The four-year, Food, Nutrition, and Health program integrates science, nutrition, health and food. Students will explore the economic, ecological, social, and technological components of managed landscapes, agrifood systems, and communities comprising the land, food, nutrition, and health continuum.
The program gives students the flexibility to pursue their individual interests while gaining a deeper knowledge of issues related to food production, food security, and the role of nutrition in disease prevention. Choosing from a wide variety of electives, students will study a broad, customized curriculum that will prepare them for a career in the food and health sectors. Food, Nutrition, and Health students can apply to dual degrees with Bachelor of Education or Master of Management, or one of six minors to complement their program.
The program provides extensive laboratory experience, experiential learning and industry engagement. Students gain hands-on experience in creating healthy meals and eating plans at Vij’s Kitchen – UBCs culinary lab – and study the connection between food and nutrition. In addition, students can integrate classroom learning with real-world experience through community engagement projects and co-op placements.
Graduates are ready for employment in the food and nutrition industries or for future graduate study. Food, Nutrition and Health graduates can work as foodservice management, lab technicians, nutrition educators, sales representatives, food quality control and assurance, product development, and much more. The Food, Nutrition, and Health program is also excellent preparation for a future healthcare career.