Sunday, July 26, 2020 - 00:00

Sun, July 26, 2020 12:00 AM - Sat, August 8, 2020, 12:00 AM UBC Vancouver Campus. This course is part of the UBC Future Global Leaders Pre-University Program for high school students ages 15-18, and is offered at UBC Vancouver. This program offers the option to stay in a UBC student residence during the program or commute daily.

Discover the chemistry and microbiology of food, as well as its nutritional and sensory properties, how it’s engineered, and how it’s processed for consumption.

Dig deep into quality assurance, and learn about preservation and the safe development of food products. Explore concepts and controversies in nutrition, and examine how land, food and community fit together, all within UBC, recently named the world’s most influential scientific research institution for food science and technology.

In addition to lectures, course activities include field trips, laboratory experiments and sensory analysis. Food science is a multidisciplinary field encompassing chemistry, biology, microbiology, physics and statistics among others.

Who should take this course?
This course is ideal if you’re interested in various fields of science, or if your fascination with food reaches way beyond shopping and meal prep.

Your instructor
PATRICIA HINGSTON, PhD, is an instructor in the Faculty of Land and Food Systems at the University of British Columbia where she teaches food microbiology and oversees third- and fourth-year food science lab courses. She brings an enthusiasm to teaching that stems from the joy of bringing real-world examples into the classroom and showing the application of science. She also enjoys helping her students navigate career pathways in the field.

For more information, call 604-822-1444 or visit