Food, Nutrition, and Health

The Bachelor of Science in Food, Nutrition, and Health at The University of British Columbia is a comprehensive undergraduate program designed to equip students with a deep understanding of the science behind food and nutrition and their critical roles in human health. This interdisciplinary program blends coursework in biological sciences, nutritional sciences, and public health to prepare graduates for diverse careers in health promotion, dietary counseling, research, and policy development. Students in this program explore the fundamental principles of human nutrition, the biological and chemical processes involved in food intake and metabolism, and the social and cultural aspects of food choices. The curriculum emphasizes evidence-based decision making, critical thinking, and scientific research skills, enabling students to analyze nutritional issues and develop effective strategies to improve individual and community health outcomes. Throughout their studies, students have opportunities for experiential learning through lab work, community projects, and internships, which provide practical skills and real-world experience. The program also emphasizes the importance of ethical considerations and sustainability in food systems, encouraging students to think broadly about the impact of nutrition on society and the environment. Graduates of the Food, Nutrition, and Health program are well-prepared for careers in clinical practice, public health organizations, research institutes, food industries, and government agencies. They may also pursue graduate studies in nutrition, dietetics, or related health sciences. With a strong foundation in science and health promotion, alumni are equipped to contribute to the growing demand for nutrition experts dedicated to improving health and well-being at individual, community, and global levels.

The Bachelor of Science in Food, Nutrition, and Health at The University of British Columbia offers students an in-depth understanding of the critical roles that food and nutrition play in promoting health and preventing disease. This comprehensive program combines scientific knowledge in areas such as biology, chemistry, and human physiology with applied aspects of dietetics, public health, and community nutrition. Students will explore topics including the nutrition science underpinning human health, the impact of dietary choices on chronic disease prevention, and the role of food systems in global health issues. The curriculum emphasizes both theoretical foundations and practical skills, preparing graduates for careers in various sectors such as healthcare, research, food industry, and public policy.

Throughout the program, students will engage with courses that cover essential subjects like metabolism, biochemistry, food safety, food security, and dietary assessment methods. They will also study social sciences related to health behaviours, nutritional counselling, and community health initiatives. Laboratory work, research projects, and internship opportunities are integral components, providing hands-on experience and enabling students to apply their knowledge in real-world settings. The program also prepares students for professional certification pathways, such as becoming a registered dietitian, by offering relevant coursework and experiential learning opportunities.

Students are encouraged to participate in interdisciplinary projects and collaborate with faculty members who are experts in nutrition, food science, and health promotion. The program fosters critical thinking, scientific inquiry, and a commitment to improving population health through better nutrition. Graduates of this program will be equipped with the scientific expertise and practical skills necessary to make meaningful contributions to health promotion, disease prevention, and nutritional policy development. Whether aspiring to advance into graduate studies or enter the workforce directly, students will benefit from a rigorous education designed to meet the evolving needs of the food and health sector.

Program requirements for the Bachelor of Science in Food, Nutrition, and Health at The University of British Columbia typically include a combination of prerequisite courses, elective options, and program-specific core courses designed to provide a comprehensive understanding of food systems, nutrition science, and health promotion. Applicants must hold a high school diploma or equivalent with strong academic performance in subjects such as biology, chemistry, mathematics, and English. In addition to academic credentials, some programs may require standardized test scores such as the SAT or ACT, though UBC's undergraduate admissions often emphasize high school grades.

Once admitted, students are expected to fulfill the Faculty of Land and Food Systems’ core course requirements, which generally include foundational courses in human nutrition, food sciences, and health sciences. Specifically, students might take courses like Introduction to Food, Nutrition, and Health, Human Anatomy and Physiology, Food Policy and Management, and Public Health Principles. To support interdisciplinary learning, programs may incorporate electives from related fields such as psychology, sociology, or environmental sciences.

