The food industry moves at the speed of innovation. Every year, innovations in food processing are providing us with more food products that extend shelf life, increase nutrient density, provide greater safety for consumers, and help companies stay ahead of trends – while also creating healthier alternatives and a reduced environmental footprint.

Join our webinar to learn more about food innovation at UBC and how industry partners work with our researchers to move BC forward. Hear from UBC researchers Dr. Anubhav Pratap-Singh and Dr. Siyun Wang, along with industry partners, on how they collaborate to create innovative products. The UBC Faculty of Land and Food Systems is home to food, nutrition and health research with several clinical labs, a sensory lab, a culinary lab and a food-grade pilot plant facility, which includes equipment specifically for food engineering/processing experiments.