Meet our Faculty Advisory Board

May 17, 2021

Meet our Faculty Advisory Board

Our Faculty is fortunate to be housed on the beautiful UBC Vancouver campus (we may be biased), but it can sometimes feel isolated. The Faculty Advisory Board was established to help bridge that gap. The Board includes key individuals who are experts in their fields, and who provide an independent perspective on matters related to teaching, research and more. Board members also serve as ambassadors for the Faculty in the public realm, providing information to and identifying opportunities to collaborate with industry and external partners.

(CHAIR) PARM BAINS PRESIDENT AND CEO, WESTBERRY FARMS

Parm Bains (BSc Agricultural Sciences ’79) established Westberry Farms in Abbotsford, B.C. in 1997, and today it is a processor of blueberries that markets fresh and frozen products globally.

ARRAN AND RATANA STEPHENS CO-CEOS AND CO-FOUNDERS, NATURE’S PATH FOOD INC.

Arran and Ratana Stephens established Nature’s Path Foods in 1985, which has become the largest organic breakfast and snack foods company in North America. They share a profound commitment to organic agriculture, people and health, and are generous supporters of many philanthropic and community service efforts.

BERNHARD VAN LENGERICH FORMER CHIEF SCIENTIFIC OFFICER, VP TECHNOLOGY STRATEGY, GENERAL MILLS INC.

Throughout his career, Bernhard van Lengerich has authored over 150 patents. He currently serves as an advisor to Beyond Meat. He is the founder of Seeding the Future Foundation, an organization focusing on food security and reducing chronic hunger, as well as Food System Strategies LLC, a strategic advisory firm.

CHRISTINE COLETTA CO-OWNER, OKANAGAN CRUSH PAD WINERY LTD.

Christine Coletta opened the Okanagan Crush Pad in 2011, which was Canada’s first purpose-built custom crush winemaking facility. Since then, she has assisted more than 15 wineries in B.C. with their winemaking. She is also the founder of the BC Wine Institute.

JUSTIN HENRY AQUACULTURE CONSULT INC.

Justin Henry (BSc Agriculture ‘95) has more than 25 years of experience in the aquaculture industry. A Registered Professional Biologist, he founded his own consulting practice, Henry Aquaculture Consult Inc., and is currently the Business Director for the Aquaculture Certificate Program at UBC.

MEERU DHALWALA CO-OWNER, VIJ’S RESTAURANT

Meeru Dhalwala (LLD’16) is an author, chef, restaurant co-owner and an honorary degree recipient from UBC. Originally from India, she is long-time supporter of the UBC Farm and is a passionate advocate for human rights and sustainable food systems.

PHILIP DONNE CUSP STRATEGIC CONSULTING

Philip Donne has over 25 years of business and marketing experience in senior positions with General Mills, Campbell’s, Kellogg Canada, Coca Cola Foods, and more. He is the Founder of Cusp Strategic Consulting, which specializes in consumer goods and services.

SARB MUND FOUNDER AND CEO, COMMISSARY CONNECT

Sarb Mund is a recognized leader and sought-after expert in the local food industry and agri-food sector. After starting a food truck business, he founded Commissary Connect, a prep kitchen that suited businesses like his.

TRISH STURDY OWNER, NORTH ARM FARM

Trish Sturdy is passionate about local and sustainable farming. She transitioned her family-run farm in Pemberton, B.C. into a certified organic farm, which produces food on its 22 hectares for several restaurants in Vancouver. She enjoys educating the public and inspiring farmers about food and is a frequent collaborator on ‘field to fork’ events.

TOM ETHIER DEPUTY MINISTER, B.C. MINISTRY OF AGRICULTURE

Tom Ethier has been Deputy Minister for the B.C. Ministry of Agriculture since May 2020. His previous positions with the provincial government include working with Fish and Wildlife and the Ministry of Aboriginal Relations and Reconciliation as a Chief Negotiator.

