Engaging the community through food systems initiatives
Katherine Aske, Practicum Lead at UBC Farm
April 22, 2025 – Two projects co-led by LFS received 2024-25 Community-University Engagement Support (CUES) funding. They are among 30 newly funded CUES projects that support faculty, staff and students in their community-engaged scholarship.
Katherine Aske, Practicum Lead at UBC Farm, is partnering with Little Mountain Neighbourhood House Society (LMNHS) on a project titled Growing Food and Community Together: A UBC Farm and Little Mountain Neighbourhood House Partnership. Their project focuses on enhancing collaboration between LMNH and UBC Farm to support impactful student learning opportunities through engagement in local food security initiatives focused on decolonization.
The project involves a series of activities designed to foster student skill development by way of reciprocal exchanges between LMNHS and UBC Farm partners, collaboration with sniw̓ Indigenous consultants and the Musqueam Nation, guidance from Master Gardeners, and engagement with community partners. Planned activities include redesigning the Learning Garden at Riley Park to work alongside community members to return culturally and ecologically important plant species and engaging with the land in ways that reflect Indigenous land practices.
Dr. Eduardo Jovel, Director of the Centre for Indigenous Land-Based Education, Research, and Wellness at xwci̓cə̓səm
Dr. Eduardo Jovel, Director of the Centre for Indigenous Land-Based Education, Research, and Wellness at xwci̓cə̓səm, will continue to partner with Musqueam Indian Band. Their project is called Spindling Food Sovereignty, Land-based Wellness, and Land Stewardship at Musqueam and xwc̓icə̓səm. This partnership seeks to enhance access to health and affordable food for people facing food insecurity through various initiatives.
To achieve their goal, they plan to deliver health and wellness workshops that provide opportunities to learn about traditional medicines, food preparation, and nutritional literacy. They will also offer medicine walking, medicine-making workshops and tours to introduce community members to healthy land-based activities and build skills in land stewardship.
Both projects received $25,000 in CUES funding, which, unlike traditional funding, is paid directly to community partners, ensuring that historically, persistently, and systemically marginalized communities can access the resources they need to collaborate meaningfully with UBC.
UBC researchers are using genomics to isolate new yeasts that impart a flavour profile specific to B.C. soils.
For hundreds of years, humans have used a certain species of yeast to brew beer and ferment wine. Saccharomycescerevisiae (S. cerevisiae) is a powerhouse microorganism that is widely used for its reliability to convert the sugars in grapes into alcohol and create a consistent finished product.
However, some winemakers let the environment shape the flavour of their wines, using wild yeast to influence their fermentations. In the Okanagan Valley, Dr. Vivien Measday and her students have used whole genome sequencing to identify a new clade or family of wine yeast in BC vineyards and wineries.
“Yeast has been domesticated just like farm animals have,” Measday says. “These Pacific West Coast Wine yeasts are completely new! We are the first group to find wild S. cerevisiae strains in wine in Canada that are so different from European commercial strains.”
“Yeast is heavily involved in the flavour and aroma compounds of wine. A different genetic makeup could mean a novel flavour profile,” current PhD student Jay Martiniuk adds. “A profile that may be unique to B.C. growing regions.”
From her undergraduate in biochemistry to a PhD focused on S. cerevisiae as a model organism, Measday has spent over 30 years studying yeast. Now as an associate professor at the UBC Wine Research Centre, she is deeply interested in yeast diversity for applications in the wine industry.
Martiniuk brings industry experience to his research. After years of working in wineries, he entered UBC’s food science program to investigate the scientific why’s and how’s of winemaking. During his Master of Science program in Food Science, Martiniuk carried out the first wine grape yeast isolation research project in Measday’s lab. They have worked closely in wine sciences ever since.
The Process: From Field to Lab
The Measday lab tests samples from each step: from grapes sampled in the vineyard, to the initial crush of the grapes, then from early-, middle-, and late-stage fermentation. Researchers in the lab isolate dozens of yeast species and strains in each fermentation, noting which ones are able to outcompete and survive to the end product.
