Does your organization need extra support this summer for special projects, vacation coverage or increased work volume? Hire one of our knowledgeable and motivated co-op students! Our co-op students can help in many areas from research and product development to marketing and data analytics. Co-op is a great way for an organization to recruit potential future permanent employees, to give back to their community and to help with current employee work loads.
If you are interested in learning more about the co-op program or if you have opportunities available for our students, please reach out to the Land and Food Systems Co-op Coordinator, Sanya Sivic (ssivic@sciencecoop.ubc.ca). There are also some great funding options available that your organization may qualify for if they hire a co-op student. Learn more about the co-op program here.
Message from the Dean for LFS Community Connects: March 2023
Welcome to the first issue of spring. I’m looking forward to seeing the cherry blossoms and early flowers bloom soon.
Earlier this month, interim UBC President and Vice-Chancellor Deborah Buszard and I welcomed industry partners, alumni and government guests to campus for the groundbreaking ceremony of our Food and Beverage Innovation Centre (FBIC). I invite you to see some highlights below!
A long time in the planning, the FBIC will open in 2024 to support entrepreneurs in developing breakthrough food products, sustainable packaging, and other innovations that support human health, such as the creation of new delivery methods for medicine and nutrients.
Not only will the FBIC support food companies and members of the BC Food Hub Network in being more competitive, it will help strengthen local food supply chains, and provide an expanded training ground for our graduate students.
I was proud to see our graduate students and researchers showcase their current outstanding work in food science and technology, including new iron-fortified gummies, Wagyu-style plant-based beef products and biodegradable packaging made from upcycled food waste, among many other developments.
Kimia graduated from the Faculty of Land and Food Systems with an Honours BSc in Food, Nutrition and Health in 2020 and a MSc. in Food Science and Agricultural Chemistry from McGill University in 2021. Throughout her studies, Kimia volunteered with the Undergraduate Society and worked full-time within the legal sector. Following graduation, her efforts culminated in an 8-month placement with the World Food Programme where she repurposed staple crops into fortified “Mbala Pinda” nutrition bars and operationalized food fortification laws. Today, she is an Associate at Boyden Canada where she helps build management teams for a wide range of commercial, professional, governmental, and non-profit organizations.
Misa Gillis, VP Professional Development
BSc (Global Res Sys) 2020
Misa is very excited to connect with fellow LFS graduates through the new alumni council. She graduated from the faculty in 2020 with a degree in Global Resource Systems, having focussed her studies on health sciences, global nutrition, and Spanish. She did not stray far post-graduation, and remains at UBC, now studying medicine. Her interests lie in the health of individuals and communities – previous engagements have included public health research on the nutrient intake of Canadians, organizing workshops for medical students on social medicine topics, and working on a team to research and implement telemedicine services. She is looking forward to learning and growing in these next years with the Professional Development Sub-council.
Amira Abdulhadi, Professional Development Sub-Council
BSc (Food Nutr) 2020
Amira graduated from UBC in 2021 during the pandemic with a degree in food, nutrition, and health. Her time at UBC has made her realize her passion for community work and working with children. Amira is currently an assistant senior supervisor for a childcare centre where she supervises two programs. She is responsible for program planning, field trip planning, training and onboarding, working with staff and families, and working with outside organizations. Her primary goal at work is to support participants and their families in accessing high quality and accessible childcare that provides socially and emotionally rich activities.
Ann Yang, Professional Development Sub-Council
BSc (Food Nutr) 2022
Ann is an enthusiastic UBC alumna with a passion for making positive impacts within the community. She obtained her Bachelors of Science in Food, Nutrition and Health at the start of 2022. Her dedication to improving the lives of others is shown in her past and present commitments in various fields. From being a strong advocate of mental health wellness, to helping students achieve academic success, she seeks every chance to support those around her. Ann also enjoys tackling new challenges, sharpening her skills, and broadening her horizons. Her openness and curiosity have continuously led her to diverse experiences and fresh perspectives. Although she is the most passionate about health and wellbeing, she values all opportunities for personal and professional development. From being the Project Manager at Campus Lightbox, to the Training Program Assistant at Kids Brain Health Network, she believes every experience presents unique learning opportunities.