PHIL VANDERPOL PRESIDENT & CEO, VITALUS NUTRITION

Phil Vanderpol has been the President & CEO of Vitalus Nutrition since 1998 and was integral to developing the first milk protein concentrate/isolate plant in North America. He is also the Vice Chair of the Dairy Processors Association of Canada and Vice Chair of the Western Dairy Council.

WADE GRANT SENIOR INTERGOVERNMENTAL OFFICER FOR MUSQUEAM

A proud Musqueam member, Wade (BA Political Science, ‘02) was first elected to the Musqueam Chief & Council in 2004. He served as Councillor for 10 years until stepping down to be a Special Advisor to the Premier on Aboriginal Issues, a position he held until 2017.

There are also two student representatives on the board each year, one each for undergraduate and graduate students.

Message from the Dean

May 17, 2021

A Message from the Dean

We are starting a new chapter at LFS with a renewed strategic plan. Called Navigating a Better Future: Action Plan 2021-2026, this is a culmination of a year of working group discussions and input from many people as we articulated our strengths and defined a new vision to strive for.

One thing stood out as our key strength and that was our ‘systems’ approach – LFS has an approach to problem-solving that draws in people from many disciplines to find solutions. That is a foundation of our research and community partnerships, and impacts how we teach our students.

For those of you who provided input in the early drafts of the Action Plan, thank you for your insight as I value feedback from those external to the university. In LFS, the work that we do is made stronger by engaging with the community – by listening to gain true understanding.

Over the past year, we reached out to alumni and donors, LFS student leadership, faculty and staff, campus partners, and our external advisory board in renewing the Action Plan. Our internal working group had debates and long discussions about the strengths and future goals for LFS.

I am very excited by our new vision – Balancing our food system and planetary health to create a better world. It recognizes the important relationship between the teaching and research taking place in our Faculty and the health and wellbeing of the planet, people and animals. In addition, it is optimistic about the future, and it aligns with the university’s overall vision outlined in Shaping UBC’s Next Century – Inspiring people, ideas and actions for a better world.

To learn more about our Action Plan 2021-2026, I encourage you to visit this website: landfood.ubc.ca/action-plan/.

In the meantime, I hope that summer will mark a turn for all of us as more people obtain their COVID-19 vaccinations. Under the guidance of the Provincial Health Officer and the health authorities, the university is preparing for an increase in on-campus activity in September. UBC will need to stay flexible over the coming months, and is working hard to ensure the safety of students, faculty and staff is a top priority.

Stay safe and take care.

Cheers,

Rickey Yada

Dean and Professor, Faculty of Land and Food Systems

Celebrating 20 years at UBC Farm, 10 years for CSFS

May 17, 2021

Celebrating 20 years at UBC Farm, 10 years at the Centre for Sustainable Food Systems

Located on the traditional, ancestral, and unceded territory of the hənq̓ ̓əmin̓əm-speaking x ̓ ʷməθkʷəy̓əm (Musqueam) people, the UBC Farm continues the long xʷməθkʷəy̓əm tradition of learning and harvesting on these lands. UBC students started growing food here in the late 1990s – with the Tal A’xin: Maya in Exile Garden established in 2000 – while it was in 2001 that students first started selling produce at the newly dubbed UBC Farm.

Housed under the Faculty of Land and Food Systems, the UBC Farm has thrived for 20 years thanks to students, faculty and staff who launched the petition and gathered for the Great Farm Trek in 2009 to demonstrate the need for a dedicated site for food systems learning, research, and food cultivation at UBC.

The Centre for Sustainable Food System was established 10 years ago to create a strong academic program with a vision to spur innovation from field to fork to achieve resilient, thriving, and socially just food systems for all.

Situated within a 90-year-old coastal hemlock forest, the 24-hectare UBC Farm has grown to become a key part of UBC’s agroecology research and education as well as an important Vancouver food hub. It features organically cultivated annual crop fields, honey beehives, perennial hedgerows and orchards, pasture raised hens, Indigenous-led gardens, and conservation forest stands. A place of experiential learning for students, researchers, and the neighbouring community, the UBC Farm acts as a Living Laboratory, modelling sustainable, small-scale, diversified farming practices.

