General Information | Requirements | PDF File
Fermentation Science
(College of Agricultural and Environmental Sciences)
The Major Program
The Fermentation Science major is a program of study of the fundamental and applied sciences related to the use of microorganisms as production and processing agents. A broad, interdisciplinary food-related education is offered with specialization in the study of application of microorganisms for production of beer and other alcoholic beverages, manufacture of foods such as cheese, waste treatments, and the production of microbial cells, drugs, enzymes, hormones, solvents, acids, and vitamins.
The Program. The major in fermentation science leads to a Bachelor of Science degree. Most of the instruction for the major is done in the Department of Food Science and Technology and in the Department of Viticulture and Enology. Students also take courses in chemistry, microbiology, molecular and cellular biology, genetics, and computer science. Electives often include additional courses in sensory science, management and viticulture.
Preparatory Requirements. Before transferring into the Fermentation Science major, students must complete the following courses with a grade of C– or better and with a combined grade point average of at least 2.5 at the University of California (at least 3.0 for similar courses taken at community college) for these and all other preparatory courses. In addition, students’ overall GPAs must be 2.25 or higher. All courses must be taken for a letter grade.
| Biological Sciences 1A | 5 units |
| Chemistry 2A, 2B, 2C, 8A | 17 units |
| Mathematics 16A | 3 units |
| Physics 7A | 4 units |
Recommendations. Completion of UC Davis equivalents of the following preparatory courses for the major are not required for entry but are highly recommended. Failure to complete these will delay entry into required upper division courses and may thus delay graduation. Some courses may be available at UC Davis during Summer Session.
| Chemistry 8B | 4 units |
| Mathematics 16B | 3 units |
| Physics 7B | 4 units |
| Biological Sciences 102 | 3 units |
Career Alternatives. Graduates qualify for supervisory, technical, production, product development, quality control, research, sales, or executive positions in the food, beverage, and allied industries, in the fermentation industries, and in governmental agencies. Students who choose to continue in graduate study have done so in such areas as food science-enology, microbiology, agricultural and environmental chemistry, and biochemistry.
