Introduction
Master of Food Science
The Food Science group at UBC offers internationally recognized and highly respected M.Sc. and Ph.D. degrees. While the M.Sc. has a research focus and is well suited for those who are interested in a career in research, the Master of Food Science (MFS) meets the worldwide demand for graduates of advanced degrees for government and private industry involved in the large-scale manufacturing and/or distribution of food products.
MFS students graduate with first hand knowledge of the food industry in Canada. In addition, they have experience in international food markets and a global perspective that will be invaluable to industries wishing to expand their food exports to Asia, North and South America, as well as Europe.
The MFS is a professional degree, appropriate for many positions in food industry and government that do not have a strong research component. The program does not require a research thesis, but does require a less intensive research project.. The main learning approach is course work, including problem-based learning. The MFS is ideal for professionals already working in government, industry or private practice who want to upgrade their skills. A huge advantage of the MFS compared to similar qualifications is that it can be completed within a twelve-month period.
The program will develop competencies in a variety of areas, including:
- Recent advances in food chemistry, microbiology, analysis, and processing, biotechnology, toxicology and research methods, and how these impact on food production, quality, and safety.
- Key factors influencing the various aspects of production, processing, and marketing of foods in a global context, including socioeconomic, political, and cultural perspectives.
- Regulatory requirements for the production, processing, and distribution of safe, wholesome, and nutritious food.
- Requirements for the development of food products with the required quality and safety attributes.
- Design of processes and HACCP plans for the production of safe food products.
- Methods used to sample, inspect, and characterize foods with regard to their safety, composition and quality.