2001

First crops grown and sold by student volunteers in response to a resurgent interest in food systems after closures of agricultural research in the 1990s.

2002

First FarmAde as a fundraiser and awareness-building event.

2005

Urban Aboriginal Community Kitchen Garden Project begins (later re-named Tu’wusht).
Friends of the Farm formed to help save farmland from housing development; UBC President given 16,000+ signature petition to save the UBC Farm.

2007

Indigenous Health Research and Education Garden established at the UBC Farm by Dr. Eduardo Jovel.

2008

First UBC Farm in Sustainable Agriculture Practicum cohort.

2009

Great Farm Trek 2.0: thousands of students, faculty, staff, and community protest against proposed development. University commits to retain the integrated farm system as a land-based academic facility.
Cultivating Place published as a strategic direction for the UBC Farm.

2011

Centre for Sustainable Food Systems (CSFS) created to encourage research with a global reach.
UBC Farm land designated ‘Green Academic’.
Culturally Relevant Urban Wellness programs begin in partnership with Vancouver Aboriginal Child and Family Services Society.

2014

BC Eco Seed Co-op launches.

2016

The CSFS 5-year strategic plan published. Indigenous Health Research and Education Garden gifted the name xʷcic̓ ̓əsəm (place of growing) by xʷməθkʷəy ̓əm (Musqueam) Elder Larry Grant.
The UBC Farm receives organic certification.
Relaunch of LFS 496 as Food Systems Career Development placements.
Feeding Growth comes to the CSFS.

2017

UBC Future of Food Global Dialogue Series begins.
Think&EatGreen@School relaunches. In partnership with CSFS, UBC Food Services publishes Food Vision and Values Commitment.

2018

The CSFS designated a formal UBC research centre through the Office of the Vice-President, Research and Innovation (VPRI). The BC Food Web launches.
The Diversified Agroecosystem Research Cluster hosted at CSFS is awarded a UBC emerging cluster.
The UBC Sustainable Food Systems Minor launches.
The Alma Mater Society referendum provides students a 20% discount on UBC Farm produce.

2019

CSFS Dataverse portal is created to make UBC Farm research data openly available.
LiteFarm app for farmers launches.
Long-term research projects at UBC Farm begin on biodiversity monitoring and water monitoring.
UBC Farm Forest Strategy Committee comes together.
CSFS grows to 35 formal Academic Associates.
The Diversified Agroecosystem Research Cluster awarded a UBC established cluster.

2020

COVID-19 resilience: programs and events pivot to online, UBC Farm closed to public, team ensures safe continuation of research projects, Indigenous community access and a strong growing, harvest and market season.

2021

The CSFS and UBC Farm continue to build collaborations with local and global communities, striving for a sustainable, food-secure future.

News & Notes, Milestones

May 17, 2021

News & Notes

Sarah Common

Alumni: Creating Safe Spaces in the Downtown Eastside

Sarah Common (BSc Global Resource Systems 2009) won a 2020-21 UBC Alumni Builder Award for the unique social impact of Hives for Humanity. Common, who is Executive Director and Co-Founder, is quick to point out that she is one person among many in Hives for Humanity who is creating and fostering spaces where people feel safe and supported.

Through gardening, beekeeping, and creating products such as candles and honey for retail, the organization creates inclusive spaces for residents of the Downtown Eastside. Residents are involved in leading and running projects, mentoring others, and in honing their skills – all of which strengthens their sense of purpose and belonging in a larger community.

In 2020, Hives for Humanity pivoted from workshops into queen rearing, raising 60 queens from their own stock to re-queen their hives, and an additional 95 queens for sale to support future programming. Even in the midst of COVID-19, Common and her group worked hard to make the most of plants, people and pollinators

Milestones

New Canada Research Chair

Assistant Professor Frederik Noack is a new Canada Research Chair (Tier 2) in Economic and Environmental Interactions. A member of the LFS Food and Resource Economics Group, his research looks broadly at the impact of economic development on the environment, both in Canada and in developing countries.