Akshaya “AJ” Jayaseelan, VP Networking
MFS 2018
AJ identifies herself as a first-generation immigrant in Canada and this has largely shaped her unique perspectives and aspirations. She understands how valuable food is and most importantly, the safety behind it. Her goal is to minimize the challenges that curtails people having sustained access to safe and quality foods. Her academic background is food science and safety. She is currently working to grow Yoggu, a plant-based yogurt manufacturing start-up. Building quality systems, improving efficiency, and scaling up the company are her current professional goals. Alongside that, she has also equipped herself with a few auditing certifications to deepen her expertise:) To sum up, she is a curious and excited person who is striving to work on small goals one at a time.
Shenmiao “Ivy” Li, Networking Sub-Council
BSc (Food Nutr) 2017, MSc 2020
Shenmiao (Ivy) Li is excited to join the LFS Young Alumni Council as a member of the Networking Sub-Council. She earned her Bachelor of Science in 2017 and her Master of Food Science at UBC in 2022. Outside the classroom, Ivy was the student coordinator and secretary of the BC Food Protection Association from 2018 to 2020. At the core of her work, Ivy is responsible for organizing student-centred activities and seeks to help students build the relationships and transferable skills needed for their academic excellence and career paths. After graduating from UBC, Ivy continued her education at McGill University as a Ph.D. student in Food Science. Ivy continued her contributions to student professional development and networking as the student chair of the Chinese Association for Food Protection in North America. Staying involved with UBC has always been a priority to Ivy, so she is thrilled to be part of LFS Young Alumni Council.
Patricia Debess Utrera, Networking Sub-Council
BSc (Food Nutr) 2015
Patricia was born in Venezuela and moved to Canada as an international student in 2009. She graduated from the Nutritional Sciences program at UBC in 2015 and has worked in the food industry for 5 years. She was able to take opportunities in quality assurance and account management. Patricia currently works in human resources for the nonprofit sector and volunteers in her spare time for the Looking Glass Foundation.
Jing Zhou, Networking Sub-Council
MFS 2016
Jing graduated from MFS in 2016. She is now working as a Regulatory professional in the food and pharmaceutical industry. She is passionate about making contributions to her community and strives to assist individuals in helping them build connections and reaching their full potential.
Bhavana Rao, VP Entrepreneurship
MFS 2016
Bhavana is a food scientist and a chemical engineer with a decade of experience in food, cannabis and natural health product industries. Working in various roles in different industries and countries has helped to identify the gaps in her education with regards to the business aspect. So, she has decided to come back to UBC to do her second Master’s degree in business! Through the Young Alumni Council, she wants to help bridge the gap between food entrepreneurs, current students and alumni.
Alina Hoosein, Entrepreneurship Sub-Council
BSc (Food Nutr) 2020
Alina graduated from the FNH program in 2020. She describes herself as a holistic wellness enthusiast, that is passionate about building skills and habits that allow the opportunity to build connection and resiliency. She enjoys talking to people about what their motivations are and what inspires them to achieve their goals.
Bisi Zhang, Entrepreneurship Sub-Council
BSc (Food Nutr) 2013
Bisi graduated from FNH in 2013 and returned to school for her Master’ of Global Entrepreneurial Management in San Francisco in 2017. Bisi has strong passion in wine that she worked at both frontline and backend in the wine and spirits industry. She is currently working for a domestic winery group and specializing in optimizing operations and opportunities through integrating business and market analysis. Bisi was actively participated during her time in UBC that she was the LFS MUG leader, LFS FROSH leader and VP and executives of two school clubs. Bisi is very excited to be one of the members at LFS Young Alumni Council; and she is ready to utilize her knowledge and skills to contribute at the Entrepreneurship Sub-Council. During her time at UBC, she enjoyed walking on the Main Mall Steet near MacMillan during the fall with beds of yellow, brown, and green leaves laying on the ground.
