Our researchers are studying everything from climate change and storm water management to the relationship between food, nutrition, diet and health. The research discoveries being made here have the potential to reach across borders for world-wide applications.
We are also sharing what we’ve learned with the next generation of scientists - our students. They come to us with a strong sense of global responsibility, passionate about creating positive and lasting change on issues of importance. We believe that by providing them with the opportunity to learn outside the traditional classroom - taking part in a community-based experiential learning project or studying overseas - we can enhance their education and help them develop to their full potential.
The Faculty of Land and Food Systems offers unique hands-on learning sites for graduate students, in addition to traditional labs where food science, food processing, and nutrition and health research take place.
UBC Farm is 24-hectare site on UBC Vancouver campus, which is a living laboratory that contains agricultural, forest, and transitional landscape areas for interdisciplinary field research. The Centre for Sustainable Food Systems (CSFS) located at UBC Farm is a unique research centre that aims to understand and fundamentally transform local and global food systems towards a more sustainable, food secure future.
The Dairy Education and Research Centre, located a 2-hour drive from UBC Vancouver campus, is an internationally recognized dairy cattle research centre supporting the development and adaptation of new technologies for the dairy industry in British Columbia and beyond. The Centre has a large research herd that can provide sufficient numbers of experimental animals at a given physiological stage to meet most research requirements. These features support a vibrant critical mass of students, postdoctoral fellows, staff, visiting scientists, and faculty. A 10,800 square-foot student residence building opened in September 2015, which allows students and researchers to live on-site at the Agassiz, B.C. research station, and more closely monitor their research projects in dairy cattle welfare, animal reproduction, and resource recovery.
The Wine Research Centre has sites at both UBC Vancouver and UBC Okanagan campuses, with modern and fully equipped laboratories. Researchers in the Wine Research Centre also have access to the outstanding research facilities in the Michael Smith Laboratories (MSL) which is conveniently located adjacent to the Centre. The MSL has established itself as a force in the global biotechnology research community. Research areas include grapes, vineyards, and soils; wine and fermentation; winery performance and sustainability; and wine territory competitiveness.
In the Faculty of Land and Food Systems, our researchers are focused on finding viable solutions to pressing global crises and are known worldwide for their innovation and leadership in areas such as food science, dairy reproduction and animal welfare, sustainable agriculture, and community health and nutrition.
Our researchers have attracted millions of dollars in research funding from sources including Genome Canada, the Canadian Institutes of Health Research (CIHR), the Michael Smith Scholar, the Canadian Foundation for Innovation (CFI), the Natural Sciences and Engineering Research Council (NSERC), and the Social Sciences and Humanities Research Council of Canada (SSHRC).
Our experts are conducting ground-breaking research in many areas including:
This is an incomplete sample of recent publications in chronological order by UBC faculty members with a primary appointment in the Faculty of Land and Food Systems.
| Year | Citation | Program |
|---|---|---|
| 2015 | Dr. Lacroix examined the anti-diabetes properties of dietary proteins. She showed that dairy proteins are sources of peptides, able to inhibit DPP-IV, an enzyme involved in blood glucose regulation. Findings from her work suggest the potential of food proteins to complement existing treatments with pharmaceutical drugs, for managing type 2 diabetes. | Doctor of Philosophy in Food Science (PhD) |
| 2015 | Dr. Tak studied plant-based insecticides, especially plant essential oils. He found that a synergy between the essential oil components was produced by increased penetration of the compounds through the insect's skin, which is called a cuticle layer. These studies may guide us to develop more efficient botanical insecticides for pest control. | Doctor of Philosophy in Plant Science (PhD) |
| 2015 | Dr. Zobel's work focused on forced cessation of lactation in dairy cows and goats. This routine practice can increase illness and other welfare concerns. She provided the first evidence that stopping milking causes frustration in cows. Her novel goat work identified behavioral indicators that may help farmers identify animals at risk of becoming ill. | Doctor of Philosophy in Applied Animal Biology (PhD) |
| 2014 | Dr. Kovacevic studied Listeria mono-cyto-gen-es, a foodborne bacterium that causes disease in humans. She found some bacteria are more likely to cause disease, and they possess genetic elements that improve their survival in the food chain. This research highlights the need for better control and detection of high-risk Listeria strains. | Doctor of Philosophy in Food Science (PhD) |
| 2014 | Dr. Chapagain compared two food production systems: growing one crop alone versus growing multiple crops together. He demonstrated that together, multiple crops improve land and ecosystem productivity and water use efficiency. These studies will assist farmers in transitioning from chemical intensive production to eco-friendly production systems. | Doctor of Philosophy in Plant Science (PhD) |
| 2014 | Dr. Baker examined how individual animals respond to stressors of conservation management programs. Her research shows that an animal's personality affects its ability to cope with stress and its ultimate survival. Her work can help increase survival and improve the success of endangered species recovery programs. | Doctor of Philosophy in Applied Animal Biology (PhD) |
| 2014 | Dr. Wiseman studied the use of food product claims by consumers and food manufacturers. The results from her study help to explain how a strategic use of product claims on processed food product by food manufacturers cause markets to fail. Her research contributes to our understanding of food claims as a communication and public health tool. | Doctor of Philosophy in Integrated Studies in Land and Food Systems (PhD) |
| 2014 | Dr. Mundel studied two provincial health programs that intersect with BC's food movement. She demonstrated different strengths and limitations in the collaboration between provincial health institutions and grassroots actors in service of this movement's social, health and ecological goals. She also suggested ways to improve such collaboration. | Doctor of Philosophy in Integrated Studies in Land and Food Systems (PhD) |
| 2014 | Dr. Sipos investigated food system study at the intersection of sustainability education and community-based experiential learning. She found community-based experiential learning is effective in large food system courses that integrate diverse knowledge and experiences. This study emphasizes that universities and associated communities need each other. | Doctor of Philosophy in Integrated Studies in Land and Food Systems (PhD) |
| 2013 | Dr. Magzul examined and compared the adaptation to climate change by two Indigenous communities: the Blood Tribe (Blackfoot) in Canada and Patzun (Maya) in Guatemala. This research shows that traditional livelihoods and economic independence lead to stronger social support systems, which in turn lead to greater adaptability and adaptive capacity. | Doctor of Philosophy in Integrated Studies in Land and Food Systems (PhD) |