Heart and Stroke Research Funding

The MSFHR (Michael Smith Foundation for Health Research) Reach Program, which encourages research that improves population health, has funded a collaborative project led by Assistant Professor Mahsa Jessri. The project involves developing a new ‘heart-and-stroke calculator’ that tracks diet with the aim of preventing hypertension leading to serious cardiometabolic conditions.

Exploring Indigenous Spaces

Associate Professor Eduardo Jovel is leading a three-year project Using Indigenous Land-Based Education And Practices To Improve The Health And Wellness Among Vancouver Urban Indigenous Population. His research team has received funding from the Canadian Institutes of Health Research to explore how urban Indigenous spaces can serve as multidimensional environments.

UBC Funds Two Research Cluster Projects

With a strong focus on collaboration and actionable science, two projects secured funding in UBC’s Grants for Catalyzing Research Clusters (GCRC) competition. The Diversified Agroecosystem Cluster, led by Professor Hannah Wittman, has been funded since 2017 and will receive $200,000 from GCRC to continue for another two years. The Wild Berry Research Cluster, led by Assistant Professor Tamara Cohen, received $89,000 for two years. An emerging project, this cluster will build relationships and dialogue with Indigenous communities focusing on edible wild berries traditionally used as food and/or medicine.

Canadian Nutrition Award

Assistant Professor Crystal Karakochuk received a New Investigator Partnership Prize, as part of the Career Recognition Awards, from the Canadian Nutrition Society (CNS). This award is presented by the CNS and the Institute of Nutrition, Metabolism and Diabetes.

Animal Welfare Council

Professor Marina von Keyserlingk is a new Director of the National Farmed Animal Health and Welfare (NFAHW) Council Board. She replaces outgoing Director, Professor David Fraser, who has been involved with the NFAHW Council since 2010.

New Faculty Profile: Jean-Thomas Cornelis

May 17, 2021

New Faculty Profile: Jean-Thomas Cornelis

Jean-Thomas Cornelis joined the Faculty’s Applied Biology program in February 2021 as an Assistant Professor. He came from Belgium’s University of Liège where he was an Assistant Professor in soil science.

Cornelis has set up the SoilRes3 Lab, which stands for Soil Resistance, Resilience, and Restoration. A biogeochemist and pedologist, Cornelis’s research program studies the interaction between soil processes and biogeochemical cycling of elements in environments affected by natural and human induced changes.

“The goal of the SoilRes3 lab’s research is to try to understand how environmental factors drive intertwined soil physico chemical and biological processes and the resulting properties of soil,” says Cornelis.

A large amount of the research activity takes place in fields, where Cornelis can study soil sequences in natural circumstances. Out there, he can understand the soil processes and soil-plant feedback interactions through isolated factors such as climate, land use and age gradients.

When bringing samples into the lab, he can shift to the micro-scale. “With experimentation on the samples, we’re able to study the interactions between minerals, organic matter, roots and microorganisms in the soil. And because of experimenting under controlled conditions, we have direct control over the understanding of biota-mediated processes involved in nutrient mobility.”

Originally from Belgium, he received his MSc and PhD from the Earth and Life Institute at Université catholique de Louvain. He was later a postdoctoral research fellow at UBC, in a collaborative position with LFS and the Department of Earth, Ocean and Atmospheric Sciences, applying geochemical and isotopic tracers in the soil science field.

“Soil-related challenges are enormous and pressing, and not something that can be passed on to future generations. And since soils are multi-disciplinary by nature, I believe the answer to building their resistance and resilience will require multiscale and interdisciplinary approaches. The Faculty of Land and Food Systems is well positioned for this, as I have colleagues who are microbiologists, plant scientists and food chemists that bring a unique perspective.”

Cornelis hopes the lab’s findings will benefit agricultural systems. “Plants in natural ecosystems develop very specific strategies to get the nutrients they need from the soil. If we can translate this knowledge to agricultural systems, we can increase the resistance and resilience of soil-plant systems while decreasing human-induced pressures on the environment.”

Serendipitous Path in Food Science

May 17, 2021

Serendipitous Path in Food Science

PhD Candidate Lennie Cheung has already ventured down some interesting pathways in her food science career.

