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Elevate your culinary enthusiasm at one of the globe's foremost scientific institutions for food research and technology. Through UBC's Food Science curriculum, you'll explore food chemistry and microbiology, along with its nutritional qualities, sensory characteristics, and industrial processing methods. This IFT-accredited professional program stands as British Columbia's sole Bachelor of Science in Food Science. Students integrate principles from chemistry, biology, and engineering to understand food systems. The program covers food transformation during manufacturing, food safety protocols, nutritional debates, and the interconnectedness of agriculture, nutrition, and society.
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.