For information on the Food Science academic programs, visit Food Science Major (Undergraduate), Food Science (MFS) or Food Science (MSc)

The Food Science program focuses on the biochemistry, microbiology, safety, processing, engineering, and biotechnology of novel and traditional food systems. Foods Science research activities focus on ensuring food security at the local, national, and international level through improving availability, wholesomeness, safety, and nutritional quality of food.  Our graduates from the undergraduate and graduate programs fill the demand for food scientists in the food industry, government, and academic institutions.

Food Science Facilities

Food Science has research laboratories with a wide complement of analytical instrumentation, including: electrophoretic analysis and imaging instrumentation, chromatography systems including FPLC, HPLC, GC, GC-MS, spectrometers including UV-visible, fluorescence, FTIR, and circular dichroism, microtitre plate readers, porosity meter, ultra-centrifuge, PCR equipment, Gene Chip Fluidic station and hybridization oven, texture analyzer, and Hunterlab colorimeter. Specialized facilities available include those for tissue culture, biosafety level 2, sensory evaluation, and pilot plant equipment for food preparation and processing.  Labs are centrally located on campus at 2205 East Mall.

Other research facilities are accessed through the Wine Research Centre, the Networks of Centres of Excellence, the Laboratory of Molecular Biophysics, the bioimaging facility, the Centre for Blood Research, the Michael Smith Laboratories, and through collaborations with Agriculture and Agri-Food Canada, and the Department of Fisheries and Oceans..

Faculty Members:

• Kevin Allen, Assistant Professor
• Tim Durance, Professor Emeritus
• David Kitts, Professor
• Eunice Li-Chan, Professor
• Christine Scaman, Associate Professor 
• Brent Skura, Associate Professor, Associate Dean Academic
• Two new assistant professor positions in the area of food processing and engineering will be filled July 2012.

Adjunct Professors:

• Margaret Cliff, Agriculture and Agri-Food Canada
• Pascal Delaquis, Agriculture and Agri-Food Canada
• Moussa Diarra, Agriculture and Agri-Food Canada
• Michael Lyon
• Gary Sandberg, British Columbia Institute of Technology
• Ronald Wasik, RJW Consulting Canada Ltd.
• Jerzy Zawistowski, Master of Food Science program