After obtaining her MSc in Food Science, Cheung became the first foreign female researcher in Japan’s second largest natural gas provider. While working in Osaka over a three-year period, Cheung set up a food science lab, performed research in heat-induced changes to bioactive compounds in food staples such as fish and vegetables, and networked with industry and governmental partners. Her findings were published in international food science journals and featured in national newspapers and on television.

“My immersion in Japanese work culture combined with the opportunity to work in the food science, technology and innovation sector was an incredibly rich experience,” Cheung said. But when the company offered her a permanent position, she declined and decided to return to Vancouver to reunite with her family.

She then ventured into administration. Cheung became manager of Graduate Pathways to Success, a program run by UBC’s Faculty of Graduate and Postdoctoral Studies. She oversaw weekly professional development workshops, evaluated participant feedback, organized Three Minute Thesis competitions and trained student volunteers. After a year and a half, she was ready for the next challenge: her doctoral degree.

“I am thankful for my time at Graduate Pathways to Success,” said Cheung. “The skill set I developed has been invaluable in my current LFS roles as one of two LFS TA Training Coordinators and as Academic Events Coordinator for the LFS Graduate Student Council. I’ve held both roles since 2019.”

Supervised by Dean Rickey Yada, Cheung is halfway through her PhD program. Her research aims to help reduce potato crop losses by better understanding disease-causing pathogens. An antimicrobial protein, called the plant specific insert (PSI), is part of the potato’s natural defence system.

“My research seeks to identify specific amino acids in the PSI sequence that help determine antimicrobial activity,” she said. “By comparing the structural characteristics, antimicrobial activity, and atomic movements of the PSI with modified variants, we can gain insight that can help strengthen our understanding of how crops naturally protect themselves against diseases, and potentially aid in the development of new strategies to better protect crops.”

Cheung is excited by the prospect of professionally contributing to this body of knowledge and thrilled at the challenge of learning new subjects and technical skills for her research. Her collaborators include Canadian experts in crop pathology, Polish biochemists and food analysts, and computational biologists and molecular engineers in China.

“Considering the serendipitous path I have traveled thus far, it is hard to see clearly where I will be in the future,” she said. “I hope to stay in academia as I have a great interest in fostering the growth of future decision-makers for the food sector. My passion has always been food science, and I wish to continue contributing to this field both with research and knowledge translation.”

New Faculty Profile: Andrea Frommel

May 17, 2021

New Faculty Profile: Andrea Frommel

Andrea Frommel will join the Applied Biology program on July 1 as an Assistant Professor and Chair of Sustainable Aquaculture. Originally from Mountain View, California, she received her PhD in Fisheries Biology from the Helmholtz Center for Ocean Research in Kiel, Germany. She was also a Postdoctoral Fellow with the Institute of Ocean and Fisheries and the Department of Zoology at UBC.

Research on early stage salmon development

“During my postdoctoral fellowship, I assessed the effects of suboptimal ocean conditions on the physiology of pacific salmon,” said Frommel. “During their migration from the river to their feeding grounds in the Atlantic Ocean, juvenile salmon encounter challenging ocean conditions such as warmer temperatures and higher carbon dioxide levels that can have strong effects on growth and survival.”

As a faculty member, her research program will follow a similar vein, by focusing on the effect of environmental parameters on the development of early life stages of fish.

Aquaculture a sustainable way to meet seafood demand

Frommel is also an instructor in the Faculty’s Graduate Certificate in Aquaculture program, which is currently accepting applications for its second cohort.

“This is an exciting time for the aquaculture industry as new technology has allowed for vast improvements in rearing of fishes,” said Frommel. “UBC’s Graduate Certificate program is designed by experts in the industry and academia, allowing students to graduate with skills in production, fish health and welfare standards, and technology use.”