Graduate-level specialization involves completing a series of required courses, a minimum number of credits in upper-year courses, and often a research project or thesis. Students interested in research may also need to meet additional prerequisites for thesis-based options, including laboratory experience or prior coursework in research methods. Certain professional pathways may require certification or supervised practice components, which could entail completing internships or practicum placements approved by relevant health and nutrition authorities.

In terms of program duration, completion typically takes four academic years for undergraduate students, with opportunities for co-op placements and experiential learning to enhance practical skills and employability. Participants are encouraged to engage in seminars, workshops, and community projects aligned with current issues in food security, nutrition policy, and sustainable food systems. Overall, the program aims to produce graduates equipped with a solid foundation in scientific principles, critical thinking, and practical skills to address complex health and nutrition challenges at local and global levels.

Want to improve your English level for admission?

Prepare for the program requirements with English Online by the British Council.

• ✔️ Flexible study schedule
• ✔️ Experienced teachers
• ✔️ Certificate upon completion

📘 Recommended for students with an IELTS level of 6.0 or below.

Enroll in the course

The University of British Columbia offers various financing options for students enrolled in Food, Nutrition, and Health programs. These options include government loans and grants, including provincial and federal financial aid programs designed to support undergraduate and graduate students. Canadian citizens and permanent residents are eligible to apply for government student loans through the British Columbia Student Assistance Program (BCSAP), which provides financial support based on assessed need. International students, while generally ineligible for provincial student loans, can seek alternative funding sources such as scholarships, bursaries, and external grants. UBC offers a range of merit-based scholarships for incoming and ongoing students, which are awarded based on academic achievement, leadership, and community involvement. These scholarships can significantly offset tuition fees and living expenses. Additionally, students can explore work-study opportunities and on-campus employment programs, which allow for part-time work aligned with students' schedules, enabling them to earn income while studying. Many students also access private funding through family support, external foundations, or corporate sponsorships. The university provides financial counseling and advising services to help students navigate their options, complete applications, and develop financial plans. Furthermore, students enrolled in Food, Nutrition, and Health programs may qualify for research assistantships or teaching assistantships, which provide stipends and enable students to gain valuable academic experience. UBC also offers emergency bursaries and hardship funds for students facing unforeseen financial difficulties. International students are encouraged to seek funding from their home countries or international organizations that offer scholarships for studying abroad. Overall, the university promotes access to financial resources to ensure that students can focus on their academic pursuits without undue financial stress.

The Food, Nutrition, and Health program at The University of British Columbia in Vancouver offers students a comprehensive understanding of the relationships between food, nutrition, and human health. This program is designed to prepare students for careers in dietetics, research, health promotion, food industry, and community health initiatives. Students explore various aspects of food science, the science of nutrition, and how dietary choices influence overall health and well-being. The curriculum emphasizes the importance of understanding metabolic processes, nutrition assessment, and the development of dietary plans tailored to individual and populations’ needs.

Throughout the program, students engage in both theoretical learning and practical application, including laboratory work, community projects, and internships with health organizations or food companies. The program also advocates for a multidisciplinary approach, integrating knowledge from biochemistry, physiology, public health, and social sciences. This prepares graduates to address contemporary issues such as nutritional epidemiology, food safety, sustainability in food production, and policy development.

Students have opportunities to specialize in areas such as dietetics, public health nutrition, or food science, depending on their career interests. The program emphasizes research skills and encourages students to participate in ongoing research projects conducted by faculty members. Upon completing the degree, graduates may pursue professional registration as dietitians or further graduate studies, depending on their career pathway.

The university’s Vancouver location provides students with access to a dynamic food and health community, extensive healthcare facilities, and opportunities for fieldwork in diverse settings such as local clinics, food organizations, and government agencies. The program is suitable for students passionate about promoting health through nutrition and interested in the science behind food and health policies. Overall, UBC’s Food, Nutrition, and Health program aims to produce competent professionals equipped with scientific knowledge, practical skills, and a strong commitment to improving health outcomes through better nutrition practices.