Kala Draney

University of British Columbia, 2012. PhD, (Integrated Studies in Land andFood Systems)

University of Indiana, 1990. B.A. (Hons. Linguistics)

My research explores ways to re-design farming and food systems in the face of changing human and ecosystem contexts. I approach this work primarily with soil health-centered and farmer-participatory initiatives, and invite research collaborations focusing on: farmer decision-making, agricultural management impacts on soil, water, and landscapes, biodiversity within and adjacent to farms, multifunctional food production systems, and new farmer training.

APBI 265 Sustainable Agriculture and Food Systems

APBI 361 Key Indicators of Agroecosystem Sustainability

LFS 250 (298) Land, Food, and Community I

Tagged with: Applied Biology, Faculty

Tagged with Applied Biology, Faculty
Categories: Profile Faculty, Profiles

Matias Margulis

January 21, 2020

Matias E. Margulis

Associate Professor, Food and Resource Economics (jointly appointed with the School of Public Policy and Global Affairs)

(604) 822-5783

matias.margulis@ubc.ca

Postdoctoral Fellow, Max Planck Institute for the Study of Societies, Cologne, Germany, 2012-2013

Ph.D. International Relations, McMaster University, 2012

M.A. Public Policy and Politics, University of Toronto, 2003

B.A. (Honours) Economics and Political Science, University of Toronto, 2000

A central objective of my research is to improve our knowledge of the global governance of food security. Food insecurity is not simply a ‘natural’ or ‘scientific’ phenomenon: it is primarily caused by human-made actions. As such, it is a direct by-product of historically specific forms of social, economic, and political organization. Achieving world food security has long been a major objective of international cooperation and a focus of global and regional institution building and development policy. My research examines the renewed centrality of food security in global governance and policy, especially in the context of agricultural trade liberalization, large-scale land acquisitions (A.K.A. “land grabs”), international human rights agreements and the United Nations Sustainable Development Goals.

Please see Google Scholar for a full list of publications.

Matias E. Margulis. 2023. Shadow Negotiators: How the UN Shapes the Rules of World Trade for Food Security. Stanford: Stanford University Press. Pp. 256.

Matias E. Margulis. 2023. “Backdoor Bargaining: How the EU Navigates the Food Aid Regime Complex.” Politics and Governance 11(2):29-38.

Sylvan Charlebois et al. 2022. Canada’s Food Price Report 2023 (13th edition).

Margulis, Matias, Kristen Hopewell and Edi Qereshniku. 2023. “Food, Famine & the Free Trade Fallacy: The Dangers of Market Fundamentalism in an Era of Climate Emergency.” Journal of Peasant Studies 50(1): 215-239.

Kristen Hopewell and Matias E. Margulis. 2022. “Emerging Economy Subsidies Undermining Sustainability of Global Fisheries.” Nature Food 3: 2-3.

Matias E. Margulis. 2021. “Intervention by International Organizations in Regime Complexes.” Review of International Organizations 4(16): 871-902.

Matias E. Margulis. 2019. “The World Trade Organization Between Law and Politics: Negotiating a Permanent Solution for Public Stockholding for Food Security Purposes.” Transnational Legal Theory 9(3-4): 343-360.

Matias E. Margulis. 2017. “The Forgotten History of Food Security in Multilateral Trade Negotiations.” World Trade Review 16(1): 25-57.

Distinguished Academic Award – Early in Career (2014), Confederation of University Faculty Associations of British Columbia

Postdoctoral Research Fellowship (2012-2013), Max Planck Institute for the Study of Societies, Germany

Cadieux-Léger Fellowship (2010-2011), Global Affairs Canada

Matias is Assistant Professor in the School of Public Policy and Global Affairs and Faculty of Land and Food Systems at the University of British Columbia. His research and teaching interests are in global governance, development, human rights, international law and food policy. He has previously held academic positions at the University of Edinburgh, University of Stirling, University of Northern British Columbia and Max Plank Institute for the Study of Societies. In 2010-2011, he was the Cadieux-Léger Fellow at Global Affairs Canada.

In addition to his academic research, Matias has extensive professional experience in the field of international policymaking and is a former Canadian representative to the World Trade Organization (WTO), Organization for Economic Cooperation and Development (OECD) and UN Food and Agriculture Organization (FAO). He has also advised the UN Special Rapporteur on the Right to Food and the Scottish Parliament and consulted for international NGOs and the Brookings Institution.