Marcela Matamoros, Community Engagement Sub-Council
BSc 2019
Marcela graduated from UBC in 2019 with Bachelor of Science in FNH, majoring in Food Market Analysis. Upon graduation, she began working at Amazon as Area Manager. She has been working with Amazon 4 years and has received 2 promotions with the company. During her time at UBC, she loved volunteering in different areas within LFS such as Agora Café, UBC Far and the Ace team.
Emily Peer-Groves, Community Engagement Sub-Council
BScAB 2020
Emily graduated from UBC in 2020 where her studies focused on plant and soil science. She moved to the traditional territory of the Haida people. She cofounded Dirt Nerd Soil Co. in 2021 a community compost and soil fabrication enterprise. She’s currently working as the Haida Gwaii’s food strategist conducting community based
Nasime Sarbar, Community Engagement Sub-Council
BSc (Food Nutr) 2019
Nasime is a Registered Dietitian with BC Cancer. She graduated with a Nutritional Sciences degree in 2019 and jumped right back into it to complete her Dietetics degree in 2022. She is passionate about helping others and is grateful that she is in a position where she can do that through food and nutrition. In her spare time, she enjoys spending time outdoors (skiing or hiking, depending on the season), or going to the gym. Otherwise, she is likely watching the NBA or planning her next vacation. LFS is truly a tight-knit community, and Nasime is appreciative of her time at UBC.
To mark Nutrition Month, we invited a few Land and Food Systems faculty, staff and students to give us their ideas for go-to meals, whether dessert is okay to eat, and ways they stay healthy.
Barbara Stefanska, Assistant Professor and Program Director, Food, Nutrition and Health
Is breakfast the most important meal of the day?
Definitely yes, however it is important to make it nutrient dense breakfast with some portion of proteins. One of the most beneficial approaches in nutrition is to divide your daily protein intake into three meals rather than have all proteins at dinner. In recent years, so called intermittent fasting has become popular where you do not eat for at least 16 hours within a 24-hour window. It allows your body to enter the fasting stage of the fed-fast cycle and utilize fat for energy. It is important to remember that you do not skip meals in the intermittent fasting approach. Instead, you eat all three meals within an 8-hour time window.
What’s your go-to weeknight dinner?
Always something cooked at home: rice with quinoa (by adding a bit of quinoa you get a complete set of proteins), legumes and fish (sometimes meat but non-processed). An easy-to-prepare dinner at home is always better that any restaurant food. Restaurant foods contain on average 10x more sodium than the same meal prepared at home.
Is it okay to eat dessert?
Definitely, however in moderation. Desserts impact our mood by increasing hormones that make us happy. However, at the same time they are high in fat and simple carbohydrates that should be kept in our diet at a moderate level. Desserts are also an important part of socializing!
What do you do to stay healthy?
I wish I do more. I know what to do but not always it is feasible: you need to eat well (nutrient dense foods), sleep enough (7-8 hr), exercise regularly (I do yoga and jogging plus resistance training that reduces inflammation in our body by stimulating release of anti-inflammatory molecules), and keep your stress at a low level (I try to work on how I react to what is happening).
Gordon Ly, Dietetics Educator, UBC Dietetics
Is breakfast the most important meal of the day?
This really depends on a person’s schedule, personal health history, and overall dietary intake. Breakfast can be a really good opportunity to fuel your body and start off your day with needed nourishment, but I wouldn’t categorize it as the most important meal. However, the research is clear for children: breakfast supports optimal learning and health – so for them, it is the most important!
What’s your go-to weeknight dinner?
I’ve been really into using frozen udon noodles (just needs to be heated in hot water) with either a broth-based soup (with veggies and protein of course), or stir fried with protein and veggies.
Is it okay to eat dessert?
