Studies have shown that chlorogenic acid (or CGA) found in plants may provide health benefits. Dr. Liang studied the effect of CGA isomers present in coffee. She discovered that these isomers mitigated oxidative stress and inflammation. Her findings are important for understanding the potential influence of CGA isomers on human intestinal health.|
|2015||Dr. Lacroix examined the anti-diabetes properties of dietary proteins. She showed that dairy proteins are sources of peptides, able to inhibit DPP-IV, an enzyme involved in blood glucose regulation. Findings from her work suggest the potential of food proteins to complement existing treatments with pharmaceutical drugs, for managing type 2 diabetes.|
|2014||Dr. Kovacevic studied Listeria mono-cyto-gen-es, a foodborne bacterium that causes disease in humans. She found some bacteria are more likely to cause disease, and they possess genetic elements that improve their survival in the food chain. This research highlights the need for better control and detection of high-risk Listeria strains.|
|2013||Dr. Elisia examined the effects of different types of vitamin E on the risk of intestinal inflammation in infants. She discovered that the type of vitamin E present in vegetable oil and infant formula is associated with more inflammation than the vitamin E dominant in human milk. These findings will contribute to research into infant health and feeding.|
|2013||Dr. Saenz-Garza developed a Vacuum Microwave technique for protecting natural antimicrobials that are capable of preventing the growth of destructive microorganisms in food. She subsequently tested controlled release of the encapsulated antimicrobial for the preservation of fresh apple slices, as a model for increasing the shelf life of fresh cut fruit.|
|2012||Dr. Goldson studied enzyme activity in a micro-organism, specifically a form of yeast. She investigated the way in which the enzyme known as PAL reacts with two specific amino acids. Dr. Goldson's findings contribute to our understanding of the enzyme's ability to react with both, which has implications for how the enzyme is able to differentiate between them.|
|2011||Dr. Zhang studied clostridial necrotic enteritis, which is an intestinal disease of broiler chickens. He developed a process using microwave vacuum dehydration technology to protect the natural antimicrobial lysozyme from heat damage. This development will contribute to the improvement of heat resistance of biomaterials and also to animal health.|
Food Science offers opportunities in the areas of food analysis, food biotechnology, food chemistry, food microbiology, food process science, food quality evaluation, food safety and toxicology, and wine biotechnology.
There were three major factors I considered when choosing UBC's graduate program: high education reputation, supportive and productive supervisor, and match of research interests. UBC and my supervisor meet all my expectations, and even more. Plus, the weather and the pace in Vancouver is just like...
Coming to UBC was an easy decision. First, the University of Britsh Columbia is a recognizable name with a reputation for quality research. Second, there was a young PI looking for students to work in the area of molecular food safety; the area I am passionate about. I specify "young" because I...