Master of Food Science The University of British Columbia (UBC)

Program Overview

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.

After completing two semesters of course work, the program culminates with a 15?week summer practicum in which the students get hands-on experience, working on a project in an industry or government setting. Throughout the years students have helped local, national and international food sectors to solve problems and provide advances in food safety, risk assessment, product development, sensory analysis and process validation studies.

Many of our alumni have commented that the combination of courses and practicum in this program has helped them to develop skills required for the current job market. In consultation with students, alumni and industry, the program continues to evolve, incorporating current topics relevant to the food sector.

What sets the UBC program apart?

MFS program is the only program in Canada to offer a one-year, non-thesis Master of Food Science degree. The program is unique in combining graduate level courses with a high quality practicum experience.

Every year a number of practicum sites either hire or extend their student

Entry requirements for this course

Contact The University of British Columbia (UBC) to find course entry requirements.

View foundation and pathway programmes to help you meet academic and language entry requirements.