Tagged with: Faculty, Food and Resource Economics, Integrated Studies

Tagged with Faculty, Food and Resource Economics, Integrated Studies
Categories: Profile Faculty, Profiles

Lucy Hoang

January 20, 2020

Lucy Hoang

About

	Undergraduate
Degree	Bachelor of Science in Food, Nutrition and Health
Major	Dietetics
Hometown	Vancouver, BC

Lucy didn't have to look too far for her university studies, having graduated from Templeton Secondary in Vancouver. She is passionate about nutrition and loving her time in the Dietetics program (did you know UBC has the only Dietetics program in the province!?). You may meet Lucy on a grocery store tour to learn how to establish better eating habits, or see her delivering nutrition workshops at local elementary schools as a member of the Nutrikids program. No matter where you find her, however, you won't be able to miss her big smile and infectious laugh.

What are three adjectives that describe you?

Ambitious, enthusiastic, and compassionate

You transferred to LFS once already at UBC - what motivated you to make that switch?

I started off in the Faculty of Science at UBC and majored in Chemistry in my 2nd year, hoping to go into a healthcare profession. After taking analytical, inorganic, quantum, and organic chemistry courses, I soon realized that I needed more tangible learning experiences that I could apply to real-world healthcare situations. I then transferred into LFS, where I took food science and nutrition courses. Here, I still learn chemistry concepts, but in a way that I can visualize and wrap my head around. After being accepted into the Dietetics Major, I’m fascinated with the various ways I can learn chemistry, biochemistry and anatomy and physiology with an evidence-based nutrition lens.

What is it about your learning in LFS that has been so unique?

My learning experience in LFS has been incredibly experiential and hands-on. All of my classes in LFS have incorporated collaborative group-work, community-based experiential learning, and/or food tasting sessions. One of my favourite experiences was in a course called LFS 250, where I visited a conventional dairy farm and learned about animal welfare and care. There, one of the farmers let a baby cow suck on my hand to feel how powerful their nursing is at a young age. What an amazing experience!

What resource have you accessed outside of LFS that has helped you during your time at UBC?

The Centre for Student Involvement and Careers (CSI&C) is an amazing free resource that helped me so much for my Dietetics application. They host group workshop sessions (such as Panic-to-Power, which helps people manage their stress) and one-on-one interview/ cover letter/ and resume workshop sessions (which you can book with our own Career Strategist, Rob Kim). There were many times I went into the centre panicked with a mess of ideas, and they were able to help me curate the story that I wanted to present. Whether you’re applying to a program, a volunteer position, or a job, the CSI&C is definitely a place I recommend others visit.

As a local student, what advice do you have to those who may commute to UBC?

I commute from East Vancouver to UBC every day. For my first 3 years, I took public transit (14 Hastings/UBC) every day. For those who aren’t familiar with this bus route, it stops at every single stop for 63 stops! Needless to say, it was a slow bus that could take from 55 minutes up to 1.5 hours during rush hour. In the morning, I eat my breakfast and on the way home, I relax and listen to music/podcasts as a way to decompress at the end of the day. Overall, for those of us who have to commute, I would recommend making the best use of your time!

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

Tagged with: Dietetics, Food Nutrition and Health, Undergraduate

Tagged with Dietetics, Food Nutrition and Health, Undergraduate
Categories: Profile Undergraduate, Profiles

Beyond MFRE: Gabrielle Menard

January 10, 2020

Tagged with: 2020, Alumni, Master of Food and Resource Economics

Tagged with 2020, Alumni, Master of Food and Resource Economics
Categories: Uncategorized

Gerry Kasten

December 13, 2019

Gerry Kasten

Lecturer, Food, Nutrition and Health (Dietetics)

gerry.kasten@ubc.ca

FNH 324, 2205 East Mall

Honours Diploma, Commercial Cooking, Northern Alberta Institute of Technology

Bachelor of Science in Home Economics, Foods and Nutrition, University of Alberta

Dietetic Internship (Concentration B), Royal Columbian Hospital

Master of Science in Human Nutrition, University of British Columbia

FNH 340 - Food Theory and its Applications. This course examines theoretical principles of food preparation based on the physical and chemical properties of food, as well as the experimental and practical application of scientific principles and theories to problems of food preparation. Restricted to 3rd year Dietetics Students. It is co-instructed with Joel Barohn.

FNH 473 - Applied Public Health Nutrition. This course explores the theory and methods in public health nutrition and health promotion program planning to assess, plan, implement, and evaluate nutrition-related programs for communities and populations. It considers factors affecting behavior and the social determinants of health. Students work with Community Partners on Community-Based Experiential Learning projects to benefit both the University's and Partner’s communities.

Kasten, G. Listen… and Speak: A Discussion of Weight Bias, its Intersections with Homophobia, Racism, and Misogyny, and Their Impacts on Health Canadian Journal of Dietetic Practice and Research 2018; Vol. 79, No. 3: page 133. Available at http://dcjournal.ca/doi/pdfplus/10.3148/cjdpr-2018-023

Kasten, G., et al. Incorporating weight stigma messaging into a physician-targeted webinar presentation on a plate-based healthy eating resource. 4th Annual Weight Stigma Conference. 2016 Vancouver, BC. https://weightstigmaconference.com/vancouver-2016/

Kasten, G., et al. Developing a “Health At Every Size®” collaborative practice support group. Canadian Journal of Dietetic Practice and Research 2012; Vol. 73, No. 3: page e276.

