Our team of seven consists of UBC students from the Faculty of Land and Food Systems. Read below to find out more about the varied interests of our members! Also see their hand-drawn pictures of different important components related to canning!

 

Amy Huang

Amy is in her 3rd year of the Food and Nutritional Science double major. She is interested in food processing and what type of food can give us specific nutrients. She has little experience in home canning but is eager to know more about it.

 

Bonnie Chan

Bonnie is in her fourth year of the Food and Nutritional Sciences Double Major Program. She has taken several courses on industrial preservation methods and would like to see how her knowledge may apply to this project. She is interested in food nutrition as it relates to personal health, food safety and environmental sustainability.

Drew Bondar  

Drew is a third year student in Applied Biology majoring in Food and the Environment. Although he has not taken any courses regarding food preservation processes, he does have some experience canning food with family members in the past. With regards to this project, Drew is interested in issues surrounding food security and how basic food preservation techniques such as home canning can increase an individuals food security and broaden an individuals knowledge about the food system overall.

Jasmine Lee 

Jasmine is in her fourth year of the Food and Nutritional Science Double Major Program. She has taken courses about the science behind the different types of preservations, but has little experience with home canning. Her interests include eating sustainably, gardening and searching for innovative food products and packaging. She is currently volunteering for the Waste Reduction Project at a long-term care facility, where she serves yummy desserts to the residents!

 

Joyce Liao

Joyce is in her fourth year of Food and Nutritional Sciences Double Major in the faculty of Land and Food Systems. She would like to apply the knowledge that she learned from other courses related to industrial food preservation to helping people improve their food safety and food security. She is also interested in the nutrition of the food and sustainability of the food system.

Nathan Lee

Nathan is in his third year of education within the Food and Nutritional Sciences Program. He has taken introductory courses to food preservation and many courses in the Biology and Nutrition field. His main interests are technology, fitness, health, and sustainable eating.

 

 

Sophie Dong 

Sophie is in her fourth year of Food, Nutrition and Health major in the faculty of Land and Food Systems. She is fairly new to the topic of home canning, however she is interested in learning about how to improve the community food sustainability and food security.