Food, Nutrition, and Health — Food and Nutritional Sciences

The Food, Nutrition, and Health — Food and Nutritional Sciences program at The University of British Columbia offers a comprehensive and interdisciplinary education designed to prepare students for careers in the rapidly evolving fields of nutrition, food science, and health. This program provides students with a solid foundation in the scientific principles underlying food production, nutrition, and their impacts on human health. Through a combination of coursework, laboratory experience, and research opportunities, students gain in-depth knowledge of how food components influence physiological functions and contribute to well-being.

The curriculum covers a wide range of topics including biochemistry, microbiology, physiology, dietetics, food safety, and public health nutrition. Students are introduced to the complexities of food systems, nutritional assessment, and the development of healthy eating guidelines. Emphasizing practical skills and evidence-based practices, the program prepares graduates to work effectively in diverse settings such as healthcare, food industry, research institutions, government agencies, and community organizations.

In addition to core sciences, students have opportunities to explore specialized areas such as sports nutrition, clinical nutrition, food product development, and nutritional genomics. The program encourages critical thinking and research literacy, enabling students to evaluate scientific literature and contribute to advancements in nutritional science. An experiential learning component, including internships and cooperative education (co-op) options, allows students to gain real-world experience and develop professional networks.

Graduates of the Food, Nutrition, and Health — Food and Nutritional Sciences program are well-equipped to pursue careers as dietitians, nutrition consultants, food safety auditors, or continue their education through graduate studies. The program's aim is to produce informed professionals who can address the global challenges of food security, sustainable nutrition, and health promotion, making meaningful contributions to improving quality of life through science-based solutions.

The Bachelor of Science in Food, Nutrition, and Health program at The University of British Columbia offers students a comprehensive education in the biological, nutritional, and health-related aspects of food. This interdisciplinary program is designed to prepare students for careers in nutrition, dietetics, food science, public health, research, and related fields. Throughout the program, students explore core topics such as human physiology, biochemistry, microbiology, and food science, alongside specialized courses in nutrition assessment, community nutrition, food safety, and public health policies. The curriculum emphasizes both theoretical knowledge and practical skills, enabling students to analyze research, design nutrition interventions, and develop evidence-based solutions to complex health challenges. Students gain hands-on experience through laboratory work, internships, and community projects, fostering a well-rounded understanding of how food influences health at individual and population levels. The program also highlights the role of sustainable food systems and ethical considerations in nutrition practice. Graduates of this program are well-equipped to pursue careers in health promotion, clinical nutrition, food industry regulation, research, or to continue their studies through graduate or professional programs such as dietetics or public health. The Faculty’s vibrant research environment and partnerships with local health organizations provide students with valuable networking opportunities and exposure to current developments in food and nutrition sciences. With a focus on critical thinking, ethical practice, and lifelong learning, the Food, Nutrition, and Health program at UBC prepares students to make meaningful contributions to improving public health and promoting optimal nutritional practices across diverse communities.

The Bachelor of Science in Food, Nutrition, and Health at The University of British Columbia is designed to provide students with a comprehensive understanding of the relationships between food, nutrition, and health outcomes. The program requires students to complete a variety of core courses that introduce fundamental concepts in biosciences, food sciences, human nutrition, and health sciences. Students must undertake courses in biology, chemistry, and physiology to establish a solid scientific foundation. Additionally, the curriculum includes courses emphasizing the role of nutrition in disease prevention, dietary assessment, community nutrition, and food safety.

Students are often required to complete a set number of elective courses allowing specialization in areas such as nutrition education, public health, or food system sustainability. Practical experience is emphasized through laboratory work, dietetic practica, or research projects designed to enhance applied skills in nutrition assessment and counseling techniques. The program might also include interdisciplinary courses covering social sciences, ethics, policy, and communication strategies related to food and nutrition issues.