Absolutely! I always encourage people to consider how they define dessert. Is it truly just another component of the meal? Does it have to be sweet? Does it add to the quality of your life? Everyone’s values will determine if dessert is right for them.
What do you do to stay healthy?
I try my best to incorporate balance in various aspects of my health – mental, physical, emotional, relational, and spiritual. Doing something most days that contributes to some aspect of these components is how I stay healthy.
Susan I. Barr, Professor Emeritus, Food, Nutrition & Health
Is breakfast the most important meal of the day?
It’s not clear where this idea originated, but some sources suggest that it came from Adelle Davis, an author who wrote books about nutrition for the lay public in the 1960s and 1970s. In one of her books, she wrote “Eat breakfast like a king, lunch like a prince and dinner like a pauper”. However, no convincing scientific evidence was provided to support this statement, nor has more recent research demonstrated that breakfast is “the most important meal of the day”. Having said that, there are many good reasons to eat a healthy breakfast – but the same could likely be said for eating a healthy lunch, dinner and/or snacks.
What’s your go-to weeknight dinner?
A pasta casserole with lots of vegetables and some protein (e.g., salmon, chickpeas, cheese or some combination thereof) that can be reheated the next day.
Is it okay to eat dessert?
Absolutely! Dessert, like any meal or snack, can be both delicious and nutritious (e.g., fresh fruit with yogurt). But it’s also okay to occasionally treat yourself to something decadent (dark chocolate anything, in my case).
What do you do to stay healthy?
I’m very physically active – I love to ride my bike, walk and run, cross-country ski…. I also try to get enough sleep, spend time with friends, and “not sweat the small stuff”. And I love to learn new things – right now, I’m taking a French course at UBC and trying to learn to figure skate.
Abeera Irfan, Fourth Year Dietetics Student
Is breakfast the most important meal of the day?
I’d say rather than emphasis on a certain meal I’m a big advocate for making sure people listen to their satiety cues and eat balanced meals.Some people may not be hungry right after they wake up (including myself) while other’s may need a breakfast right away. It’s important to give your body some sort of fuel to keep going throughout the day and listen to when you are hungry!
What’s your go-to weeknight dinner?
My favourite weeknight dinner is a homemade burrito bowl. I cook beans with peppers and tomato paste, sauté vegetables, and serve them over rice. I top it with salsa, and sometimes add sour cream or cheese. I can adapt it based on what I have on hand, such as swapping out the proteins or the types of vegetables I use. It’s super quick, easy, and very filling!
Is it okay to eat dessert?
It is MORE THAN OKAY to eat dessert! I have a huge sweet tooth myself and love baking. Something I wish I could tell more people is how no food is “good” or “bad”. Everything is good in balance! Eating foods that provide you pleasure and enjoyment is just as important. Some of my best memories are enjoying dessert together with people like going to Rain or Shine with friends after a midterm to celebrate!
What do you do to stay healthy?
To manage stress and improve focus, I go for long walks regularly as a study break. Going to the gym with friends has also kept me accountable and been really enjoyable. I believe in doing something everyday for one’s overall wellbeing (physical, mental, spiritual). This can be small or large, depending on your mood and range from taking time out to paint, cook for yourself, or get some form of physical activity in.
Assistant or Associate Professor in Land Use and Soil Hydrology
Posted on February 16, 2023
The Faculty of Land and Food Systems at the University of British Columbia, Vancouver, Canada (www.landfood.ubc.ca) is seeking an outstanding candidate for a full-time, tenure stream position at the rank of Assistant or Associate Professor within the Applied Biology Program. The anticipated start date is January 1, 2024, although an alternate start date can be negotiated.
Applicants must have a Ph.D. in soil science, hydrology or a closely related field, supplemented with postdoctoral or equivalent experience. Candidates must demonstrate potential for outstanding research with relevance to soil hydrological processes and sustainable water management in natural and/or agricultural systems, with an emphasis on how those processes can mitigate the impacts of climate change on ecosystems. Areas of interest can include applied soil physics, irrigation and water management, soil and water conservation, watershed management, hydropedology, and applied hydrogeophysics. Applicants must demonstrate strong potential for excellence in creating an equitable, inclusive and diverse research team, and excellence in teaching undergraduate and graduate soil science courses.
