Food sciences (including food engineering)

This class comprises research and experimental development in food sciences (including food engineering).
Parent Category
Sub-Categories
Food chemistry (including fermentation)
Food microbiology
Food safety
Food and beverage processing (including packaging, additives, transportation and preservation)
Nutraceuticals, functional foods and bioactive
Food rheology, food texture and sensory evaluation
Food colloids, gels, foam and emulsions
Food engineering
Food sciences, n.e.c.
 
 
 

Graduate Degree Programs in Food sciences (including food engineering)

Doctor of Philosophy in Food Science (PhD)

Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale. Since its inception in...

Doctor of Philosophy in Integrated Studies in Land and Food Systems (PhD)

The doctoral (PhD) program in Integrated Studies in Land and Food Systems creates opportunities for students to develop and strengthen research capabilities and advanced knowledge. Students must plan and complete a doctoral thesis resulting in an original scholarly contribution to knowledge in...

Master of Food Science (MFS)

The Master of Food Science (MFS) program was launched in 2007 with a focus to prepare students for professional work in the food industry or government. Since its inception, the MFS program has trained up to 30 graduate students per year. In the one-year program, you’ll gain a solid theoretical...

Master of Land and Water Systems (MLWS)

Land and water are essential resources required to sustain human needs, including food security, maintenance of environmental goods and services, and all forms of useable energy. Managing land and water as an integrated system provides a framework to aid society to achieve the goals of an improved...

Master of Science in Food Science (MSc)

Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale. Since its inception in...

Master of Science in Integrated Studies in Land and Food Systems (MSc)

The MSc program in Integrated Studies in Land and Food Systems provides opportunities for students to broaden their knowledge base and gain research experiences.  ILSFS students work on diverse and often interdisciplinary research topics that address priority food systems questions and challenges...
 

UBC Researchers conducting research in Food sciences (including food engineering)

D

Dee, Derek

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Enzymes (including kinetics and mechanisms, and biocatalyst); Proteomics; Nanofabrication, growth and self-assembly; Food chemistry (including fermentation); Protein Folding; protein stability; protein aggregation; protein engineering; funtional amyloid; bacterial amyloid; protein nanofibrils; food proteins; legume proteins; aspartic proteases; psychrophilic enzymes; precision fermentation; Biophysics; food chemistry; alternative food proteins; optical tweezers; single molecule force spectroscopy; cryoEM

F

Frostad, John

Department of Chemical & Biological Engineering, Faculty of Applied Science

Faculty (G+PS eligible/member)

Chemical engineering; Food sciences (including food engineering); Emulsions; Physics of Soft Matter; Agricultural Sprays; Food Physics; Interfacial Rheology; Novel Instrumentation; Foams; Fluid mechanics

K

Kontogiorgos, Vasileios

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Food colloids, gels, foam and emulsions; Food chemistry (including fermentation); Food rheology, food texture and sensory evaluation; Nutraceuticals, functional foods and bioactive; food chemistry; Physical chemistry of foods; Food colloids; Food emulsions; Food polysaccharides; food proteins

P

Pratap-Singh, Anubhav

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Environment and natural resources economics; Food sciences (including food engineering); Natural resource management; Agri-food Transformation Products; cold plasma; food engineering; food processing; Functional Foods; heat transfer; high pressure; mass transfer; novel non-thermal processing; Nutriceuticals and Functional Foods; pasteurization; pulsed light; sterilization

W

Wang Kazun, Siyun

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Food sciences (including food engineering); Agri-food Transformation Products; Microbiology; Bioactive Molecules; Food microbiology; Food safety

Y

Yang, Tianxi

Food, Nutrition & Health, Faculty of Land and Food Systems

Faculty (G+PS eligible/member)

Food sciences (including food engineering); Analytical chemistry; Nano-technology; Chemical engineering; Develop novel Point-of-Care tools for food safety monitoring; Design smart nanomaterials for sustainable farming and precision agriculture; Create sustainable and multifunctional packaging materials to improve food safety and quality
 
 

Program Specializations in Food sciences (including food engineering)

Food Science
 

Academic Units in Food sciences (including food engineering)

Faculty of Land and Food Systems
 
 
French Name
Sciences de l'alimentation (y compris le génie de l'alimentation)
French Description
Cette classe comprend la recherche et le développement expérimental en sciences de l'alimentation (y compris le génie de l'alimentation).
 
 

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