How UBC-trained food scientists are advancing food and beverage manufacturing in Canada

The test is in the latte. When a barista pours steamed oat milk over espresso and the foam holds—tight bubbles, glossy surface, no separation—Pamely Keung knows the science worked. A double alum of UBC’s faculty of land and food systems , Keung is director of research and development at Earth’s Own , one of Canada’s leading plant-based beverage companies. For nearly a decade, she has helped shape…