As described in its Action Plan, the Faculty of Land and Food Systems prioritizes EDI and uses student-centered learning to educate new generations of scientists equipped to solve the most fundamental issues faced by society (https://www.landfood.ubc.ca/action-plan/).The successful candidate will be expected to (a) develop an independent, externally funded, and internationally recognized research program; (b) foster active collaborations in research and teaching within the Faculty of Land and Food Systems; and (c) teach courses related to soil science at the graduate and undergraduate level in the Faculty of Land and Food Systems.
Applications must be made through the University of British Columbia’s Human Resources online careers page (https://ubc.wd10.myworkdayjobs.com/ubcfacultyjobs). Applicants should submit one combined PDF file including: (1) cover letter; (2) curriculum vitae; (3) contact information of three references; (4) statement describing a five-year research plan (1-2 pages); (5) statement of teaching philosophy with evidence of potential for effective teaching (1-2 pages); and (6) statement identifying a commitment to equity, diversity and inclusion (up to 1 page). To ensure full consideration, applications must be received by May 1, 2023; however, this position will remain open until a suitable candidate is identified. If you have specific questions about the application process, please contact the Chair of the Selection Committee c/o melanie.train@ubc.ca.
Applicants are also asked to complete an equity survey. The survey information will not be used to determine eligibility for employment, but will be collated to provide data that can assist us in understanding the diversity of our applicant pool, identify potential barriers to the employment of designated equity group members, and comply with our hiring practices. Your participation in the survey is voluntary and confidential. Data collected through this survey will be held by the Dean’s office and will only be shared at the aggregate level with the hiring committee. https://ubc.ca1.qualtrics.com/jfe/form/SV_bqoyIYrLVBOHrRc
Equity and diversity are essential to academic excellence. An open and diverse community fosters the inclusion of voices that have been underrepresented or discouraged. We encourage applications from members of groups that have been marginalized on any grounds enumerated under the B.C. Human Rights Code, including sex, sexual orientation, gender identity or expression, racialization, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person. All qualified candidates are encouraged to apply; however, Canadians and permanent residents of Canada will be given priority.
Julia Watkins is a second-year LFS student studying Food, Nutrition, and Health, with aspirations to enter the dietetics program. She is passionate about sharing nutritious, affordable, and accessible food with the UBC community. Her love of cooking and recipe development led her to join Campus Nutrition, a student-led non-profit dedicated to improving the campus food experience at UBC. Her role as a Food and Nutrition Coordinator allows Julia to creatively combine her passions for both food and writing. Julia also volunteers on campus at Agora Café, serving nutritious, low-cost meals and working to fight on-campus food insecurity.
In her free time off-campus, Julia loves to spend time outdoors, do yoga, and cook.
She shares her passion for nutrition on her Instagram platform, which is full of delicious recipes that nourish the body, and also has many tips on how to lead a balanced, sustainable, and healthy lifestyle. She can be found on Instagram under the username @cookingwithjuliaw.
Julia’s most recent Campus Nutrition blog post shares this original recipe for a meal-prep quinoa and chickpea salad with a simple lemon dressing. Her favourite thing about this recipe is how easy it is to adjust the ingredients and make substitutions depending on what she has on hand. She enjoys trying fun new protein and vegetable combinations to pack and bring for lunch on campus.
Quinoa Salad
Ingredients:
Salad:
1 cup uncooked quinoa of your choice
1 ½ cups cucumber, diced
1 bell pepper, diced
¾ cup carrot, diced
1 cup red onion, finely diced
½ cup parsley, finely chopped
1 can (19 oz) chickpeas, drained and rinsed
Lemon wedge to garnish
Dressing:
⅓ cup lemon juice
3 cloves of garlic, minced
1 tbsp water
1 tbsp Dijon mustard
2 tbsp olive oil
Salt and pepper to taste
How to Make it:
1) Cook the quinoa according to the specified instructions and allow it to cool.