To get a full picture of the S. cerevisiae strains from each vineyard, Martiniuk developed a protocol that captures a DNA fingerprint of each yeast strain. He focuses on specific regions of the genome to categorize strains of similar makeup and differentiate strains that have been used commercially versus those that are unique.
“So much of this work is collaborating with wineries, who are looking to define their terroir,” Martiniuk says, referring to the environmental factors that affect a crop of wine grapes. “These wild yeasts may have a more unique winemaking traits, which could lead to a more interesting aroma and flavour profile in wines.”
Measday and Martiniuk have collected isolates of several thousand yeasts, and Measday’s lab has identified over 200 S. cerevisiae strains in the Okanagan Valley. After isolating and prioritizing the strains, the lab sends particularly novel strains to another centre for whole genome sequencing.
“They report back every single facet of the DNA sequence,” Measday says. “This detailed view can tell us how the yeast may perform in fermentation and what traits may allow it to survive in the environment.” Measday’s other students, PhD candidates Alex Marr and Jackson Moore, analyzed the whole genome sequencing data to identify this new family of Pacific West Coast Wine yeast.
The lab now has a collection of yeasts from the region. If they find a specific genetic makeup that delivers a preferred flavour profile, they can grow and potentially commercialize that strain.
Measday and Martiniuk have studied twelve vineyard sites and several different wineries in the Okanagan Valley. Their lab is now shifting towards Vancouver Island’s quickly growing wine industry.
“It’s geographically quite isolated from the rest of the province,” Martiniuk says. “We’re hoping that isolation has produced strains that are quite genetically different from the Valley.”
Although they have just started the DNA fingerprinting process on Vancouver Island, the lab has already seen a difference in yeast species. While the Okanagan Valley vineyards surveyed in their research were mostly populated by S. cerevisiae, Vancouver Island may also have other species such as Saccharomyces paradoxus and Saccharomyces uvarum. Martiniuk notes that S. uvarum behaves differently in fermentation, preferring colder temperatures as low as 12ºC compared to S. cerevisiae’s 25-30ºC range.
New Yeasts in B.C. Winemaking
Winemakers in B.C. have been excited to know what lives in their fields and tanks.
“It’s important to know what you want and don’t want in your tanks,” Measday says, explaining spontaneous fermentation, which uses wild yeasts. “The native microorganisms could overpower the wine or impart undesirable flavours altogether.”
One winery in the Okanagan, Okanagan Crush Pad, in collaboration with graduated MSc student Elia Castellanos, has already tested pilot-scale production with a couple of new Pacific West Coast Wine strains. Measday and Martiniuk hope that their research can add predictability and reliability to B.C.’s endemic yeasts.
Selected Papers:
Marr RA^, Moore J^, Formby S, Martiniuk JT, Hamilton J, Ralli S, Konwar K et al. Whole genome sequencing of Canadian Saccharomyces cerevisiae wine strains reveals four subpopulations with similarity to North American oak, sake, and commercial strains. G3: Genomes, Genes, Genetics, Volume 13, Issue 8, August 2023, jkad130
Cheng E^, Martiniuk JT^, Hamilton J, McCarthy GC, Castellarin SD, Measday V. 2020. Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region. Frontiers in. Genetics. Aug 31; 11:908.
Martiniuk JT, Pacheco B, Russell G, Tong S, Backstrom I, Measday V. 2016. Impact of commercial strain use on Saccharomyces cerevisiae population structure and dynamics in Pinot Noir vineyards and spontaneous fermentations at a Canadian winery. PLOS ONE 11(8): e0160259.
Kyrene Tey is an undergraduate student in the Food, Nutrition and Health program at UBC. Her passion for food started with watching cooking videos online and was further shaped by her mom’s consistent encouragement of healthy eating at home. These early influences sparked her curiosity about the role of nutrition in everyday life and motivated her to study it more deeply in the Faculty of Land and Food Systems (LFS).
Kyrene shares that “learning about nutrition helps us make informed choices that support both individual health and community well-being.” She encourages students to stay open to new interests and pathways, as they often lead to unexpected and rewarding opportunities.
What are three adjectives that describe you?
Fun, spontaneous, open-minded
Why did you choose to transfer to LFS?