Kasten, G. Food Choices Amongst Gay Men. M.Sc. Thesis (2009). https://open.library.ubc.ca/cIRcle/collections/ubctheses/24/items/1.0067225

Kasten, G. and Morley, N.C. Evaluating an email distribution list as a communication tool amongst dietitians. Canadian Journal of Dietetic Practice and Research 2006; Vol. 67, No. 3: page 157

2019 Vancouver Coastal Health Lifetime Achievement Award
2018 The Ryley Jeffs Memorial Lecture Award, Dietitians of Canada
2017 Association Catalyst, Member Recognition Award, Dietitians of Canada
2013 Fellow of Dietitians of Canada
2004 Dietitians of Canada Memorial Award Graduate Scholarship
2002 Jackie McConkey-Bridges’ Nutrition Communication Award
2002 Isabel Loucks Foster Public Health Scholarship Bursary
1982 Alberta Prize Award Scholarship
1982 Alberta Hotel Award Scholarship
1982 Travel Alberta Award Scholarship

Gerry Kasten loves food! He was born to a farming family and still helps his brother bring in the harvest each year. He has worked as a Public Health Dietitian in BC for the past thirty years, and has led the boards of directors of both Dietitians of Canada and the BC Agriculture in the Classroom Foundation. Gerry’s chequered past has led him to a critical analysis of the constructions of gender, particularly as they are enacted through food.

He wants to live in a world where people celebrate food, sharing it with those they love, taking its pleasure without restraint because its flavour saturates their most sensuous appetites.

Tagged with: Faculty, Food Nutrition and Health

Tagged with Faculty, Food Nutrition and Health
Categories: Profile Faculty, Profiles

Jerzy Zawistowski

December 12, 2019

Jerzy Zawistowski

Academic Director, Master of Food Science Program

Adjunct Professor

Sessional Lecturer

604 822-9449

jerzy.zawistowski@ubc.ca

FNH 209, 2205 East Mall

Master of Food Science

Ph.D. – Food Science, Interdepartmental Program in Food and Nutritional Sciences, University of Manitoba, Winnipeg, Canada, 1988

M.Sc. - Human Nutrition, Warsaw University of Life Sciences (SGGW), Poland, 1981

B.Sc. - Food Technology - Human Nutrition, Warsaw University of Life Sciences (SGGW), Poland, 1981

Dr. Zawistowski research focus on functional foods and nutraceuticals. This includes health benefits as well as regulatory aspect of bioactive food components, particularly in the area of risk reduction of coronary heart disease.

FOOD 528 - International Food Law and Regulations
FOOD 510 – Advances in Food Science
FNH 402 – Functional Foods and Nutraceuticals

Dr. Zawistowski co-teaches also other graduate courses (FOOD 511, FOOD 531) in the Master of Food Science (MFS) program.

Kopec, A. and Zawistowski, J. 2024. Diet, bioactive and functional food ingredients in weight management. In: Addressing Obesity through Body Recomposition: A Metabolic Alternative to Weight Loss. D. Bagchi (Ed.). Chapter, pp., CRC Press, Taylor and Francis Group, Boca Raton, Fl, USA, submitted.

Zawistowski, J. 2023. The Global Regulations and Health Claims on Natural Dietary Antioxidant Supplements. In: Dietary Supplements with Antioxidant Activity - understanding mechanisms and potential health benefits. C. Alasalvar, F. Shahidi, and C-T. Ho (Eds). Chapter 2, pp. 11-39. Royal Society of Chemistry, Cambridge, UK.

Zawistowski, J. and Kopeć, A. 2022. Effect of functional food ingredients on nutrient absorption and digestion. In: Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health. D. Bagchi (Ed.). Chapter 13, pp. 173-193. Elsevier.

Ziobroń, M., Kopeć ,A., Skoczylas, J., Dziadek, K., Zawistowski, J. 2021. Basic Chemical Composition and Concentration of Selected Bioactive Compounds in Leaves of Black, Red and White Currant. Appl. Sci. 11:7638, https://doi.org/10.3390/ app11167638.

Yegin, S., Kopec, A., Kitts, D.D. and Zawistowski, J. 2020. Dietary fiber: a functional food ingredient with physiological benefits. In: Dietary Sugar, Salt, Fat and Calories in Human Health. D. Bagchi (Ed.). Elsevier. (In Press).

Zawistowski, J. 2019. Regulation of functional foods in selected Asian countries in the Pacific Rim. Revised and Updated. In: Nutraceuticals and Functional Foods Regulations in the United States and Around the World. 3rd edition. D. Bagchi (Ed.) Chapter 33. Elsevier.

