Food Science (Graduate Group)

Gary M. Smith, Ph.D., Chairperson of the Group

Group Office. 1204 RMI South Building; 530-752-3250; bftvadvising@ucdavis.edu; https://foodscience.ucdavis.edu/

Faculty. Includes members from twelve departments in the Colleges of Agricultural and Environmental Sciences and Engineering, and the Schools of Medicine and Veterinary Medicine.


Gary M. Smith, Ph.D., Chairperson of the Group

Group Office. 1204 RMI South Building; 530-752-3250; bftvadvising@ucdavis.edu; https://foodscience.ucdavis.edu/

Faculty. Includes members from twelve departments in the Colleges of Agricultural and Environmental Sciences and Engineering, and the Schools of Medicine and Veterinary Medicine.

Graduate Study. The interdepartmental Graduate Group in Food Science offers programs of study leading to the M.S. degree and to the Ph.D. degree. Graduate studies stress the application of the biological, chemical, physical, and behavioral sciences to processing, preservation, quality evaluation, public health aspects, and utilization of foods. For the M.S. degree, there are five areas of specialization: chemistry-biochemistry, microbiology, engineering-technology, brewing and sensory science. Individually designed programs are also acceptable. For the Ph.D., there are four areas of emphasis: biochemistry, chemistry, microbiology/fermentation, and sensory science. Detailed information regarding graduate study is available through the Group Chairperson or the Group office.

Graduate Advisor. Contact the Food Science Graduate Group office at bftvadvising@ucdavis.edu.

Gary M. Smith, Ph.D., Chairperson of the Group

Group Office. 1204 RMI South Building; 530-752-3250; bftvadvising@ucdavis.edu; https://foodscience.ucdavis.edu/

Faculty. Includes members from twelve departments in the Colleges of Agricultural and Environmental Sciences and Engineering, and the Schools of Medicine and Veterinary Medicine.

Graduate Study. The interdepartmental Graduate Group in Food Science offers programs of study leading to the M.S. degree and to the Ph.D. degree. Graduate studies stress the application of the biological, chemical, physical, and behavioral sciences to processing, preservation, quality evaluation, public health aspects, and utilization of foods. For the M.S. degree, there are five areas of specialization: chemistry-biochemistry, microbiology, engineering-technology, brewing and sensory science. Individually designed programs are also acceptable. For the Ph.D., there are four areas of emphasis: biochemistry, chemistry, microbiology/fermentation, and sensory science. Detailed information regarding graduate study is available through the Group Chairperson or the Group office.

Graduate Advisor. Contact the Food Science Graduate Group office at bftvadvising@ucdavis.edu.