While I was exploring options for universities in North America to pursue my studies in food and nutrition, I came across the Faculty of Land and Food Systems at UBC. As I did my further research on this Faculty, I discovered that this program at UBC has a huge focus on integrating learning on sustainability, health and the science behind what we eat as a whole to make positive impacts through improving our current food systems, which is something that continues to interest me up until today.
What is the greatest advantage of studying in a smaller Faculty at UBC?
You’ll get to know a lot of your peers and staff, and you will also have the chance to build closer connections with professors here in LFS! These relationships/connections can give you valuable insights into different career paths or specific fields of study. They can also create a strong support network throughout your university life! It just feels great to know that you are not alone when it comes to navigating exams, assignments, and everything in between.
How did you first become interested in Nutritional Sciences?
I’ve always been passionate about food, and watching those cooking videos on YouTube has definitely spiked my interest in learning how nutrition comes into play in the food we eat in our daily life. On top of that, my mom has always encouraged healthy eating habits in our family, which definitely influenced my passion for learning more about food and nutrition. That’s what led me to pursue a deeper, more scientific understanding of it here at UBC.
What has been your favourite course and why?
I have quite a few favourite courses and it’s really hard to pick just one! I think for now it would be FNH 342 Critical Perspectives on Consumer Food Practices! I enjoyed learning about the different perspectives affecting individual food choices, which includes perceptions on healthy eating, family structure, gender identity and more! This course has shown me that many factors shape one’s perception of healthy eating, and also that healthy eating can’t really be defined by just using one definition. It’s an interesting course that is less heavy on the nutritional composition of food but rather focuses on perspectives of food choices in life.
What strategies would you recommend for adapting to the new university setting?
For me, it was definitely stepping out of my comfort zone to volunteer at events. I made most of my current LFS friends through volunteering, as an LFS Orientation Leader, with the LFS ACE Team, and through LFS|US. It was such a great way to put myself out there and start building my own community. The first step is always the hardest, but it really does get easier the more you do it! Also, don’t be afraid to reach out for support because you are never alone on this journey, and there are so many resources at UBC to help you make the most of your university experience.
How has your experience in LFS shaped your vision for your future?
My experience in LFS has really helped me build the confidence to trust in myself, both in my future career and personal life. I came to UBC as a relatively quiet and shy person, but over time, I’ve grown into someone who feels more confident speaking in public and stepping into leadership roles. My journey here hasn’t always been smooth, but every challenge or setback became an opportunity for growth. Each ‘hiccup’ taught me that I’m capable of overcoming obstacles (and I did!). That’s what makes me feel excited and positive about what’s ahead in life for me!
Marina von Keyserlingk wins national graduate mentorship award
Dr. Marina (Nina) von Keyserlingk
April 9, 2025 – Dr. Marina (Nina) von Keyserlingk, a professor in the Animal Welfare Program, has been awarded the 2024 Dr. Suning Wang Award for Outstanding Graduate Mentorship by the Canadian Association for Graduate Studies (CAGS). She is the first UBC Professor to receive this award.
A globally recognized leader in animal welfare science, Dr. von Keyserlingk has made significant contributions through her extensive research, publishing over 350 peer-reviewed articles with strong student collaboration. Among her many accolades, Dr. von Keyserlingk has earned all three Killam Prizes for research, teaching, and mentorship, highlighting her profound impact on both her field and the academic development of her students.
Dr. von Keyserlingk is celebrated for her holistic, individualized approach to mentorship, fostering a supportive environment that encourages students’ personal and professional growth. She emphasizes early identification of student needs, collaborative learning, and the cultivation of leadership skills, while also assisting students in securing research funding and publishing their work. Her efforts to build a strong, inclusive community within her lab extend beyond graduation, as she continues to support former students in advancing their careers across academia, government, industry, and non-profit sectors. Her mentorship philosophy has created a lasting legacy, empowering a global network of scholars dedicated to improving animal welfare.
“My goal when mentoring graduate students is to inspire a passion for research and a dedication to rigorous, honest and creative scientific work. I strive to create a community of people that are proud of their growth while working in my lab, feel supported and develop the skills they need to embark on their next adventure.”
