Food and Nutritional Sciences (Double Major)

FOOD AND NUTRITIONAL SCIENCES DOUBLE MAJOR

The Food and Nutritional Sciences Double Major allows you to combine an interest in nutrition and food science, giving you the best of both worlds. In this double major, your program will focus on the core requirements of both the Food Science Major and the Nutritional Sciences Major. Practical hands-on training in the lab, close interaction with industry partners throughout your program and professional accreditation by the Institute of Food Technologists (IFT) give you a powerful head start in any number of exciting careers in the food and nutrition sectors.

What You Need to Know

The Food and Nutritional Sciences Double Major at UBC integrates content from both Food Science and Nutritional Sciences, giving you a solid foundation in the principles of food science with respect to the manufacture, preservation and quality of food products. You’ll also explore the role of food in human health. After you finish this program, you’ll be uniquely positioned to contribute to the development of healthy foods for optimal living — an exciting frontier to be working on in today’s world.

In pursuing this double-major program, you’ll be eligible to apply for IFT, or Canadian Institute of Food Science and Technology (CIFST) scholarships, provided you’re a member of the association.

The Food and Nutritional Sciences Double Major combines the core degree requirements of both the Food Science major and the Nutritional Sciences major. This program gives you a strong foundation in human nutrition with applied knowledge from the fields of food chemistry, analysis, microbiology, processing and engineering. You’ll gain practical hands-on lab experience and training, and will enjoy many opportunities to interact with industry partners throughout the year, both through your coursework and through events hosted by the BC Food Technologists. The Food and Nutritional Sciences Double Major is a professional program accredited by the Institute of Food Technologists (IFT). Widely recognized in the United States and increasingly here in Canada, IFT certification after graduation benefits your career by demonstrating your competency to potential employers. It is not, however, a requirement for employment in the field.

In the Food and Nutritional Sciences Double Major, you will take a combination of degree requirements (required of all students) and restricted electives (courses selected from a curated list of approved electives). You’ll also be able to take a limited number of unrestricted electives (courses you get to pick yourself).

As a Food and Nutrition Sciences Double Major student, you’ll need to build a strong foundation with courses in math, chemistry, biology and physics. In later years, you’ll branch out and explore aspects of food and nutrition sciences in greater depth, like in the following courses:

  • FNH 300: Principles of Food Engineering
  • FNH 350: Fundamentals of Nutrition
  • FNH 398: Research Methods in Human Nutrition
  • FNH 405: Microbiology of Food and Beverage Fermentation
  • FNH 370: Nutrition Assessment
  • FNH 371: Human Nutrition over the Lifespan

To see the complete list of required courses for this program, please consult the UBC Academic Calendar. Current students, please use the ‘Degree Navigator’ tool in your Student Service Centre (SSC) to track your progress.

FNH General/Nutritional Sciences (major declared 2018W and beyond)

Suggested Restricted Electives for Nutritional Science Major and Suggested Health Electives for Food, Nutrition and Health Major

2nd-year Restricted Electives for the Food, Nutrition and Health Major can be selected from any of the following courses (please make sure you meet the prerequisites for these courses):

  • APBI 260, 265, 290
  • BIOL 204, 205, 230, 233, 234, 260
  • CHEM 211
  • ECON 101 (or ECON 310), ECON 102 (or ECON 311)
  • ENVR 200
  • FMST 210
  • KIN 230, 231, 261, 275, 284
  • MICB 201
  • PSYC 207, 208, 216, 218, 270, 277, 278

Restricted electives for the Nutritional Science major must be selected from courses numbered 300 or above. Students interested in focusing their electives on the areas of Human Nutrition, International Nutrition and Population and Public Health, are recommended to select electives as noted; however, students can use any combination of electives listed below to fulfill their degree requirement.

Health Electives for the Food, Nutrition and Health Major include FNH 370, FNH 371, FNH 402, FNH 477 and courses listed below that are marked with an asterisk (*).

Permission to use courses that are not on this list as a Restricted elective or a Health elective must be obtained from a program advisor.

