Food Science University of British Columbia

Overview

The Food Science programme at the University of British Columbia provides a comprehensive scientific foundation for students interested in the chemistry, microbiology, and nutritional properties of what we eat. This degree integrates rigorous academic study with practical applications in food engineering and processing. Students explore the essential connections between land, food, and community while addressing modern challenges in food safety and sustainability.

Why Food Science at the University of British Columbia?

This programme is approved by the Institute of Food Technologists, an internationally respected body that sets global standards for food science education. Students benefit from being part of a small, cohesive cohort within a world-class institution, offering a supportive community alongside extensive university resources. The faculty provides access to the LFS Mentorship Programme and research partnerships that connect students directly with industry experts.

The Vancouver campus features specialised facilities, including spacious chemistry and microbiology laboratories dedicated exclusively to undergraduate teaching. Students also utilise a modern Pilot Plant facility for analytical research and sustainable product development. These resources ensure that graduates gain the technical proficiency required to excel in a rapidly evolving global sector.

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 combines foundational sciences with advanced food-specific laboratory work. Modules may include:

• Biology of the Cell
• Differential Calculus with Applications
• Structure and Bonding in Chemistry
• Food Systems and Sustainability
• Exploring Our Food
• Nutrition Concepts and Controversies
• Food Chemistry
• Food Product Development
• Food Microbiology

Careers with Food Science

Graduates are well-prepared for a variety of professional roles across the food sector, which currently faces a high demand for skilled scientists. Common career paths include positions in research and development, quality control, and food safety management. Additionally, the programme provides the necessary background for careers in food marketing, government regulation, and industrial processing management.

Accreditation

This program is accredited by the Institute of Food Technologist (IFT).