Marina von Keyserlingk awarded honorary doctorate from Ghent University
Left to right: Dr. Christel Moons, Faculty of Veterinary Medicine at Ghent University, Frédéric L. Agneessens, Canadian Embassy, Dr. von Keyserlingk herself, and Dr. Frank Tuyttens, Faculty of Veterinary Medicine at Ghent University
April 9, 2025 – Dr. Marina (Nina) von Keyserlingk, a professor in the Animal Welfare Program, was awarded an honorary doctorate from Ghent University in recognition of her outstanding contributions to animal welfare.
Dr. von Keyserlingk has devoted her academic career to advancing animal welfare through an interdisciplinary approach that focuses on identifying measures and methods to improve the lives of the animals we keep. She is also among the first in her field to combine experimental and qualitative research methods. Her work has resulted in groundbreaking studies that have significantly improved the care of farm animals worldwide.
With over 350 peer-reviewed publications, she stands as one of the most influential scientists in animal and veterinary sciences. While much of her research focuses on dairy farming systems, she has also contributed to improving the welfare of other livestock, laboratory animals, and companion animals.
In addition to her research achievements, Dr. von Keyserlingk is a globally recognized leader and a valued mentor. Her commitment to supporting her students has helped many of them build successful careers in academic, government, and other sectors. She continues to inspire future generations through her leadership, passion, and dedication to the field of animal welfare.
I am indebted to my colleagues and our hard working graduate students who have devoted their time and passion to the research focusing on improving the lives of animals under our care. It is indeed a team effort!
Clayton offers valuable advice to high school students considering Faculty of Land and Food Systems (LFS) and to those currently in the program. He reflects on his career journey, from starting at BC Ministry of Agriculture to eventually running his own company, sharing the insights he has learned along the way.
In addition, Clayton explored what’s challenging about his current role as a consultant in his own company and how he manages those challenges.
What advice would you give to a high school student considering your program in LFS?
Keep your options open. The flexibility in LFS programs allows you the opportunity to take courses from various disciplines. Take as many as you can and diversify your experience, this offers a glimpse into how other faculties function, and also other fields of study.
What was your first job after graduation and what other jobs did you have before your current position?
I started a business while attending UBC, which is where I focused my efforts once I had completed my degree. I then got a position with the BC Ministry of Agriculture where I spent the next 11 years in a variety of positions, and spent 9 years as the province’s poultry industry specialist, before working for a couple years at Agriculture and Agri-Food Canada. I left in 2023 to revive my company as a consultant, which has since taken off.
What do you like about your current job and what do you find challenging?
My job is different every single day, and that is probably the part I enjoy most. The challenge is that I am often faced with emotionally charged individuals and scenarios working in and around the human-animal-environmental interface. Balancing priorities for collective benefit can be tough and requires a lot of thought, creativity, and sometimes persuasion.
Now that you have completed your undergrad and, in your career, what advice would you give to your past self or a current LFS student?
Keep an open mind, and give yourself the space, and the grace, to go explore your interests. Learn everything you can about your passions, try to share your excitement with others, and you will be rewarded for it. Try to work hard, stay humble, and give your best at everything you do. No matter how much we know, we can always learn more!
Are there any resources you would recommend for students who are looking to enter your industry and/or profession?
Become a student member of the organizations you are interested in joining. The BC Institute of Agrologists is where I started and it has been very valuable throughout my career. Seek out mentors in the fields you are interested. Sometimes having lunch and asking someone for an informational interview can help to forge relationships that will last a lifetime.
Find out more about our undergraduate programs in our Future Students page.
Postdoctoral Fellow in Environmental Microbiology and Genomics
Posted on March 27, 2025
The Food Nutrition and Health Program at the University of British Columbia in Vancouver, Canada, invites applications for a Postdoctoral Fellow (PDF) to join the Wine Research Centre in collaboration with Renaissance Bioscience Corp. (https://www.renaissancebioscience.com/), under the supervision of Dr. Vivien Measday (https://measday-lab.landfood.ubc.ca/). The Faculty of Land and Food Systems is located in beautiful city of Vancouver, BC Canada. The successful candidate will join a dynamic team of researchers with access to state-of-the-art facilities, and opportunities to collaborate with leading experts in academia and industry. This will be a two-year position, with an expected start date of September 1, 2025.
