食品科学家综合应用多学科基础知识，确保安全，营养，可持续，优质的食品供应，并制定科学健全的原则，指导全球范围内食品的政策法规。
自1969年成立以来，UBC的食品科学计划一直是食品化学与生物化学，过程科学，微生物学，安全和毒理学，生物技术，质量评估和葡萄酒生物技术领域高级研究的领导者。
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.

Since its inception in 1969, the Food Science Program at UBC has been a leader in providing opportunities for advanced study and research in Food Chemistry and Biochemistry, Process Science, Microbiology, Safety and Toxicology, Biotechnology, Quality Evaluation and Wine Biotechnology.