UBC’s Bachelor of Science in Food, Nutrition and Health spans the continuum from the production and processing of food
to its marketing, consumption, and impact on community and individual health. Within the Food, Nutrition and Health
program, you can choose your major to align with your interests and professional goals. Hands-on practical learning,
opportunities to connect with industry professionals and collaborative problem-solving are just some of the real-world
competencies you’ll develop. Earn a professional designation, build a foundation for medical or graduate studies,
or prepare for a career in global food markets — all of it is possible in Food, Nutrition and Health.
Explore the majors offered in the Food, Nutrition and Health program at UBC. For each major, you’ll find a brief summary
of what’s involved, some courses you might take as part of your studies, career possibilities for when you graduate,
and links to alumni who are using their Food, Nutrition and Health degree in their careers.
Professor, Food and Resource Economics (Jointly appointed with the Sauder School of Business)
James’ research is primarily theoretical. His early work was on farm credit and agricultural insurance markets and commodity futures markets. Following this James worked on various models of industrial organization with a focus on contracting with asymmetric information. Recent work has focused on agri-environmental contracts. Having read over 500 primarily empirical papers as editor of the AJAE, James intends to emphasize empirical applications more and theoretical applications less in future research.
My current research is the study of chromosome segregation in the budding yeast Saccharomyces cerevisiae (S. cerevisiae) using molecular biology and genomic tools. I am interested in understanding how chromosomes attach to spindle microtubules and segregate equally in mitosis.
I am interested in the virulence factors, stress response, and pathogenesis of microorganisms that post major threats to food safety and public health. I use molecular biology and genomic approaches to develop novel, rapid and reliable detection methods for foodborne pathogens.
I work on developing innovative and rapid sensing, instrumentation systems and detection methods for ensuring food safety as well as preventing food bioterrorism and fraud. We also apply molecular biology and genomic approaches to investigate stress response and pathogenesis of microorganisms that post threats to agri-food system
Assistant Professor, Food and Resource Economics Group
I am interested in the impacts of improved market access and property rights on land use and natural resources such as fish stocks, forests and biodiversity. I use mathematical models to guide my empirical analysis and to derive testable predictions. I often collaborate with environmental scientists to better understand and quantify the environmental changes and drivers.
My current research focuses on examining the impact of novel food processing technologies on food safety and quality. I am also developing novel extraction technologies for in-situ extraction and decontamination of bioactives, functional ingredients and nutraceuticals from plant components.
My research aims to understand how diet can impact health outcomes through epigenetic modifications, as well as how the epigenome can serve as a readout of dietary exposures. I investigate the link between bioactive food components, epigenetic alterations and carcinogenesis. I hope to discover strategies to prevent and manage chronic diseases.
I am interested in the physiology and biochemistry of nutrition-related diseases and in targeted and population-based prevention strategies of chronic diseases. My research specifically focuses on B-vitamins and their kinetics and functions in human metabolism.
My broad research interests include: maternal and child health, micronutrients, and global health. I am specifically interested in hemoglobin, iron and zinc biomarkers, the effect of inflammation on nutrition biomarkers, and genetic hemoglobinopathies and blood disorders (e.g., sickle cell, thalassemia).
Alongwith my co-authors I ask: at their modest values, do carbon taxes reduce gasoline consumption? Do they encourage people to buy fuel efficient vehicles? Do older consumers, especially women, perform better or worse while negotiating a price for a new car? What are the economics of car sharing—like Car2Go, and Evo? And what explains the autonomous emergence of electric rickshaws in India?
Assistant Professor, Chemical and Biological Engineering
My group develops and employs new experimental techniques for quantifying the effects of interfacial phenomena in multiphase liquids including foams and emulsions. One target of this research is improving formulation of food products and developing new functional foods.
Associate Professor, Food, Nutrition and Health
Graduate Advisor, ISLFS
My research focuses broadly on the social determinants of health and dietary choices. I am interested in how attitudes and behaviours related to eating, cooking, food selection, body image and body weight status are shaped by socio-cultural and neighbourhood-level factors.
Regulated agricultural markets and farm quotas, world food markets, trade policy, poverty alleviation, food security, rural-urban linkages (note - only considers students with a strong background in economics or agricultural economics)