Overview
The PDF will make a vital contribution to the funded project entitled: “From Ecosystems to Industry: Integrating Genomic, Metabolomic, and Phenomics Tools to Capture the Genetic Diversity and Commercial Potential of Wild Yeast”. This project focuses on harnessing wild yeast diversity to establish genotype to phenotype links for a range of phenotypic traits with commercial applications. The candidate will conduct cutting-edge research in environmental microbiology and genomics while interacting closely with both academic and industry partners to help translate discoveries into innovative commercial products.
Specific activities include:
Harnessing and characterizing natural yeast diversity through advanced genomic, metabolomic, and phenotypic analyses.
Designing and implementing high-throughput phenotypic and enzymatic screening assays for various activities of interest utilizing lab automation technologies.
Analyzing large-scale datasets generated from high-throughput phenotypic experiments to identify yeast strains with commercially desirable traits.
Developing bioinformatic and machine learning pipelines to identify key genetic signatures associated with commercial metabolic activities.
Collaborating closely with academic and industrial partners to align research objectives with commercial goals.
Preparing research reports, manuscripts, and presentations for academic and industry stakeholders.
Qualifications and Experience
PhD in microbiology, biochemistry, genetics, molecular biology, cell biology, or a related life science field.
Comprehensive technical expertise in microbiology, microbial ecology, and molecular biology, including sterile techniques, yeast cell culturing, DNA extractions, and PCR.
Proven experience in designing and executing biochemical assays for phenotypic and enzymatic screening. Familiarity working with lab automation equipment, such as liquid handling and colony picking robotics is highly desirable.
Proficiency in analyzing large-scale datasets from high-throughput experiments.
Strong scientific creativity, problem-solving skills, and the ability to think independently.
Exemplary teamwork, collaboration, and communication (verbal and written English) skills
Proficiency in programming (e.g., R) and bioinformatics analysis for genomic datasets.
Familiarity with omics approaches, including genomic, transcriptomic, and metabolomic analyses.
Experience with developing and applying machine learning algorithms to analyze biological data.
The expected pay range for this position is $65,000-70,000 per year plus benefits. Salary is competitive and commensurate with education and experience.
Application Process
Interested applicants should submit a one-page statement of interest letter, a curriculum vitae (CV) including a list of publications, and contact details for 3 references by April 30, 2025 to https://ubc.wd10.myworkdayjobs.com/.
Equity and diversity are essential to academic excellence. An open and diverse community fosters the inclusion of voices that have been underrepresented or discouraged. We encourage applications from members of groups that have been marginalized on any grounds enumerated under the B.C. Human Rights Code, including sex, sexual orientation, gender identity or expression, racialization, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person. All qualified candidates are encouraged to apply; however, Canadians and permanent residents will be given priority.
Cameron Donnelly with a medal from Kaitlyn Lawes, a Canadian Olympic medalist and speaker at AWC
March 27, 2025 – Earlier this month, the Faculty sponsored Cameron Donnelly, an Applied Biology student, to attend the Advancing Women in Agriculture Conference (AWC). The conference offers researchers, entrepreneurs, and farmers the opportunity to network and learn more about the agriculture and food industries. After a weekend full of networking and workshops, Cameron shared her key takeaways from the trip.
What was the highlight of your AWC experience?
The highlight of my AWC experience was probably getting to meet other students and hearing what they are interested in. There was a great mix of undergraduate and graduate students in animal, plant, and food sciences, in addition to those in agribusiness and farm management. People were so nice and welcoming, and I hope I can go back to AWC sometime in the future!
Did anything from the trip surprise you?
I knew that agriculture was a big deal in the Prairies, but I didn’t realize how much larger scale it is compared to agriculture in British Columbia. It was interesting to learn about the differences in farming practices and crop types between each system. I was also surprised by how many business and financing groups were present at the conference. Having been to only academic research conferences, I didn’t realize what a large role entrepreneurship and business play in the agriculture industry. I liked getting a new perspective on the sector.
