collageMASTER OF FOOD SCIENCE (MFS)
OVERVIEW
The Master of Food Science (MFS) program was launched in 2007 with a focus to prepare students for professional work in the food industry or government. Since its inception, the MFS program has trained up to 30 graduate students per year.
In the one-year program, you’ll gain a solid theoretical foundation in food science alongside valuable practical experience in the industry. You’ll build connections, gain teamwork and communication skills, and learn theory that you can apply globally.
Choose from a variety of courses in this flexible program and tailor your learning for the career you want and the background you already have. The emphasis in this professional program is on problem-based learning, so a thesis is not required – instead, you’ll gain valuable practical experience in a 3.5 month industry practicum.
WHAT MAKES THE PROGRAM UNIQUE?
MFS program is the only program in Canada to offer a one-year, non-thesis Master of Food Science degree. The program is unique in combining graduate level courses with a high quality practicum experience.
Every year a number of practicum sites either hire or extend their student’s contract. Although not all practicums result in an offer for post-graduation employment, some employers use their professional networks to refer graduates to their colleagues within the food sector.
Many of our alumni have commented that the combination of courses and practicum in this program has helped them to develop skills required for the current job market. In consultation with students, alumni and industry, the program continues to evolve, incorporating current topics relevant to the food sector.
PROGRAM STRUCTURE
After completing two semesters of course work, the program culminates with a 15‑week summer practicum in which the students get hands-on experience, working on a project in an industry or government setting. Throughout the years students have helped local, national and international food sectors to solve problems and provide advances in food safety, risk assessment, product development, sensory analysis and process validation studies.
QUICK FACTS
FacultyFaculty of Land and Food SystemsMode Of DeliveryIn person at UBC VancouverProgram ComponentsCoursework onlyAcademic UnitFaculty of Land and Food SystemsSpecializationFood ScienceTuition (First Year)Domestic: $13,194.80 | International: $40,878.10
) CHECK ELIGIBILITY
MINIMUM ACADEMIC REQUIREMENTS
The Faculty of Graduate and Postdoctoral Studies establishes the minimum admission requirements common to all applicants, usually a minimum overall average in the B+ range (76% at UBC). The graduate program that you are applying to may have additional requirements. Please review the specific requirements for applicants with credentials from institutions in:
- Canada or the United States
- International countries other than the United States
Each program may set higher academic minimum requirements. Please review the program website carefully to understand the program requirements. Meeting the minimum requirements does not guarantee admission as it is a competitive process.
ENGLISH LANGUAGE TEST
Applicants from a university outside Canada in which English is not the primary language of instruction must provide results of an English language proficiency examination as part of their application. Tests must have been taken within the last 24 months at the time of submission of your application.
Minimum requirements for the two most common English language proficiency tests to apply to this program are listed below:
TOEFL: TEST OF ENGLISH AS A FOREIGN LANGUAGE – INTERNET-BASED
Overall score requirement: 90
Reading
22
Writing
21
Speaking
21
Listening
22
IELTS: INTERNATIONAL ENGLISH LANGUAGE TESTING SYSTEM
Overall score requirement: 6.5
Reading
6.0
Writing
6.0
Speaking
6.0
Listening
6.0
OTHER TEST SCORES
Some programs require additional test scores such as the Graduate Record Examination (GRE) or the Graduate Management Test (GMAT). The requirements for this program are:
The GRE is not required.
PRIOR DEGREE, COURSE AND OTHER REQUIREMENTS
PRIOR DEGREE REQUIREMENTS
Undergraduate degree in Food Science or related subject.
COURSE REQUIREMENTS
The following subjects are prerequisites for the program and normally are taken before entering the program.
Non Food Science Courses:
- Organic Chemistry – 2 courses
- Biochemistry – 2 courses
- Calculus – 1 course
- Physics – 2 courses
- Statistics – 1 course
- Microbiology- 2 courses
And in the area of Food Science: four courses (12 credits) from the following six core courses or equivalent.
- Food Process Science (FNH 309)
- Food Chemistry I (FNH 301)
- Food Analysis (FNH 302)
- Food Laws, Regulations, & Quality Assurance (FNH 403)
- Micro Organisms in Food Systems (FNH 313)
- Principles in Food Engineering (FNH 300)
2) MEET DEADLINES
Application open dates and deadlines for an upcoming intake have not yet been configured in the admissions system. Please check back later.
3) PREPARE APPLICATION
TRANSCRIPTS
All applicants have to submit transcripts from all past post-secondary study. Document submission requirements depend on whether your institution of study is within Canada or outside of Canada.
LETTERS OF REFERENCE
A minimum of three references are required for application to graduate programs at UBC. References should be requested from individuals who are prepared to provide a report on your academic ability and qualifications.
STATEMENT OF INTEREST
Many programs require a statement of interest, sometimes called a “statement of intent”, “description of research interests” or something similar.
SUPERVISION
Course-based programs may assign academic advisors to cohorts of students, but usually do not require applicants to reach out to individual professors / faculty members to seek commitment as their supervisor. Please do not contact faculty members if you are applying to this program.
CITIZENSHIP VERIFICATION
Permanent Residents of Canada must provide a clear photocopy of both sides of the Permanent Resident card.
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