Human Nutrition

  • Upper level BIOC, BIOL, CAPS, CHEM, MICB, MEDG, PCTH, STAT
  • FNH 402*, FNH 474, FNH 497*, FNH 499*

International Nutrition

  • ANTH, 407, 429
  • ECON 317, 335
  • FNH 301, 302, 309, 313, 355, 402, 413, 473, 497, 499
  • FRE 306, 340, 374
  • GRSJ 305
  • POLI 352, 363, 366, 367, 369
  • PSYC 314*
  • SOCI 301A, 302A, 360B, 361A, 484A
  • SPPH 400

Population and Public Health

  • Upper level PSYC, SPPH, STAT
  • FMST 312, 314, 316, 436
  • FNH 355, 490, 497, 499
  • PSYC 302, 304, 304, 307, 314, 315, 360, 361, 365
  • SOCI 301A, 324, 342, 415A, 420A, 425A, 440A, 444, 479A*

Other courses approved as restricted electives for the Nutritional Science major include:

  • ANTH 425 Nutritional Archaeology
  • ANTH 428 Medicine, Society, and Culture
  • ANTH 429 Global Health in Cross-Cultural Contexts
  • FMST 312 Parent-child Relationships
  • FMST 314 Relationship development
  • FMST 316 Human Sexuality
  • FMST 436 Family Life Education
  • FNH 342 Consumer Aspects of Food
  • FNH 355 International Nutrition
  • FNH 405 Microbiology of Food and Beverage Fermentation
  • FNH 413 Food Safety
  • FNH 471 Human Nutrition Over the Life Span
  • FNH 473 Nutrition Education in the Community
  • GRSJ 310* Issues in Gender and Health
  • HESO 400* Sociocultural Determinants of Health
  • KIN 425* Aging, Health and the Body
  • KIN 464* Health Promotion and Physical Activity
  • KIN 465* Interculturalism, Health and Physical Activity
  • KIN 469* Chronic Health Issues, Physical Activity, and Community Practice
  • LFS 302A/B International Field Studies
  • LFS 340 First Nations Health and the Traditional Role of Plants
  • LFS 400 Digital Communication Topics in Agriculture
  • LFS 450 Land, Food, and Community III
  • LFS 496A/B Career Development Internship
  • PHIL 433 Bio-Medical Ethics
  • POLI 350 Public Policy
  • POLI 364A International Organizations
  • PSYC 314* Health Psychology
  • PSYC 322 Adulthood and Aging
  • SOCI 301A Sociology of Development and Underdevelopment
  • SOCI 324 Sociology of the Life Course
  • SOCI 342 Consumers and Consumption
  • SOCI 415A Theories of Family and Kinship
  • SOCI 420A Sociology of the Environment
  • SOCI 423 Sociology of Food
  • SOCI 425A Urban Sociology
  • SOCI 440A Economic Sociology
  • SOCI 444 Sociology of Aging
  • SOCI 473 Sociology of Mental Illness
  • SOCI 479* Social Determinants of Health
  • SOCI 484* Sociology of Health and Illness
  • SPPH 300* Working in International Health
  • SPPH 400* Health Care Team Development
  • SPPH 401* Health Care Ethics
  • SPPH 402 HIV/AIDS Prevention and Care
  • SPPH 404* First Nations Health: Historical and Contemporary Issues
  • SPPH 406 Aging from an Interdisciplinary Perspective
  • SPPH 407 Disability and Justice
  • SPPH 408* Topics in Aboriginal Health: Community-based Learning Experience
  • SPPH 409 International Indigenous Experiences of Colonization
  • SPPH 410* Improving Public Health
  • SPPH 411 Violence Across the Lifespan

source: http://wiki.ubc.ca/LFS:Restricted_Electives/FNH

Food, Nutrition and Health (major declared in 2017W or earlier)