Networking is a major part of the conference. Did you connect with any interesting people?
This event was full of networking! I met so many interesting students and professional attendees over just a few days. I really enjoyed talking with some food science graduate students at the University of Alberta who are researching different types of fermentations for dairy alternatives and sourdough bread. I don’t know that much about the topic, and it was super cool to hear their perspectives on plant-based diets and food production. During the banquet, I also spoke with a woman involved with Industry Affairs & Sustainability at a large Crop Science company. She was so engaged and passionate about her work and shared many helpful tips for attending these types of conferences. Everyone I met was happy to talk with me and share their experiences or advice for students like me.
How did your studies apply to some of the workshops you attended?
Although a lot of the workshops were more focused on personal and professional growth, there were definitely connections with what I have studied. For example, I attended a workshop called Canada Reconciliation Through Collaborative Pathways Forward, presented by Kallie Wood, the President and CEO of the National Circle for Indigenous Agriculture and Food. Kallie discussed some of the challenges and solutions in advancing Indigenous agriculture in Canada and focused on shared histories, relationship building, reconciliation, and collaboration opportunities. I have discussed many of these topics in APBI 422: Indigenous Food Systems in Canada, taught by Dr. Tabitha Robin. Additionally, the session by Agriculture in the Classroom Canada covered topics of food literacy and sustainability education that I had learned about in LFS 250. It spoke of diverse agricultural careers and sustainability initiatives that can help bridge gaps in education and career awareness.
What’s next for you? Career, studies, anything!
I will be graduating in May and continuing to work in the Sustainable Agricultural Landscapes Lab as a research technician! I am planning to go to grad school after a couple of years of working and will likely focus on soil science or agroecology.
We asked Melissa Baker-Wilson, Bachelor of Science (Dietetics) what her favourite flavour was. Find out more from our UBC Dietetics Education Coordinator.
Melissa Baker, Bachelor of Science (Dietetics), 2013
What is your favourite flavour and why?
I love the flavour (and smell) of fresh baked bread! I grew up watching (and eventually helping) my grandmother make fresh bread and buns all the time. No matter how many times I tried, I could never make bread like my grandma. There was something so special about showing up at her house as a kid and smelling her bread when I first walked into the house. Now, I remember her fondly every time I smell fresh bread.
How long have you worked in LFS and what is your role?
I joined the dietetics team in January 2024 in the role of dietetics educator. I am an instructor for our students practice education courses and lead placement planning for the program, as well as our work with UBC Health on the integrated curriculum, which supports students in building team-based competencies.
What are the highlights of your career after you graduated?
Lots of highlights since I graduated 12 years ago! My dietetics degree provided me many opportunities for interesting roles and experiences. I was elected to serve on the Board of Directors for Dietitians of Canada as a new professional. This was a great experience, where I actually had the pleasure of working with my now colleague Kara Vogt! I completed my master’s degree at TMU and then had the chance to work for BC Dairy as a nutrition educator, which allowed me to travel all around beautiful BC to provide workshops for K-12 teachers. I also worked with UBC Food Services for about 7 years transforming UBC’s residence food program, which led to us being featured on CBC’s The Nature of Things: Food for Thought series. In this role, I also implemented a stock epinephrine (Epi-Pen) program that has helped to save at least one life. Lastly, a big passion project of mine was working to reduce the advertising and availability of sugary beverages on our campus. I helped negotiate a first of its kind pouring rights contract on campus that eliminated sugary beverage advertising and reduced the availability in student residences. I worked with some fabulous UBC researchers to publish this paper on the topic: The University of British Columbia healthy beverage initiative: changing the beverage landscape on a large post-secondary campus.
What activities, programs, and extracurricular activities were you involved in as an LFS student?
Dietetics Newsletter Committee
Community Health Initiatives by University Students (CHIUS) Dietetics Representative
UBC Dietitians of Canada Student Representative
What are your highlights of studying dietetics?
I loved the food lab (food theory and applications) course with Gerry Kasten and Joanne Rankin (at the time). It was such a fun course, we learned so much and had fabulous instructors. I have many fond memories in Vij’s Kitchen. We are so lucky to have that space in LFS! My clinical placements were also wonderful learning experiences that allowed me to explore beautiful areas in northern BC.