Zawistowski, J., Kopeć, A., Jędrszczyk, E., Francik, R. and Bystrowska, B. 2018. Garlic grown from air-bulbils and its potential health benefits. In: Advances in Plant Phenolica: From Chemistry to Human Health. G.K. Jayaprakasha, B.S. Patil and G. Gattuso (Eds), Chapter 17, pp. 315-328. ACS Symposium Series, American Chemical Society, Washington, DC Books.

Orem, A., Alasalvar, C., Kural, B.V., Yaman, S., Orem, C.,Karadağ, A., Pelitli, E.P. and Zawistowski, J. 2017. Cardio-protective effects of phytosterol-enriched functional black tea in mild hypercholesterolemia subjects. J. Functional Foods. 31:311-319.

Zawistowski, J and Jones, P. 2015. Regulatory aspects related to plant sterol and stanol supplemental foods. J AOAC International, 98:1-7.

Sosnowski, R. and Zawistowski, J. 2014. Words of wisdom. Expert opinion on “Plasma Phospholipid Fatty Acids and Prostate Cancer Risk in the SELECT Trial” by Theodore M. Brasky and co-workers. Eur. Urology, 65: 1012.

2022 – Merit Award of the International Society for Nutraceuticals and Functional Foods (ISNFF) for outstanding contributions to the nutraceuticals and functional foods discipline and service to the ISNFF
Certified Food Scientist (since 2013) awarded by Institute of Food Technologists for demonstrating competence and proficiency in food science as demonstrated by professional experience and education
Medal of Merit of Professor Franciszek Nowotny in recognition of services to the Faculty of Food Technology, Agriculture University of Krakow, Poland
Garson N. (Gerry) Vogel Memorial Award, University of Manitoba

UBC Dietetics Major, Cohen Lab Website

Treasurer for the International Society of Nutraceuticals and Functional Foods (ISNFF) - appointed in 2022
International Supervisor for Institute of Food Science and Technology, Chinese Academy of Agricultural Science – appointed in 2017
Academic Consultant for Institute of Food Science and Technology, Chinese Academy of Agricultural Science – appointed in 2017
Member of Executive Committee for British Columbia Institute of Food Technologists (as a Representative of Food, Nutrition and Health, UBC) 2016 – 2018
BC Functional Foods and Nutraceutical Network (BCFN), A Founding member and a member of Organizational Committee (1998-2015) – Chairman and Director
Active reviewer for Journal of Functional Foods, Food Chemistry, Food and Agricultural Immunology, Lipids
Author of 13 international patents in the field of formulation, therapeutic benefits and processing of functional foods

Tagged with: Faculty, Food Science, Master of Food Science

Tagged with Faculty, Food Science, Master of Food Science
Categories: Profile Faculty, Profiles

Tamara Cohen

December 12, 2019

Tamara Cohen

Director of Dietetics
Assistant Professor, Food, Nutrition and Health

Investigator, Healthy Starts, BC Children’s Hospital Research Institute

604 827-0362

tamara.cohen@ubc.ca

FNH 218, 2205 East Mall

PhD McGill University- Area of Focus: Childhood Obesity Family-Based Lifestyle Intervention

MSc McGill University - Area of Focus: Lifestyle Behaviours during Pregnancy

BSc (Dietetics Major) - McGill University

My broad research interests lie in understanding the interplay between different lifestyle behaviours, in particular eating behaviours, as they relate to weight management. My research is patient-oriented and always involves dietitians in the forefront of lifestyle interventions. I work with different populations, including adults living with an overweight condition or obesity and adolescents living with severe obesity. I am also interested in studying different methods of dietary assessment that include mobile applications.

FNH 380- Professional Practice (Dietetics)

Please see Google Scholar for a full list of publications.

2021 CIHR Early Career Research Award in Maternal and Child Health
2021 UBC Research Excellence Cluster Award
2020 SSRHC Insight Development Grant
2020 UBC SPARC Hampton Award
2019 PERFORM Centre Multidisciplinary Research Award, Concordia University
2018 R. Howard Webster Foundation
2012 Canadian Institutes of Health Research Fredrick Banting and Charles Best Doctoral Research Award (PhD)
2013 GREAT Travel Award, School Human Nutrition, McGill University (PhD)
2012 Graduate Research Enhancement and Travel Award, McGill University (PhD)
2014 Walter M. Stewart Postgraduate Scholarship in Agriculture, McGill University (PhD)
2010 Provost Graduate Fellowship, School of Human Nutrition, McGill University (PhD)
2009 Applied Population and Public Health Master’s Research Award from the Canadian Public Health Association, Canadian Institute for Health Information and the Government of Canada (MSc)
2005 Canadian Institutes of Health Research Summer Student Award (BSc)