We Dig Real Food We believe we can have a positive impact on the communities we serve and the world we live in. Design processing methods that make safe, high-quality foods. My classes promoted group work and problem-based learning with other disciplines, which prepared me for my work in my industry today. Locate evidence-based scientific information resources. More information on this option is available on the Double Major page. As a Food, Nutrition and Health student, you are eligible to apply for a minor in Arts, Commerce, Science, Fermentations, Sustainable Food Systems or Kinesiology. Define principles and methods of water and waste management. If you are a college or university student interested in pursuing this major at UBC, you should apply for both the Bachelor of Science in Food, Nutrition and Health and the Food Science Major. FE.2. As a UBC Food Science student, you are eligible to apply for Canadian Institute of Food Science and Technology (CIFST) scholarships and other food science-specific student funding. Additionally, you can build business skills through hands-on opportunities such as working at the student-run Agora Cafe or at food industry co-op placements. Take your passion for food to the next level in UBC’s Food Science program, where you will discover the chemistry and microbiology of food, its nutritional and sensory properties, and how it is engineered and processed for consumption. 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 Food Science - Specialization / Subjects - Graduate School - University of British Columbia - Vancouver - … QA.1. SS.1. Food Science and Tech at Cal aims to bring together students at UC Berkeley who share a passion for food science and related technologies. FS.4. Canadian and international laws governing food composition, grading, quality and safety; hazard analysis critical control points; statistical quality assurance. Apply critical thinking skills to solve problems. Or Jennifer Martin, whose UBC Food Science degree opened doors at Heinz and Loblaws, and whose own line of botanical-based sodas now stock the shelves at Whole Foods. Collection, analysis, interpretation, and presentation of data. More information is available on the LFS restricted electives page. FC.3. Use unit operations to produce a given food product in a laboratory or pilot plant. FM.3. Food Science graduates will be needed in innovative product development roles working with plant-based substitutions and other novel ingredients. Food Science & Technology Abstracts (FSTA) provides coverage of all aspects of food science, nutrition, food products, food processing, food safety, food spoilage, biotechnology, and pet foods. SS.2. The benefits of being part of a small cohort within a large institution provide the best of both worlds. statistical process control). Government regulations required for the manufacture and sale of food products. CM.1. Project-based application of the principles and processes of community food security. and Ph.D. degrees 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. QA.4. Consider taking courses in these areas in your junior year and senior year. Take your passion for food to the next level in UBC’s Food Science program, where you will discover the chemistry and microbiology of food, its nutritional and sensory properties, and how it is engineered and processed for consumption. Get a head start on your career-related work experience while you’re at UBC. 496 likes. Describe the processes involved in formulating food policy. You can combine your studies with full-time, paid work at top local and international organizations. In response to industry needs, we include competencies in business, sanitation, product development and sustainability. CM.3. Write relevant technical documents. Demonstrate the ability to work independently and in teams. Explain the principles involved in food preservation via fermentation processes. Introduction to and application of business activities in food, nutrition, and health settings. QA.3. FE.1. The structure and properties of food components (water, carbohydrates, protein, lipids, other components and food additives); the chemistry of changes occurring during processing, storage, and utilization. Upon completion of the required course work in this topical area, students will be able to: FM.1. Locate sources of food laws and regulations. Design a food safety plan for the manufacture of a specific food. Food Science graduates consistently listed Co-op placements as a highly valuable component of their education. Food Science. Chemical and physical properties of foods; issues pertaining to safety, nutritive value and consumer acceptability; government regulations pertaining to food safety, quality and additives; preservation techniques and transformation of agricultural commodities to food products; foods of the future. QA.2. Gain extensive hands-on experience in a small and cohesive group of students. Apply food chemistry principles used to control reactions in foods. FE.8. 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