2) While the quinoa is cooking, wash and cut the vegetables and prepare the dressing.
3) For the dressing, combine all the ingredients in a small bowl and whisk until well combined. Alternatively, add the ingredients to a glass jar, close the lid and shake well to combine.
4) Once the quinoa is cool, combine all the salad ingredients in a large bowl and top with the dressing. Mix well to ensure the dressing is evenly distributed.
5) Store the salad in an airtight container in the refrigerator and serve with a fresh wedge of lemon. Salad can be stored in the fridge for up to 5 days.
To celebrate the International Day of Women and Girls in Science on Saturday, February 11, we are highlighting some outstanding members of the LFS community. Read on to see why they decided to pursue science.
Kimia Nozadi
Kimia Nozadi
“There’s nothing more exhilarating than knowing that your work helps better people and planet, alike.”
Kimia is the President of the newly-formed LFS Young Alumni Council. She graduated with a BSc in Food, Nutrition and Health in 2020 and received her MSc in Food Science and Agricultural Chemistry in 2021 from McGill University.
Misa Gillis
Misa Gillis
“I love medicine because it combines physiology-based problem-solving and human connection.“
Misa is a UBC medical student in her third year of studies. She is the VP of Professional Development in the newly-formed LFS Young Alumni Council. Misa graduated with a BSc in Global Resource Systems in 2020 and was a UBC Wesbrook Scholar.
Hafsa Ahmed
Hafsa Ahmed
“My goal is to contribute to sustainable food production and biodiversity conservation in the face of climate change so our future food systems
are vibrant and resilient.”
Hafsa is a Master’s student in Plant Science and is currently working with Associate Professor Risa Sargent in the Plant-Pollinator and Global Change Lab (PPGC).
Sarah Knoerr
Sarah Knoerr
“I love having the opportunity to contribute to the conservation of species and ecosystem services, not only through the advancement of knowledge, but also by applying the results of our research in the field.”
Sarah is a Master’s student in Plant Science and is currently working with Associate Professor Risa Sargent in the Plant-Pollinator and Global Change Lab (PPGC).
Meghan Lok
Meghan Lok
“Pursuing a major in Applied Animal Biology has opened up avenues for me in animal behaviour, welfare, and even social science. Now beginning my journey in research, I have realized that there is so much to learn about the interactions between humans and the animals in our lives.”
Meghan is an undergraduate student studying Applied Animal Biology at LFS.
Applicants must have a Ph.D. in nutrition or related area, supplemented with postdoctoral or equivalent experience. Candidates must demonstrate potential for outstanding research with relevance to human nutrition that focuses on healthy aging, in areas such as clinical nutrition, nutritional biochemistry, or public health nutrition. Applicants must also demonstrate strong potential for excellence in teaching at both the undergraduate and graduate levels, and the ability to complement the current teaching programs. As described in its Action Plan, the Faculty of Land and Food Systems uses student-centered learning to educate new generations of scientists equipped to solve the most fundamental issues faced by society (https://lfs-ps-2023.sites.olt.ubc.ca/action-plan/).
The successful candidate will be expected to (a) develop an independent, externally funded, and internationally recognized research program; (b) foster active collaborations in research and teaching within the Faculty of Land and Food Systems (LFS); and (c) teach courses related to human nutrition at the graduate and undergraduate level in the Faculty of Land and Food Systems.
Applicants should submit one combined PDF file including: (1) cover letter; (2) curriculum vitae; (3) contact information of three references; (4) statement describing five-year research plan (1-2 pages); (5) statement of teaching philosophy with evidence of potential for effective teaching (1-2 pages); and (6) statement identifying a commitment to equity, diversity and inclusion (up to 1 page). To ensure full consideration, applications must be received by June 1, 2023; however, this position will remain open until a suitable candidate is identified. If you have specific questions about the application process, please contact the Chair of the Selection Committee c/o melanie.train@ubc.ca.
