Food Science Group

FOOD SCIENCE GROUP

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.

Research

Faculty Members In The Food Science Group

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

Facilities

The Food Science Undergraduate program utilizes a number of campus facilities for teaching purposes. 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.

FNH Pilot Plant

The pilot plant facility at the Food, Nutrition, and Health (FNH) Building includes equipment specifically for the Food Engineering/Processing experiments and is food-grade. This facility is used for teaching in FNH325/326 and for student projects in FNH425, FNH497, and FNH499.

FNH Research Labs

The research labs on the second and third floor at the Food, Nutrition, and Health (FNH) Building are used year-round for Graduate research, and on a by permission basis for undergraduate students in FNH425, FNH497, and FNH499. These labs have a wide assortment of analytical equipment and reagents.

FNH 325/326, 425 Laboratories

Undergraduate teaching laboratories for FNH325/326 and FNH 425 are located at the McMillan Building (2357 Main Mall, UBC Point Grey Campus). These adjacent laboratory rooms are equipped specifically for Food Chemistry/Analysis and Food Microbiology experiments.

Sensory Facility

The sensory laboratory at the Food, Nutrition, and Health (FNH) Building includes 14 individual booths with variable light capabilities and a large conference table used for sensory training. This room is adjacent to a separate kitchen for preparing food samples. The sensory laboratory is used for teaching in FNH325/326 and FNH302 and for product testing in FNH425, FNH497, and FNH499.

MICB 353 Laboratory

This recently renovated laboratory is a fully equipped microbiology laboratory used for teaching and analysis in MICB353.

Vij’s Kitchen

The renovated culinary lab, called Vij’s Kitchen, is comprised of six kitchen stations, a demonstration kitchen, and new audiovisual equipment. Facilities are used by the Food Science program for FNH 325, FNH 425, FNH 497 and FNH 499.

Other Facilities

Students may also perform work for their FNH425, FNH497, or FNH499 projects at the laboratories of private company sponsors, the Wine Research Centre (FNH Building, UBC Point Grey Campus), Department of Fisheries and Oceans (West Vancouver Laboratory), Agriculture and Agri-Food Canada research stations (Summerland, BC and Agassiz, BC). Work at these facilities is supervised and times are arranged on a student project basis.

FNH Study Areas

These study areas are located at the Food, Nutrition, and Health (FNH) Building and are suitable for personal or group studying.

Western Nutrition Research Centre

The Western Nutrition Research Centre (WNRC) is affiliated with the department of Food, Nutrition and Health and caters to the natural health product and functional food industries.

Teaching Facilities

Teaching is done in classrooms of varying sizes in the Food, Nutrition, and Health Building and in the MacMillan Building. All classrooms are equipped with computerized audio/visual equipment.

LFS Learning Centre

The Land and Food Systems Learning Centre provides Information and Communication Technology within the Faculty. In addition to providing computers, network, lab, AV and web support, The Learning Centre supplies resources and infrastructure to provide the best in teaching and learning tools available.

Other research facilities are accessed through the Wine Research Centre, the Networks of Centres of Excellence, the ‘Western Nutrition Research Centre, 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.

Equipment

The Food Science Undergraduate program 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. The Food, Nutrition and Health pilot plant and facility in the Wesbrook Building (6174 University Boulevard) are equipped for food preparation and processing.

Autoclave, Barnstead

Autoclave, Barnstead

Kjeldahl Analysis Distillation Unit, Büchi K-350

Kjeldahl Analysis Distillation Unit, Büchi K-350

Biosafety Cabinet, NuAire

Biosafety Cabinet, NuAire

Benchtop Spectrophotometer, Hunterlab LabScan XE

Benchtop Spectrophotometer, Hunterlab LabScan XE

Muffle Furnace, Thermolyne F62700

Muffle Furnace, Thermolyne F62700

Superspeed Centrifuge, Sorvall RC 5B Plus

Superspeed Centrifuge, Sorvall RC 5B Plus

Multimode Multiplate Reader, Tecan Spark 10M

Multimode Multiplate Reader, Tecan Spark 10M

UV-Vis Spectrophotometer, Shimadzu UV-160

UV-Vis Spectrophotometer, Shimadzu UV-160

ulk Tray Vacuum Freeze Drier, Labconco

Bulk Tray Vacuum Freeze Drier, Labconco

GC-MS, Perkin Elmer

GC-MS, Perkin Elmer

HS-GC-FID, Perkin Elmer

HS-GC-FID, Perkin Elmer

Incubator Shaker, New Brunswick Scientific C25KC

Incubator Shaker, New Brunswick Scientific C25KC

HPLC, Agilent 1260

HPLC, Agilent 1260

Microwave Moisture Analyzer, Sartorius-Omnimark

Microwave Moisture Analyzer, Sartorius-Omnimark

Spray Drier, LabPlant SD-04

Spray Drier, LabPlant SD-04

Vacuum Microwave Drying Oven

Vacuum Microwave Drying Oven

Open Top Kettle

Open Top Kettle

Retort (Laboratory Food Sterilizer)

Retort (Laboratory Food Sterilizer)

Industrial Can Sealer

Industrial Can Sealer

Texture Analyzer, TA XT Plus

Texture Analyzer, TA XT Plus

Industry Advisory Board

  • Margaret Daskis, President, Fresh Ideas and Solutions

  • David Eto, CEO and Executive Director at BC Dairy Association

  • Karl Li, Quality Assurance and Research and Development Manager,Pace Processing

  • Thu Pham, Director of Research and Development/Quality Control, Olympic Dairy

  • Musleh Uddin, Director Corporate Quality Assurance, Albion Fisheries

  • Nilmini Wijewickreme, Director, Agriculture Laboratories, SGS Canada Inc.

  • Wendy Willis, World Class Supply Chain Manager, Molson Coors Canada