The Food Science program focuses on the biochemistry, microbiology, safety, processing, engineering, and biotechnology of novel and traditional food systems. Foods Science research activities focus on ensuring food security at the local, national, and international level through improving availability, wholesomeness, safety, and nutritional quality of food. Our graduates from the undergraduate and graduate programs fill the demand for food scientists in the food industry, government, and academic institutions.
Research
Faculty Members In The Food Science Group
Vassilis Kontogiorgos
Associate Professor, Food, Nutrition and Health (Food Chemistry)
Tianxi Yang
Assistant Professor, Food Science
Jerzy Zawistowski
Academic Director, Master of Food Science Program
Derek Dee
Assistant Professor, Food, Nutrition and Health (Food Science)
Vivien Measday
Associate Professor, Wine Research Centre
Associate Member – Department of Biochemistry and Molecular Biology
Associate Member – Michael Smith Laboratories, Genomics Group
Siyun Wang
Professor, Food, Nutrition and Health (Food Safety Engineering)
Anubhav Pratap-Singh
Associate Professor, Food, Nutrition and Health (Food Processing)
John Frostad
Associate Professor, Chemical and Biological Engineering (joint appointment with Chemical and Biological Engineering)
David Kitts
Professor, Food, Nutrition and Health (Food Science) and Dean pro tem
Rickey Yada
Professor, Food, Nutrition and Health (Food Science)
(on leave)