Food and Nutritional Sciences University of British Columbia

Overview

The Food and Nutritional Sciences programme at the University of British Columbia offers an intensive double major that bridges the gap between food production and human health outcomes. Students engage in a rigorous five-year curriculum that satisfies the core requirements of both the Food Science and Nutritional Sciences disciplines. This integrated approach ensures a deep understanding of the chemical, biological, and sensory properties of food alongside the physiological impact of nutrients.

Why Food and Nutritional Sciences at the University of British Columbia?

This programme is distinguished by its approval from the Institute of Food Technologists, an internationally recognised body that ensures the highest standards in food science education. Students benefit from the Faculty of Land and Food Systems' extensive mentorship schemes and research partnerships with industry leaders. The Vancouver campus features dedicated undergraduate chemistry and microbiology laboratories, a modern Pilot Plant for sustainable product development, and a specialised sensory evaluation space.

Tuition Fee Breakdown

• International fee: CAD 54443 per year
• National fee: CAD 6484 per year

Visit the Fees and Funding section for a breakdown in your local currency.

Syllabus

The curriculum is structured to provide foundational knowledge in the early years followed by advanced technical training and community-based learning. Modules may include:

• Land, Food and Community
• Scholarly Writing and Argumentation in Land and Food Systems
• Physiology for Human Nutrition
• Structure and Bonding in Chemistry
• Energy and Waves
• Food Systems and Sustainability
• Exploring Our Food
• Nutrition Concepts and Controversies
• Nutrition and Disease Prevention
• Community Food Security
• Nutrition Assessment
• Consumer Food Practices
• Business Concepts in Food, Nutrition, and Health

Careers with Food and Nutritional Sciences

Graduates are well-equipped for diverse roles within the health, pharmaceutical, and manufacturing sectors. Common career paths include becoming a food technologist, quality assurance manager, or food safety specialist. Many alumni also find success as nutrition educators, food product development technicians, or microbiology researchers. The programme also provides a strong foundation for those wishing to pursue advanced Master’s or PhD studies in human nutrition or health sciences.