Food, Nutrition and Health Major

  • ADHE 327 Teaching Adults
  • ADHE 329 Developing Short Courses, Workshops and Seminars
  • APBI 260 Food and Environment I
  • APBI 311 Animal Physiology I
  • APBI 312 Animal Physiology II
  • APBI 314 Animals and Society
  • APBI 315 Animal Welfare and the Ethics of Animal Use
  • APBI 318 Applied Plant Breeding
  • APBI 324 Introduction to Seed Plant Taxonomy
  • APBI 327 Introduction to Entomology
  • APBI 342 Soil Biology
  • APBI 360 Agroecology II
  • APBI 398 Research Methods in Applied Animal Biology
  • APBI 401 Soil Processes
  • APBI 402 Sustainable Soil Management
  • APBI 403 Soil Sampling, Analyses and Data Interpretation
  • APBI 418 Intensive Fish Production
  • APBI 419 Fish Health
  • APBI 426 Plant-Microbe Interactions
  • APBI 428 Integrated Pest Management
  • APBI 440 Plant Genomics
  • APBI 444 Agroforestry
  • APBI 460 Advanced Agroecology
  • APBI 495 Principles of Wildlife Management in Forests and Agricultural Environments
  • BIOC 203 Fundamentals of Biochemistry
  • BIOC 302 General Biochemistry
  • BIOC 402 Proteins: Structure and Function
  • BIOC 403 Enzymology
  • BIOC 410 Nucleic Acids-Structure and Function
  • BIOL 201 Cell Biology II: Introduction to Biochemistry
  • BIOL 301 Biomathematics
  • BIOL 310 Introduction to Animal Behaviour
  • BIOL 320 Survey of Algae
  • BIOL 325 Introduction to Animal Mechanics and Locomotion
  • BIOL 328 Introductory Parasitology
  • BIOL 331 Developmental Biology
  • BIOL 332 Protistology
  • BIOL 335 Molecular Genetics
  • BIOL 336 Fundamentals of Evolutionary Biology
  • BIOL 337 Introductory Genetics Laboratory
  • BIOL 347 Principles and Methodology in Biological Research
  • BIOL 352 Plant Physiology II: Plant Development
  • BIOL 362 Cellular Physiology
  • BIOL 402 Aquatic Ecology
  • BIOL 404 Ecological Methodology
  • BIOL 415 Evolutionary Processes in Plants
  • BIOL 416 Principles of Conservation Biology
  • BIOL 418 Evolutionary Ecology
  • BIOL 430 Genome Evolution
  • BIOL 434 Population Genetics
  • BIOL 441 Cell Biology of Intracellular Trafficking
  • BIOL 450 Molecular Adaptation of Animals to the Environment
  • BIOL 454 Comparative Animal Physiology
  • BIOL 462 Ecological Plant Biochemistry
  • BIOL 463 Gene Regulation in Development
  • CAPS 301 (previously PHYL 301) Human Physiology
  • CAPS 390 Introduction to Microscopic Human Anatomy
  • CAPS 391 Introduction to Gross Human Anatomy
  • CHBE 230 Computational Methods
  • CHBE 241 Material and Energy Balances
  • CHBE 251 Transport Phenomena I
  • CHBE 344 Unit Operations I
  • CHBE 345 Unit Operations II
  • CHEM 205 Physical Chemistry
  • CHEM 211 Introduction to Chemical Analysis
  • CHEM 301 Aqueous Environmental Chemistry
  • CHEM 304 Fundamentals of Thermodynamics and Statistical Mechanics
  • CHEM 305 Biophysical Chemistry
  • CHEM 311 Instrumental Analytical Chemistry
  • CHEM 312 Introduction to Quantum Mechanics and Spectroscopy
  • CHEM 313 Advanced Organic Chemistry for the Life Sciences
  • CHEM 330 Advanced Organic Chemistry
  • CHEM 401 Principles of Spectroscopy
  • CHEM 411 Synthesis and Chemistry of Natural Products
  • CNPS 362 Basic Interviewing Skill
  • CNPS 364 Family Education and Consultation
  • ECON 101 Principles of Microeconomics
  • ECON 102 Principles of Macroeconomics
  • ECON 221 Introduction to Strategic Thinking
  • ECON 226 Making Sense of Economic Data
  • ECON 234 Wealth and Poverty of Nations
  • ECON 255 Understanding Globalization
  • ECON 301 Intermediate Microeconomic Analysis I
  • ECON 302 Intermediate Macroeconomic Analysis I
  • ECON 303 Intermediate Microeconomics II
  • ECON 310 Principles of Microeconomics
  • ECON 311 Principles of Macroeconomics
  • ECON 325 Introduction to Empirical Economics
  • ECON 326 Methods of Empirical Research in Economics
  • FMST 210 Family Context of Human Development
  • FMST 312 Parent-child Relationships
  • FMST 314 Relationship development
  • FMST 316 Human Sexuality
  • FNH 300 Principles of Food Engineering
  • FNH 301 Food Chemistry I
  • FNH 302 Food Analysis
