The Ulrich Freybe Food Safety Laboratory – named after Henning Freybe’s father — is dedicated to analysis work on foodborne pathogens. The lab has grown from 800 square feet to 2,000 square feet, giving our food science researchers the space and tools to further study critical food safety issues, including common foodborne pathogens like E. coli and Listeria.
Founded in 1844, Freybe Gourmet Foods supplies gourmet ham, sausage and specialty meat products to customers throughout Canada, the US and Japan. The high quality products have been awarded hundreds of gold medals in European sausage and ham competitions. Henning Freybe, a UBC alum, became the fifth generation owner of the family business when he took over from his father in 1992.
Freybe is a long-time supporter of our Faculty. In 2004, he established two annual scholarships: the Ulrich Freybe Memorial Graduate Prize in Food Sciences and the Ulrich Freybe Memorial Scholarship in Food, Nutrition and Health. He is also a member of our Faculty Advisory Council.