July 17 – August 17, 2017
The Vancouver Summer Program offered by Faculty of Land and Food Systems was launched in 2011 to provide the opportunity for undergraduate students from international institutions to learn about Food, Nutrition and Health and Agribusiness management issues in Canada.
The Summer Program is an intensive four-week program that gives participants the opportunity to experience Canadian culture and gain an understanding of Food, Nutrition and Health practices in Canada. The program will also include various social activities, field visits and intercultural workshops.
Course credit might be granted by home university
The Faculty of Land and Food Systems will be offering four packages. Each one consists of 39 contact hours of interactive learning per course, are taught by UBC instructors, and evaluated by method of assignments, exams and in-class participation.
The packages offered in 2017 are:
Introduction to Food Science
An introduction to key concepts related to the science of food: the Canadian food system, chemical and physical properties of foods, government regulations, food additives, food preservation techniques, food safety, and trends in foods for nutrition and health. Students will learn to arrive at an informed position about controversial issues relating to the food that they encounter as consumers in the marketplace, and that they hear about in the media.
The Science of Sensory Evaluation
The sensory characteristics of a food are critical in the development of new food products and determine its success in the marketplace. Sensory evaluation is a science measuring human responses to food attributes, such as texture, flavor, smell, and color of a food. There are special challenges in sensory evaluation because people are subject to various environmental and psychological and culture biases, and pose ethical considerations. In this course, you will learn sensory evaluation theory, participate in demonstrations and evaluations as both panelist and sensory analyst, and explore basic techniques used to analyze sensory data.
Food and Agribusiness Enterprise Management
This course is designed to introduce the principles of financial and business management that are most relevant to agri-food and related firms. The content of the course will provide students with the insights and skills necessary to develop, evaluate and implement financial and management strategies. This will be accomplished through the presentation of management fundamentals, financial principles, decision and project planning frameworks, completion of cases and current article reviews, class discussions and final enterprise management presentation. Emphasis will be placed on the unique considerations of management within the agriculture, food and agribusiness sectors.
Food and Agribusiness Marketing Management
This course is designed to introduce the principles of marketing management and assessment that are most relevant to agri-food and related firms. The content of the course will focuses on the macro and micro aspects of marketing management. Specific topics include basic principles and types of marketing such as production, selling and social marketing; marketing frameworks to assess industry and competitive landscape; identification of the ideal customer; market research survey development and assessment, use of excel for market survey and data analysis and secondary research methods and the sources.
Essentials of Nutrition
In this introduction to nutrition, students will learn about nutrients: what they are, why they are important to health, recommended intakes, and common Canadian food sources. Controversial topics in nutrition will be explored. Upon completion of the course, students will be able to sort out fact from fiction by applying their knowledge of nutrition to everyday scenarios and to their personal diets.
Healthy Eating – The Canadian Way
This course will focus on the life applications of nutrition concepts learned from the Essentials of Nutrition, from a Canadian perspective. Students will also learn principles of food preparation based on the physical and chemical properties of food. The objective of this course is to give students practical, hands-on experience with various aspects of food choice, food preparation, and fundamental skills and knowledge in recipe modification and sensory evaluation of food.
Students will expand their knowledge of food and nutrition through exposure to a wide variety of foods from the many cultures making up Canada's cultural mosaic, working in small groups to prepare recipes that illustrate key concepts. Upon completion of the course, students should be able to demonstrate understanding of fundamental knowledge and skills including the practice of kitchen and food safety, practical outcomes of recipe modification and measurement techniques; apply knowledge and principles of food preparation to a wide variety of foods; understand the role and interactions of ingredients in food preparation; be familiar with the wide variety of foods available to consumers, their preparation techniques, and their nutritional attributes.
This package integrates perspectives from two faculties at UBC, Land and Food Systems with English, and allows students to explore and experience food and food's crucial connection to belonging, home and place. Getting closer to these food experiences and generating new experiences with food - or "playing with our food" - enables us to learn and understand places ecologically, politically, socially, and culturally.
"Hot do, no head, no tail. Not real food," Poh-Poh said, rolling up her sleeve to tear the feathers off a freshly killed chicken. She lifted its sagging head. "This real food." - Wayson Choi's All that Matters
Inspired by the "Food Literacy" field trips and workshops, students will read Vancouver-specific food stories on the way to understanding Vancouver as a diverse food-rich place. We will spend time thinking about how food supports and sustains our definitions of home and our familial, cultural, social, environmental, sustainable, and political relationships with place. Students will write about their experiences reading the stories, and inhabiting place through food.
Have you ever baked bread, planted beans, composted, sampled milk and milk alternatives, made tea from foraged plants? While reading Vancouver literature about the relationships between food and place-specific belonging, students will explore food literacy through hands-on experiences of Vancouver's foodscapes. Students will develop food literacy skills through field trips - to UBC farms, to Granville Island, to China Town, to Gordon Neighbourhood house, to a fast food restaurant, to forage at the beach and in the forest - and workshops, growing, preparing, and sharing through Vancouver's food assets. Students will write about their very local experiences exploring the food cycle.
For more information please visit: Vancouver Summer Program