Frommel also hopes that students will bring a new sustainable approach to the industry, and in turn help change the public opinion on it. “Great efforts are being made to sustainably manage declining fish stocks in the wild, but climate change and other anthropogenic factors are limiting the progress. At the same time, the demand for seafood is increasing. Aquaculture has the potential to be a sustainable way to fill the gap. We can take pressure off threatened stocks, feed the world’s growing population, and save the oceans at the same time.”

Nature’s Weapon Against Food-Borne Pathogens

May 17, 2021

Nature’s Weapon Against Food-Borne Pathogens

Some superheroes are too small to be seen by the naked eye.

Microscopic bacteria-eating viruses, known as bacteriophages or phages, are coming into favour as a way to combat food-borne pathogens. Known as predator of bacteria, phages are less than half a micron in size, and 5-10 times smaller than bacteria itself. Once applied onto food, such as romaine lettuce that is harbouring harmful bacteria, the phages quickly proliferate, attack the host bacteria and destroy it through a process called lysis.

Found naturally in the environment, phages are a promising alternative to antimicrobials used in food products because of their ability to hone in and destroy targeted bacteria while leaving ‘good’ bacteria intact. Associate Professor Siyun Wang and her research team are studying new applications of bacteriophages in UBC’s Food Safety Laboratory.

“This is like a drug discovery process. We collect phages, bring them into the lab and run trials on animals, crops and food products to test how effective they are.”

“We have a treasure of phages, with a library of about 150 of them now. However, not many of them will do the job as expected; that’s why you need a large library. To select for the best phage candidates, we perform lab-based screening assays and whole genome sequencing to extensively understand the behavior and genetic traits of each phage, as well as how these phages work together as a ‘cocktail’ that may kill food-borne pathogens in an effective manner.”

The library of phages at Wang’s Lab is sourced from water and soil from B.C.’s Lower Mainland and Fraser Valley regions. Common sources of food-borne bacteria are groundwater and soil that came into contact with the feces of an infected animal or improperly composted manure.

Wang hopes to expand application of phages at both pre-harvest (i.e., before a primary agricultural product leaves the farm gate) and post-harvest (i.e., during food processing) levels.

“Already a lot of work with post-harvest processing has been done but it would be so much easier if processors knew the raw materials they are getting already have a high microbial quality. Also, this can fall under a clean and green label in terms of food processing.”

Wang and PhD student Thomas Brenner have published lab trial results identifying promising phages that could combat Salmonella in poultry. They have started animal trials now. One important piece of the study is monitoring the health of poultry microbiomes, ensuring bacteriophages don’t kill good gut microorganisms in chickens and ensuring they are safe for humans too.

In another study, Wang and PhD student Catherine Wong are studying the prevention of E. coli O157:H7 on romaine lettuce. E. coli is the No. 1 pathogen causing North American outbreaks associated with romaine. In Canada, approximately 77% of food-borne deaths are cause by three bacteria – Salmonella, Listeria monocytogenes and E. coli.

If the research goes well, Wang’s lab can help the agri-food industry reduce use of antibiotics, which has downsides. Antibiotics kill all bacteria, even beneficial ones. Also, bacteria have grown resistant to antibiotics so their effectiveness is reduced both in animals and in humans later in the food chain.

Lucy Hoang: Dietitian in the Making

May 14, 2021

Lucy Hoang: Dietitian in the Making

A second-year nutrition elective course triggered Lucy Hoang’s decision to transfer from Faculty of Science to Faculty of Land and Food Systems. Trading in chemistry for dietetics, she has enjoyed opportunities to practice nutrition counselling with volunteer clients, write blog articles for dietitians and lead nutrition tours in a grocery store.

Among the fourth-year student’s favourite experiences is her four-year involvement with Nutri-Kids, a volunteer-run nutrition outreach program in elementary schools.

“Nutri-Kids has been an amazing opportunity for me,” said Hoang. “I’ve experienced different aspects of nutrition education from directly delivering age-appropriate workshops to training volunteers to deliver workshops, developing marketing materials, revamping the website and Instagram page, to running a large non-profit organization. In LFS, you have every opportunity to work your way up!”

Now serving as president of Nutri-Kids, her most challenging task was transitioning the in-person workshops to an online platform during the pandemic. The endeavour has proven to be successful in attracting more volunteers to the organization than before.

