Sessional Lecturer Food Science
Sessional Lecturer – Food Science Posted on April 11, 2022 Job Summary A Sessional Lecturer position is available with UBC’s Faculty of Land & Food Systems from September 1 – December 31, 2022. The candidate will be expected to teach FNH 300 Food Engineering (3 credits). This course involves 4 hr/week classroom instruction (3 hr […]
Associate or Assistant Professor in Food Science
Associate or Assistant Professor in Food Science Posted December 2, 2021 The Faculty of Land and Food Systems at the University of British Columbia, Vancouver, Canada (lfs-ps-2023.sites.olt.ubc.ca) is seeking an outstanding candidate for a full-time, tenure stream position at the rank of Associate or Assistant Professor within the Food, Nutrition and Health Program in the […]
Food Science Curriculum: Meeting Future Needs
Food Science Curriculum: Meeting Future Needs As the food industry changes to meet consumer demands, UBC’s food science curriculum is keeping up. In fall 2021, the BSc in Food, Nutrition and Health (Food Science major) launched two new courses, and a revised curriculum to better reflect the needs of the food industry. UBC offers B.C.’s […]
Research on Wagyu-style beef alternatives start at UBC
As Protein Industries Canada and its industry partners invest $7.6 million to produce made-in-Canada meat alternatives, students in LFS will have the opportunity to receive advanced training in making plant-based proteins.
Tier I Canada Research Chair in Agricultural, Food or Nutritional Science (Associate Professor / Professor)
Tier I Canada Research Chair in Agricultural, Food or Nutritional Science (Associate Professor / Professor) Posted September 23, 2021 The Faculty of Land and Food Systems (https://lfs-ps-2023.sites.olt.ubc.ca) at The University of British Columbia (Vancouver campus) invites applications from outstanding investigators for a Tier I Canada Research Chair in Agricultural, Food or Nutritional Science. The successful […]
Webinar Event: How Research and Innovation Drive the Food Industry
Join our webinar on June 22 to learn about food innovation at UBC and how industry partners work with our researchers to move BC forward.
Serendipitous Path in Food Science
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 […]
Nature’s Weapon Against Food-Borne Pathogens
Microscopic bacteria-eating viruses, known as bacteriophages or phages, are coming into favour as a way to combat food-borne pathogens. 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.
Edible Packaging is as Good For Your Food as it is For the Planet
A team of researchers is making improvements to edible packaging film as a way to reduce the use of plastic in the food industry.