  • FNH 303 Food Product Development
  • FNH 309 Food Process Science
  • FNH 313 Microorganisms in Food Systems
  • FNH 330 Introduction to Wine Science 1
  • FNH 355 International Nutrition
  • FNH 370 Nutrition Assessment
  • FNH 371 Human Nutrition Over the Life Span
  • FNH 398 Research Methods in Human Nutrition
  • FNH 402 Functional Foods and Nutraceuticals
  • FNH 403 Food Laws, Regulations and Quality Assurance
  • FNH 405 Microbiology of Food and Beverage Fermentation
  • FNH 413 Food Safety
  • FNH 436 Integrated Functional Genomics
  • FNH 455 Applied International Nutrition
  • FNH 472 Maternal and Fetal Nutrition
  • FNH 473 Applied Public Health Nutrition
  • FNH 474 Sport Nutrition
  • FNH 477 Nutrition and Disease Prevention
  • FNH 497A-E Directed Studies in Food, Nutrition and Health
  • FRE 295 Managerial Economics
  • FRE 302 Small Business Management in Agri-food Industries
  • FRE 306 Introduction to Global Food Markets
  • FRE 340 International Agricultural Development
  • FRE 374 Land Economics
  • FRE 385 Quantitative Methods for Business and Resource Management
  • FRE 420 Trade and Domestic Policy in Global Food Markets
  • FRE 490 Current Issues in Food and Resource Economics
  • FRST 430 Advanced Biometrics
  • KIN 190 Anatomy and Physiology I
  • KIN 191 Anatomy and Physiology II
  • KIN 303 High Performance Conditioning in Physical Activity and Sport
  • KIN 351 Biomechanics II Mechanical Properties of Tissues
  • KIN 361 Introduction to Athletic Training
  • KIN 373 Research Methods in Human Kinetics
  • KIN 375 Exercise Physiology II
  • KIN 461 Prevention of Sports Injuries I
  • KIN 464 Health Promotion and Physical Activity
  • KIN 471 Prevention of Sports Injuries II
  • LFS 302A/B International Field Studies
  • LFS 400 Audio Storytelling
  • LFS 450 Land, Food, and Community III: Food System Sustainability
  • LFS 496A/B Career Development Internship
  • MICB 202 Introductory Medical Microbiology and Immunology
  • MICB 203 Basic Microbiological Laboratory
  • MICB 300 Microbial Ecology
  • MICB 301 Microbial Ecophysiology
  • MICB 302 Immunology
  • MICB 306 Molecular Virology
  • MICB 308 Paradigms in Bacterial Pathogenesis
  • MICB 325 Analysis of Microbial Genes and Genomes
  • MICB 402 Advanced Immunology
  • MICB 404 Topics in Molecular Bacterial Pathogenesis
  • MICB 405 Bioinformatics
  • MICB 406 Topics in Molecular Virology
  • MICB 407 Viral Infections in Humans
  • MICR 408 Advanced Bacterial Pathogenesis
  • MICB 412 Topics in Immunological Research
  • MICB 418 Industrial Microbiology and Biotechnology
  • PHIL 333 Bio-Medical Ethics
  • PHYS 101 Energy and Waves
  • PCTH 325 Rational Basis of Drug Therapy
  • PSYC 300A Abnormal Psychology- ABNORMAL PSYC
  • PSYC 301 Brain Dysfunction and Recovery
  • PSYC 302 Infancy
  • PSYC 304 Brain and Behaviour
  • PSYC 305A Personality Psychology- PERSONALITY PSYC
  • PSYC 306A Principles of Animal Behaviour- PRIN ANIML BEHAV
  • PSYC 307 Culture Psychology
  • PSYC 308A Social Psychology- SOCIAL PSYC
  • PSYC 309A Cognitive Processes-COGNTV PROCESSES
  • PSYC 314 Health Psychology
  • PSYC 315 Childhood and Adolescence
  • PSYC 319 Applied Developmental Psychology
  • PSYC 360 Biopsychology
  • PYSC 361 Motivation
  • PYSC 365 Cognitive Neuroscience
  • PSYC 367 Sensory Systems
  • SOCI 200 Sociology of the Family
  • SOCI 240A Introduction to Social Interaction
  • SOCI 301A Sociology of Development and Underdevelopment
  • SOCI 324 Sociology of the Life Course
  • SOCI 342 Consumers and Consumption
  • SOCI 440A Economic Sociology
  • SOCI 360A Sociology and Natural Resources
  • SOCI 415A Theories of Family and Kinship
  • SOCI 425A Urban Sociology
  • SOCI 444 Sociology of Aging
  • SPPH 200 Understanding the Sociocultural Determinants of the Health of Populations
  • SPPH 300 Working in International Health
  • SPPH 400 Statistics for Health Research
  • SPPH 410 Improving Public Health: an Interprofessional Approach to Designing and Implementing Effective Interventions
  • SPPH 411 Violence Across the Lifespan