Hoang has served as an LFS Student Ambassador to increase the visibility and awareness of LFS to prospective students. “I applied for the position because I wish I had an LFS ambassador talk to my high school,” said Hoang. During her two years in the role, she has honed her skills in social media engagement, peer advising, workshop development and presentation, feedback analysis, video shooting and editing, and HTML coding.

Hoang was also course facilitator for the ‘Live Well to Learn Well’ course – one of three self-paced free classes in the Academic Essentials series designed to help newly admitted UBC students transition from high school to university.

“It was an enriching experience to support them during the pandemic, to listen to students from around the world talk about their experiences, dreams, concerns and hopes for the future,” she said. “The students felt heard and appreciated the academic and wellness resources I connected them to.”

In the future, Hoang would love to run community programs or counsel people. “I’m excited to create interactive and engaging workshops and educational materials,” she said. “I’m passionate about rebuilding positive relationships with food, removing morality around food, and dismantling diet culture. I want to promote a culturally appropriate and judgement-free zone, where people feel safe, heard and empowered to make food choices that benefit them.”

Afnan Ali

April 29, 2021

Afnan Ali

About

	Undergraduate Student
Degree	Bachelor of Science in Applied Biology
Major	Applied Animal Biology
Hometown	Toronto, Ontario, Canada

Afnan Ali is an undergraduate student in the Applied Biology program, who loves what she studies and who she meets. Afnan says the Faculty of Land and Food Systems (LFS) provides "the feeling of home," and that through the connections she has made with her professors, advisors, and staff within LFS, she has gained skills, confidence and a passion for learning.

What are three adjectives that describe you?

Adventurous, approachable, and passionate

Why did you choose to attend UBC?

I chose UBC for the unique location. I love the ocean. Growing up in Dubai we often spent time at the sea, and in Toronto the great lakes weren’t quite salty enough! Vancouver is truly one of a kind in the sense that it has incredible nature, the ocean, and mountains while also having the urban aspect of a city. Once, I went hiking in the morning and later that evening I went to a concert! I have been to practically every beach in the city, and English Bay is my favourite.

Who do you reach out to for support and guidance?

I struggled with my academics in first year. It was a challenging transitioning from high school to university. My grades were not what I was used to having in high school, as I went from a structured routine to having the freedom to make any sort of schedule I wanted. The way I overcame this is by speaking with LFS Student Services, along with support from my family. LFS academic advisors helped me with the transition by pointing me to the right resources, helping with courses, and guiding me in the right direction. I learned to prioritize my mental and physical health. The way you feel mentally and physically truly reflects in your grades. It can be easy to forget to take breaks and immerse yourself in your studies but what is important is having a balanced lifestyle.

What has been your favourite research experience as an undergrad?

I had the amazing opportunity to work at the Beaty Biodiversity Museum. I worked on digitizing their tetrapod collection, specifically focusing on bats. I was handling rare specimens and learning about animals from all over the world while enabling other researchers access to the specimens through an online database. The team I worked with was supportive and I had a very positive experience. I met researchers doing all sort of interesting research and was able to expand my interests. I even want to pursue a career in research.

How have your extracurricular experiences enhanced your learning?

I was involved in the Land and Food Systems ACE Team (Academic, Career, and Engagement team). Being on this team was a big highlight during my undergraduate career as it pushed me to get out of my comfort zone and grow. It challenged me to work on a team with new people and nurture a welcoming and inclusive environment. It also enhanced my interpersonal, networking, and program-planning skills. We often took the time to reflect on what we had learned and how to improve our upcoming events. All these skills are transferable to be applied in the workplace as you will work with a team in any environment. It is important to reflect from time to time to ensure you’re continuously learning.

Interested in studying in the Faculty of Land and Food Systems? Learn more here!

Tagged with: 2021, Applied Biology, Undergraduate

Tagged with 2021, Applied Biology, Undergraduate
Categories: Profile Undergraduate, Profiles

Meet our Faculty Advisory Board