(College of Agricultural & Environmental Sciences)
Department of Food Science & Technology
Linda J. Harris, Ph.D., Chairperson of the Department
Department Office. 1136 RMI North Building; 530-752-1482; http://foodscience.ucdavis.edu
The Major Program
Food Science is a discipline in which biological, physical, and sensory sciences are integrated for the study of foods to ensure their safety, quality, and healthful properties. The food science curriculum encompasses food chemistry and biochemistry, food safety and microbiology, food processing and preservation, and sensory and consumer sciences.
The Program. Food Science is a multidisciplinary major that includes core competencies in food chemistry and analysis, food safety and microbiology, and food processing and engineering. After completing the preparatory course work, students focus on advanced subject courses in food chemistry and biochemistry, food processing, sensory evaluation, and food microbiology applied to improve the safety, stability, taste, nutrition, convenience, sustainability and value of foods.
Career Alternatives. Opportunities for employment include positions in the food and allied industries, government agencies, and educational and research institutions. Graduate study for the food science student may lead to the M.S. or Ph.D. degree in food science, or in related fields such as agricultural chemistry, biochemistry, microbiology, nutrition and health sciences.
Advising Center for the major is located in 1204 RMI South Building; 530-752-3250.
Major Advisor. A.E. Mitchell (Food Science & Technology)
Graduate Study. A program of study and research leading to the M.S. and Ph.D. degrees in Food Science is available. For further information on graduate study, contact the graduate advisor.