Applicants are also asked to complete the following equity survey. The survey information will not be used to determine eligibility for employment, but will be collated to provide data that can assist us in understanding the diversity of our applicant pool, identify potential barriers to the employment of designated equity group members, and comply with our hiring practices. Your participation in the survey is voluntary and confidential. Data collected through this survey will be held by the Dean’s office and will only be shared at the aggregate level with the hiring committee. Link: https://ubc.ca1.qualtrics.com/jfe/form/SV_6KyWad5iZqX6kmi
Equity and diversity are essential to academic excellence. An open and diverse community fosters the inclusion of voices that have been underrepresented or discouraged. We encourage applications from members of groups that have been marginalized on any grounds enumerated under the B.C. Human Rights Code, including sex, sexual orientation, gender identity or expression, racialization, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person. All qualified candidates are encouraged to apply; however, Canadians and permanent residents of Canada will be given priority.
The Faculty of Land and Food Systems at the University of British Columbia, Vancouver, Canada (lfs-ps-2023.sites.olt.ubc.ca) is seeking an outstanding candidate for a full-time, tenure track position at the rank of Assistant Professor within the Food, Nutrition and Health Program in the Human Nutrition group (https://lfs-ps-2023.sites.olt.ubc.ca/research/lfs-research-centres-groups/human-nutrition-group/). The anticipated start date is January 1, 2024.
Applicants must have a Ph.D. in nutrition or related area, supplemented with postdoctoral or equivalent experience. Candidates must demonstrate potential for outstanding research with relevance to human nutrition in areas such as clinical nutrition, nutritional biochemistry, or public health nutrition. Applicants must also demonstrate strong potential for excellence in teaching at both the undergraduate and graduate levels, and the ability to complement the current teaching programs. As described in its Action Plan, the Faculty of Land and Food Systems uses student-centered learning to educate new generations of scientists equipped to solve the most fundamental issues faced by society (https://lfs-ps-2023.sites.olt.ubc.ca/action-plan/).
The successful candidate will be expected to (a) develop an independent, externally funded, and internationally recognized research program; (b) foster active collaborations in research and teaching within the Faculty of Land and Food Systems (LFS); and (c) teach courses related to human nutrition at the graduate and undergraduate level in the Faculty of Land and Food Systems.
Applicants should submit one combined PDF file including: (1) cover letter; (2) curriculum vitae; (3) contact information of three references; (4) statement describing five-year research plan (1-2 pages); (5) statement of teaching philosophy with evidence of potential for effective teaching (1-2 pages); and (6) statement identifying a commitment to equity, diversity and inclusion (up to 1 page). To ensure full consideration, applications must be received by May 1, 2023; however, this position will remain open until a suitable candidate is identified. If you have specific questions about the application process, please contact the Chair of the Selection Committee c/o melanie.train@ubc.ca.
Applicants are also asked to complete the following equity survey. The survey information will not be used to determine eligibility for employment, but will be collated to provide data that can assist us in understanding the diversity of our applicant pool, identify potential barriers to the employment of designated equity group members, and comply with our hiring practices. Your participation in the survey is voluntary and confidential. Data collected through this survey will be held by the Dean’s office and will only be shared at the aggregate level with the hiring committee. Link: https://ubc.ca1.qualtrics.com/jfe/form/SV_40yeQKAXqCBtRQy
Equity and diversity are essential to academic excellence. An open and diverse community fosters the inclusion of voices that have been underrepresented or discouraged. We encourage applications from members of groups that have been marginalized on any grounds enumerated under the B.C. Human Rights Code, including sex, sexual orientation, gender identity or expression, racialization, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person. All qualified candidates are encouraged to apply; however, Canadians and permanent residents of Canada will be given priority.
