Food Science (M.Sc., Ph.D.)
The Food Science Program offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in the areas of Food Chemistry and Biochemistry, Food Process Science, Food Microbiology, Food Safety and Toxicology, Food Biotechnology, Food Quality Evaluation and Wine Biotechnology.
Graduate training in Food Science normally involves a combination of courses in both basic and applied sciences, with research leading to a thesis. Students are encouraged to publish their research results in refereed journals.
Coursework is selected in consultation with the student's supervisory committee and includes graduate courses in food science and from other disciplines relevant to each student's research area.
Allen, Kevin: Molecular Food Microbiology; Stress response/physiology and adaptive processes; Biofilm physiology and dynamics; Bacterial survival; Antimicrobial resistance and transmission mechanisms; Sanitation microbiology; E. coli O157:H7/STEC vaccines; Food safety
Kitts, David: Food chemistry, toxicology, functional foods
Li-Chan, Eunice: Graduate Advisor - Food proteins & peptides, structure-function relationships, vibrational spectroscopy, food analysis
LU, Xiaonan: Food safety engineering - analytical chemistry, molecular and food microbiology, biophysics and advanced chemometrics
Measday, Vivien: Yeast fitness during fermentation, chromosome segregation, functional genomics
Scaman, Christine: Carbohydrate chemistry, enzymology, N-linked glycosylation, food analysis
Skura, Brent: (not accepting students) Food Microbiology, immunoglobulins, lactofericin, ozone, salmon quality, food spoilage, food safety
van Vuuren, Hennie: Adaptation of wine yeasts to fermentation stress; functional genomics, proteomics, metabolic engineering.
Wang, Siyun: Food Microbiology, Food Safety Engineering
For additional details review the Faculty research facilities.
Students may also be involved in research projects in collaboration with adjunct faculty and researchers from other university departments, Agriculture and Agri-Food Canada, Fisheries and Oceans Canada, or other research centres.
Agriculture and Agri-Food Canada, Summerland, B.C.
British Columbia Institute of Technology, food processing
Fisheries & Oceans Canada
Forbes Medi-Tech Functional foods
Other food science facilities are accessed through the Wine Research Centre, Biotechnology Laboratory, the Networks of Centres of Excellence, the Laboratory of Molecular Biophysics, and the Michael Smith Laboratories, and through collaborations with Agriculture and Agri-Food Canada, and the Department of Fisheries and Oceans.
Graduates of our program have gone on to pursue successful careers in academia and research at universities, colleges and government research centres, or as quality assurance and research & development scientists or managers in the food industry, analytical testing laboratories and consulting companies.