LFS:Restricted Electives/Food Science or Food and Nutritional Sciences Double Major (major declared in 2022W and beyond)

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Food Science or Food and Nutritional Sciences Double Major (major declared in 2022W and beyond)

Plan Ahead – make sure you have pre-requisite classes for third and fourth year REs (restricted electives) that you wish to take.

Please consult the credit exclusion list when choosing REs: http://www.calendar.ubc.ca/vancouver/index.cfm?tree=12,215,410,414

This list contains courses with sufficient overlap that credit may be obtained for only one of the courses.

The following courses are eligible for meeting the Restricted Electives requirement for the Food Science Major or the Food and Nutritional Sciences Major declared after 2022W. Food Science Electives are marked with an asterisk (*). Food Science Electives may also be used as REs if all Food Science Elective requirements have been met.

If you decide to take 100 or 200 level courses as your restricted electives, please ensure that you have a minimum of 45 credits of courses at 300 or higher overall, as this is a requirement for graduation.

Food Science and Double Major students, for support in exploring your restricted electives, please contact your Program Advisor, Patricia Hingston through this contact request form.

Food Science

  • FNH 330* Introduction to Wine Science I
  • FNH 335* Introduction to Wine Science II
  • FNH 402* Functional Foods
  • FNH 405* Microbiology of Food and Beverage Fermentation
  • FNH 413* Food Safety
  • FNH 414* Sustainability in the Food Industry
  • FNH 419* Interfacial Phenomena
  • FNH 497* Directed Studies in Food, Nutrition and Health
  • FNH 499* Undergraduate Thesis

Nutrition

  • FNH 342 Critical Perspectives on Consumer Food Practices
  • FNH 350 Fundamentals of Nutrition
  • FNH 351 Vitamins, Minerals, and Health
  • FNH 355 International Nutrition
  • FNH 370 Nutrition Assessment
  • FNH 371 Human Nutrition Over The Life Span
  • FNH 398 Research Methods in Human Nutrition
  • FNH 473 Applied Public Health Nutrition
  • FNH 490 Advanced Topics in Food Nutrition, and Health
  • FNH 497 Directed Studies in Food, Nutrition and Health
  • FNH 499 Undergraduate Thesis

Sustainability

  • APBI 265 Sustainable Agriculture and Food Systems
  • APBI 361 Key Indicators of Agroecosystem Sustainability
  • ASIC 220 Introduction to Sustainability
  • GEOG 310 Environment and Sustainability
  • LFS 450 Land, Food, and Community III: Leadership in Campus Food System Sustainability

Business

  • FNH 415 Business Concepts in Food, Nutrition, and Health
  • FRE 302 Small Business Management in Agri-food Industries
  • FRE 306 Introduction to Global Food Markets
  • FRE 340 International Agricultural Development
  • FRE 374 Land and Resource Economics
  • FRE 385 Quantitative Methods for Business and Resource Management
  • FRE 420 The Economics of International Trade and the Environment
  • FRE 460 Economics of Food Consumption
  • FRE 490 Current Issues in Food and Resource Economics
  • COMR 329 Principles of Organizational Behaviour
  • COMR 398 Introduction to Business Processes and Operations
  • COMR 457 Fundamentals of Financial Accounting
  • COMR 458 Fundamentals of Managerial Accounting
  • COMR 465 Marketing Management
  • COMR 473 Business Finance
  • COMR 485 Social Entrepreneurship
  • ECON 226 Making Sense of Economic Data
  • ECON 301 Intermediate Microeconomic Analysis I
  • ECON 310 Principles of Microeconomics (equivalent to ECON101)
  • ECON 311 Principles of Macroeconomics (equivalent to ECON102)
  • COMM 320 Foundations in Accounting I
  • COMM 321 Organizational Behaviour
  • COMM 420 Marketing
  • COMM 421 Introductory Finance

Science

  • BIOC 402 Proteins: Structure and Function
  • BIOL 209 Biodiversity of Algae, Fungi and Bryophytes
  • BIOL 210 Vascular Plants
  • BIOL 323 Structure and Reproduction of Fungi
  • BIOL 234 Fundamentals of Genetics
  • BIOL 335 Molecular Genetics
  • BIOL 343 Plants and Peoples
  • BIOL 421 Plant-Microbe Interactions
  • CHEM 208 Coordination Chemistry
  • CHEM 211 Introduction to Chemical Analysis
  • CHEM 213 Organic Chemistry
  • CHEM 301 Aqueous Environmental Chemistry
  • CHEM 304 Fundamentals of Thermodynamics and Statistical Mechanics
  • CHEM 305 Biophysical Chemistry
  • CHEM 311 Instrumental Analytical Chemistry
  • CHEM 330 Advanced Organic Chemistry
  • CHEM 341 Global Challenges: A Chemical Perspective
  • CPSC 100 Computational Thinking
  • CPSC 103 Introduction to Systematic Program Design
  • CPSC 110 Computation, Programs, and Programming
  • DSCI 100 Introduction to Data Science
  • ENVR 200 Introduction to Environmental Science
  • MICB 212 Introductory Immunology and Virology
  • MICB 301 Microbial Ecophysiology
  • MICB 306 Molecular Virology
  • MICB 308 Paradigms in Bacterial Pathogenesis
  • MICB 325 Analysis of Microbial Genes and Genomes

Math, Engineering and Statistics

  • APSC 366 The Art of the Possible: An Introduction to Engineering for Non-Engineers
  • MATH 200 Calculus III
  • STAT 300 Intermediate Statistics for Applications
  • STAT 302 Introduction to Probability

LFS

  • APBI 260 Agroecology I: Introduction to principles and techniques
  • APBI 290 Introductory Topics in Applied Biology
  • LFS 302 International Field Studies
  • LFS 340 First Nations Health and the Traditional Role of Plants
  • LFS 496 Career Development Practicum

Social Sciences

  • PSYC 367 Sensory Systems
  • SOCI 342 Consumers and Consumption
  • SOCI 360 Sociology and Natural Resources
  • SOCI 423 Sociology of Food
  • SPPH 381 Selected Topics