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The Food and Nutritional Sciences double major is a rigorous program that merges the essential coursework from both Food Science and Nutritional Sciences. This program equips you with comprehensive knowledge in human nutrition, opening doors to diverse career paths in food and nutrition industries. Accredited by the Institute of Food Technologists, this professional program allows students to investigate food's impact on health, covering topics like nutrition, food chemistry, analysis, microbiology, processing, production, preservation, engineering, and food quality. You'll develop expertise in human nutrition while applying principles from food chemistry, analysis, microbiology, processing, and food engineering. Additionally, the program serves as excellent preparation for advanced studies in health sciences at graduate and doctoral levels.
Graduation from a university-preparatory program at a senior secondary school: Higher Secondary School Certificate awarded on completion of Standard XII. Certificates must be official. Photocopies are acceptable if certified by school principal, head, or counsellor. Notarized copies are not acceptable.
Degree-specific requirements: Food, Nutrition, and Health
English Language Admission Standard: Canadian Academic English Language assessment - Overall 70; Cambridge English Qualifications – 180; UBC Certificate in English – 600; International English Language Testing System (Academic) - 6.5, with no part less than 6.0; Pearson Test of English (Academic) - Overall: 65, Reading: 60, Listening: 60, Writing: 60, Speaking: 60; Test of English as a Foreign Language Internet-based test - Overall: 90, Reading: 22, Listening: 22, Writing: 21, Speaking: 21.