University of British Columbia Food Science Graduate Program

Program Director: David D. Kitts

Graduate Program Advisor: Eunice C.Y.Li-Chan

The University of British Columbia,
Faculty of Land and Food Systems, Office of Graduate Programs,
MacMillan Building, Room 270 2357 Main Mall,
Vancouver, British Columbia, Canada V6T lZ4.
Phone: 1-604-822-4593, E-mail:

Degrees Offered: M.Sc., M.F.S, Ph.D.

Program Description and Unique Features: The Food Science graduate program at the University of British Columbia (UBC) offers opportunities for advanced study and research leading to MSc and PhD degrees, in the areas of Food Chemistry and Biochemistry, Food Process Science, Food Microbiology, Food Safety and Toxicology, and Wine Biotechnology.

Research in the Food Science graduate program is conducted in well-equipped laboratories that include DNA microarray, HPLC, GC, mass spectrometry, various spectroscopic and other analytical instrumentation, texture and colour analyzers, pilot plant and sensory evaluation facilities, and a wine library. Additional research facilities are accessible through other research groups on campus, including the Networks of Centres of Excellence, the Laboratory of Molecular Biophysics, and. the Michael Smith Laboratories, as well as through collaborations with other research centres including universities, Agriculture and Agri-Food Canada, Fisheries and Oceans Canada, and various food industries.

Please visit the following website for more information about the Food Science research (M.Sc., Ph.D.) programs:

In addition to the research degree programs, the Food Science program at UBC also offers a 12-month course-based professional program that involves course work and a 4-month practicum project, leading to the Master of Food Science (M.F.S.) degree.

Please visit the following website for more information about the Master of Food Science (M.F.S.) program:

Assistantships: Opportunities are available for funding by teaching and research assistantships as well as merit-based awards administered both at the Faculty and the University level.

Admission and Program Requirements and Application Procedures:
Please visit the website of the University of British Columbia (UBC) Faculty of Graduate Studies at and of the Faculty of Land and Food Systems at

Faculty Members and Their Research

Please click on the faculty member's name to visit his/her homepage

Allen, Kevin:
Food microbiology, foodborne pathogens, stress-response physiology, antimicrobial resistance, contaminants in produce

Durance, Tim:
Microwave processing of biological materials, fabrication of porous biomaterials, pasteurization and sterilization, dehydration

Kitts, David:
Food chemistry, toxicology, functional foods

Li-Chan, Eunice:
Food proteins & peptides, structure-function relationships, vibrational spectroscopy, food analysis

Lund Steven T.:
Plant genomics and proteomics, hormonal signal transduction in plants, viticulture

Measday, Vivien:
Yeast fitness during fermentation, chromosome segregation, functional genomics

Scaman, Christine:
Carbohydrate chemistry, enzymology, N-linked glycosylation, food analysis

Skura, Brent:
Food Microbiology, immunoglobulins, lactofericin, ozone, salmon quality, food spoilage, food safety

van Vuuren, Hennie:
Adaptation of wine yeasts to fermentation stress; functional genomics, proteomics, metabolic engineering.