食品科学哲学博士

食品科学家整合并应用了来自多个学科的基础知识，以确保安全，营养，可持续和高质量的食品供应，并建立科学合理的原则，指导全球范围内与食品相关的政策和法规。自1969年成立以来，UBC的食品科学计划一直处于领先地位，为食品化学与生物化学，过程科学，微生物学，安全与毒理学，生物技术，质量评估和葡萄酒生物技术等领域的高级研究提供了机会。正在进行的研究领域包括食品中的营养保健品和生物活性化合物，生物光子，纳米生物传感和纳米光学成像，碳水化合物化学和酶学，葡萄酒酵母的分子生物学和代谢工程，从农场到餐桌的食品安全系统，压
Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale.<br><br>The innovative research conducted by UBC Food Science faculty members and students has led to national and international recognition in the form of awards and collaborations with research centres and universities both in Canada and around the world. <br><br>The program is uniquely situated in a Faculty that focuses on education and research to address issues around food, nutrition & health, and the responsible use of finite land and water resources to ensure a sustainable and safe food supply. In addition to laboratories equipped for chemical, analytical, molecular biology and microbiological (including Biosafety level 2) based research on food, the program houses pilot plant and sensory evaluation facilities for research requiring food-grade specifications.<br><br>Students can also access research facilities at UBC, such as the Laboratory of Molecular Biophysics, BioImaging Facility and Michael Smith Laboratories, as well as through collaborations with other institutions including Agriculture & Agri-Food Canada and the Department of Fisheries & Oceans.