Researchers call for caution on agricultural pesticides
Risa Sargent
Feb. 2, 2023 – Common pesticides used in agriculture could be impacting organisms in unexpected ways through their ecological interactions.
A recent publication by UBC researchers says regulators need to carefully review the impact of common pesticides and take steps to reduce them until their impact on the ecosystem—including pollinators, animals, waterways, etc.,—is more fully understood.
The review, titled Common pesticides disrupt critical ecological interactions, is online and will be in the March 2023 print issue of Trends in Ecology and Evolution. Bringing together some current research on pesticides, the review was a collaboration by Risa Sargent, associate professor and Juli Carrillo, assistant professor in the Faculty of Land and Food Systems, and Claire Kremen, a professor in the Faculty of Science.
We asked Dr. Sargent to provide some insights.
What were the key findings?
This is a review paper where we describe concerning evidence that pesticides can indirectly impact critical ecosystem functions such as pollination, biological control and mutualistic fungal associations, causing unexpected downstream effects for agriculture and aquaculture, among other things.
What did the research team find surprising in the results?
Most people are aware that pesticides can directly affect non-target organisms, such as bees and birds. However, their ability to cause serious, negative downstream effects, such as a collapse of a fishery in Japan, are surprising.
In one case, a lake in Japan’s Shimane Prefecture has seen its commercial harvest of smelt fish collapse by more than 90 per cent since 1993, when insecticides known as neonicotinoids were first introduced to the area. It just so happens that zooplankton—the tiny creatures in the water that fish feed on—declined by 83 per cent during the same period.
Similarly, most people think of herbicides as mainly impacting weeds, which is their main intention. However, new research supports the idea that they can interrupt critical gut microbial communities, making animals sick or changing their behaviour or reproduction.
In regards to microbiomes, how do pesticides impact animals?
Several recent papers have come forward showing that gut microbial communities are changed following pesticide exposure. It’s not entirely clear why, but it’s likely that gut biota are reduced by some pesticides, altering the community.
Do pesticides impact humans?
We know that some compounds impact human gut microbiota communities, sometimes severely – antibiotics are a good example. This type of research is difficult to do in humans because exposing them to pesticides to explore changes to their gut microbiota would be unethical. At the same time, humans live in complex environments and pinpointing pesticides as a driver of living gut microbial communities would be nearly impossible. In insect systems we can do experiments that are not possible in humans.
What is the biggest concern you have, given what you learned from the review?
The area of agricultural land treated with pesticides in Canada has increased dramatically in recent decades. At the same time, the legislation that governs pesticide application in Canada is not keeping up with current research. For example, at this point we do not consider broader ecological implications of pesticide use in the Pest Control Act. The Act does not currently align with our Species at Risk Act, making it difficult, for example, to regulate pesticides in order to conserve species at risk, such as Monarch Butterflies or threatened bumblebees, such as the Rusty-Patched Bumblebee. This is in spite of the fact that pesticides are major contributors to the decline of these endangered species.
Do you have any recommendations on what you’d like to see happen?
I would like to see a few steps taken in Canada that I can summarize as follows.
Data on potential downstream ecological impacts, such as those on microbiomes, pollinators, birds and invertebrate communities, should be considered before a pesticide is allowed to be released. Cumulative assessments should be performed on all existing and potential pesticides, as most pesticides are applied together with a number of different formulas and compounds (e.g., fungicides, insecticidal seed coats are increasingly being used on our most common crops).
Canada should follow the recommendations of the EU’s Biodiversity Strategy and reduce pesticide use and risk by 50% by 2030.
Canada should require risk assessments of species at risk and their habitats and ban the use of pesticides in protected areas.
Canada should collect and make available data on pesticide use across agricultural lands, including neonicotinoid seed coats applications, for which we currently have very little data on application rates and areas. There is almost no usable Canadian data available for research, making pesticide impacts very difficult to study in Canada (this is in contrast to the U.S., which keeps very good detailed records of application rates by county). Most of our recommendations for Canada can only be extrapolated from U.S data.