To graduate, students must accumulate a defined number of credits, typically including specific courses in food science, biochemistry, microbiology, and statistics, in addition to general education requirements. Some programs may also require a capstone project or thesis that synthesizes learning experiences and demonstrates proficiency in research and critical analysis. Throughout the program, students are encouraged to participate in internships or cooperative education opportunities, which provide real-world experience and facilitate professional development in the field of nutrition and health. Thanks to a curriculum aligned with professional standards, graduates are well-prepared for careers in dietetics, nutrition consulting, public health, research, or further academic studies.

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

Financing studies for the Food, Nutrition, and Health — Food and Nutritional Sciences program at The University of British Columbia typically include a combination of tuition fees, differential fees, and potential additional costs such as textbooks, supplies, and living expenses. Undergraduate students enrolled in this program can expect to pay tuition fees that vary depending on their residency status, with domestic students benefiting from lower rates compared to international students. For Canadian residents, the annual tuition fees for undergraduate programs generally range from approximately CAD 5,500 to CAD 9,000, whereas international students may pay between CAD 39,000 and CAD 50,000 per year, reflecting the differential fee structure designed to support international enrollment.

In addition to tuition, students should budget for other mandatory expenses such as student health insurance, U-Pass transit pass, and miscellaneous fees related to campus services and facilities. The UBC Vancouver campus offers various funding options including scholarships, awards, and financial aid programs for both domestic and international students. These scholarships are merit-based, need-based, or awarded for specific criteria such as leadership or community engagement, and can significantly offset the cost of studying. The university also provides work-study opportunities, allowing students to earn income through on-campus employment, which can help manage overall financial expenses.

Students are encouraged to explore external funding sources, including government grants, bursaries, and private scholarships available through various organizations and foundations. International students should also consider their home country scholarships or educational loans that may support their studies abroad. Furthermore, students are advised to prepare a comprehensive budget that accounts for housing, food, transportation, personal expenses, and study materials to ensure adequate financial planning throughout their academic tenure.

Overall, the cost of studying Food, Nutrition, and Health — Food and Nutritional Sciences at UBC depends on multiple factors including residency status, personal lifestyle, and available financial aid. Prospective students are recommended to consult the university’s official financial services and admissions websites for the most current and detailed information on tuition, fees, and scholarship opportunities, and to develop a reliable financial plan before commencing their studies.

The Bachelor of Science in Food, Nutrition, and Health — Food and Nutritional Sciences at The University of British Columbia (UBC) is a comprehensive undergraduate program designed to equip students with a deep understanding of the fundamental principles of food science, nutrition, and human health. This program emphasizes the interdisciplinary nature of food and nutritional sciences, combining courses from biological sciences, chemistry, and health studies to provide a well-rounded education. Students will explore topics such as the chemical composition of foods, the biochemical and physiological effects of nutrients on the body, and the impact of diet on overall health and disease prevention. The curriculum often includes laboratory work, providing students with hands-on experience in analytical techniques, food processing, and nutritional assessment.

Students are encouraged to develop critical thinking skills and a scientific approach to addressing issues related to food security, sustainable food systems, and public health. The program also offers opportunities for research, internships, and community engagement, helping students to apply their knowledge in real-world settings and prepare for careers in academia, industry, government, or health services. Core courses typically cover areas such as food microbiology, food chemistry, nutritional biochemistry, and dietetics, while electives allow students to tailor their studies to specific interests like food safety, dietary counseling, or global nutrition challenges.

Graduates of this program have the potential to pursue advanced degrees or professional certifications, or to enter the workforce as dietitians, food scientists, research assistants, or public health advocates. The program benefits from UBC’s strong research community and state-of-the-art laboratories, fostering an environment of innovation and academic excellence. Overall, the Food, Nutrition, and Health — Food and Nutritional Sciences program at UBC aims to produce knowledgeable and skilled professionals ready to contribute to improving health outcomes and sustainable food systems both locally and globally.