source: http://wiki.ubc.ca/LFS:Restricted_Electives/FNH_(2017W_or_earlier)

Minors

You may choose to supplement your Food and Nutritional Sciences Double Major with a minor program, which involves taking courses in a subject area outside of your specialization. As a Food, Nutrition and Health student, you are eligible to apply for a Minor in Arts, a Minor in Commerce, a Minor in Science, a Minor in Fermentations or a Minor in Kinesiology. To learn more about minors, including application timelines, click here.

Dual Degree with Master of Management

If you’re thinking of taking your Food, Nutrition and Health degree to another level — or into the business arena — you may want to apply for the Bachelor of Science (Food, Nutrition and Health) – Master of Management Dual Degree. Please note: admission to this program is primarily available to students coming directly out of high school. Depending on enrolment, the UBC Sauder School of Business may release a limited number of spaces on a competitive basis to students who are going into their third year at UBC (or those who are transferring to UBC for their third year). Learn more about this dual-degree program option and the application process in the Faculty of Commerce and Business Administration section of the UBC Academic Calendar.

The Food and Nutritional Sciences Double Major is competitive, which means you will need to apply if you wish to be considered. Both your academic performance and a letter of intent count toward UBC’s assessment of your fit for the major. You can find out more about admission requirements and timelines in the UBC Academic Calendar.

If you are a high school, college or university student and you want to major in Food, Nutrition and Health at UBC, you should apply for the Bachelor of Science in Food, Nutrition and Health. You can learn more here.

Where Can the Food and Nutritional Sciences Double Major Take You?

This dual degree prepares you for a vast array of fulfilling careers in the food and nutrition sectors. Here are just a few:

  • food product development technician
  • food analysis technician
  • quality assurance technician or manager
  • HACCP coordinator
  • microbiology technician
  • food processing specialist inspector
  • food laboratory manager
  • consumer product officer
  • And of course, the learning doesn’t have to stop at a bachelor’s degree. You can further your studies by pursuing a masters or PhD in Human Nutrition or Food Science.

Get a head start on your career-related work experience while you’re at UBC. Check out our job board for postings that relate to your field of study!

Got Questions?

If you are a prospective or current student with questions about planning for or choosing this major, or if you have questions about how your transfer credits apply, get in touch! One of our academic advisors in LFS Student Services will be glad to help you.

If you are already in the Food Science major and have specific questions about restricted electives and Directed Studies, please contact your program advisor, Vivien Measday.

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