英屬哥倫比亞大學(xué)

Food and Nutritional Sciences is a competitive double major program, combining the core degree requirements of the Food Science and Nutritional Sciences programs. You’ll gain a strong foundation in human nutrition, preparing you for any number of careers in the food and nutrition sectors.

The Food and Nutritional Sciences Double Major is a professional program accredited by the Institute of Food Technologists. As a student in the program, you’ll explore the role of food in human health, human nutrition, food chemistry, analysis, microbiology, processing, manufacturing, preservation, engineering, and the quality of food products. This program provides a strong foundation in human nutrition with applied knowledge from the fields of food chemistry, analysis, microbiology, processing, and engineering to foods. It will also prepare you for further studies in the health sciences at the Masters and Ph.D. levels.

Experiential learning and research

You’ll gain practical, hands-on lab experience and training, and will have many opportunities to interact with industry partners – through integrated course work and events hosted by BC Food Technologists. You’ll also participate in group projects, co-op placements, and research opportunities focused on relevant and current topics in food science and nutritional science, strengthening your capacities to address real-world problems and develop essential skills in your field.

Campus features

Food and Nutritional Sciences has research laboratories with modern analytical instrumentation. Specialized facilities include sensory evaluation labs, kitchens, pilot plant equipment for food preparation and processing, and biohazard (level 2) facilities.

The Food Sensory Lab in the Food, Nutrition, and Health building is connected to the culinary lab (Vij’s Kitchen) for preparing food samples, and a boardroom for panelist training. The laboratory is ideal for teaching, research, and commercial testing. It features 14 individual booths with variable light capabilities and a large conference table used for sensory training. The sensory laboratory is used for teaching and product testing.

Your future

Many graduates of Food and Nutritional Sciences go on to careers in the food and nutrition sectors, pursuing opportunities as food product development technicians, quality assurance managers, consumer product officers, food technologists, microbiology technicians, and food safety specialists.

Program graduates

Nutrition educator

Pharmaceutical sales representative

Certified food scientist

Food product development technician

Food processing specialist

Microbiology technician