Do you have some top tips for students interested into getting into the field of dietetics, nutrition and wellness?
Think outside of the box! Definitely make sure you have a good understanding of the dietetics profession and food system, but also look for unique opportunities to build skills that will help you be successful in the profession. Finding a good mentor can also be an incredibly valuable experience. Check out the LFS mentorship program.
And finally, where on campus is your go-to place to eat and/or place to relax?
I love Open Kitchen (a first year residence dining hall, but it is open to all!), as well as Hero Coffee – the best little café with the best treats and coffee on campus!
Gabriel Koch is an undergraduate student in the Faculty of Land and Food Systems (LFS) majoring in Nutritional Sciences. He transferred from Corpus Christi College to UBC Science then drawn to UBC LFS by his curiosity about the human body and how it processes food. Taking FNH 250 was a turning point for Gabe as he became fascinated by the gastrointestinal system and the way macronutrients and micronutrients fuel our daily lives.
He encourages transfer students to take advantage of LFS resources especially the supportive academic advisors and to get involved in faculty events. His biggest advice is to put yourself out there but remember to pace yourself because university is about learning both academically and personally.
What are three adjectives that describe you?
Curious, Kind, Reflective
Why did you choose to transfer to LFS?
I chose to transfer to LFS because I love learning about the human body and was drawn to the courses I would be taking in my second term. This is a field I want to continue exploring and studying. When I took FNH 250, I became fascinated by the gastrointestinal tract and how our bodies process different macronutrients and micronutrients. That course really sparked my interest, and I knew I wanted to learn more.
What has been the best part of your university experience so far?
One of the best parts of my university experience has been my involvement with Agora, where I get to meet new people while helping make food more accessible to students. I love being part of a group that works together to give back to the community and I find it really comforting to know that I have helped someone enjoy a meal. Another highlight is training for my first triathlon in March. I have never done one before, so I am looking forward to it. I train three times a week for each discipline, and it has been an exciting challenge.
What would you want a student applying to transfer to LFS to know about our Faculty?
My biggest piece of advice for students thinking of transferring is to take advantage of LFS Advising. The advisors are incredibly kind, helpful, and supportive. They really helped me sort out my academic and application concerns during my transfer, and I had such a positive experience with them.
When I switched from the UBC Faculty of Science to LFS, I wasn’t sure what direction I wanted to take, but LFS gave me a strong foundation to explore my interests. I also wish I had gone to more social events because they are a great way to meet people. I’d recommend volunteering at Agora and learning about all the opportunities LFS has to offer. LFS is such a welcoming community, and getting involved really helps you feel at home.
What strategies would you recommend for adapting to the new university setting?
I think it is important to get involved, but I also believe students should be mindful not to take on too much at once. Your well-being comes first because if you aren’t okay, it is hard to support others. Many students come into university wanting to try everything, but they end up overwhelming themselves. It’s okay not to have everything figured out in terms of what you like and what you don’t like.
Instead of stressing over having a clear plan, I recommend doing things that interest you and using this time as an opportunity to learn more about yourself. The situations we put ourselves in help us grow, and I really believe in the saying, “Yesterday is history, tomorrow is a mystery, but today is a gift—that is why it is called the present.”
My advice is to do the best you can today and trust that tomorrow will take care of itself.
Can you share a challenge you faced at UBC, how you overcame it, and what resources or support helped you?
One of my biggest challenges was transferring into the Nutritional Sciences program, especially dealing with logistics and academic requirements. LFS Advising was a huge help throughout the process, guiding me through my transfer and making everything as smooth as possible. The advisors were very accommodating and always provided quick and straightforward responses, which made a big difference for me.
I also found the UBC Academic Calendar to be a useful resource for answering my questions.
How has your experience in LFS shaped your vision for your future?
LFS has broadened my perspective and helped me see more of the world. I love that LFS courses tend to be very practical, which allows me to connect what I’m learning to real-world settings. This has helped me think about how my studies can be applied outside of the classroom and how I can use what I learn in a meaningful way.
