University of British Columbia
Food Science Graduate Program
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: firstname.lastname@example.org
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: http://www.landfood.ubc.ca/graduate/programs/food-science-msc
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: http://www.landfood.ubc.ca/graduate/programs/food-science-mfs
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 www.grad.ubc.ca and of the Faculty of Land and Food Systems at http://www.landfood.ubc.ca/graduate/
Faculty Members and Their Research
Please click on the faculty member's name to visit his/her homepage
Food microbiology, foodborne pathogens, stress-response physiology, antimicrobial resistance, contaminants in produce
Microwave processing of biological materials, fabrication of porous biomaterials, pasteurization and sterilization, dehydration
Food chemistry, toxicology, functional foods
Food proteins & peptides, structure-function relationships, vibrational spectroscopy, food analysis
Lund Steven T.:
Plant genomics and proteomics, hormonal signal transduction in plants, viticulture
Yeast fitness during fermentation, chromosome segregation, functional genomics
Carbohydrate chemistry, enzymology, N-linked glycosylation, food analysis
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.