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The major in food biochemistry stresses the principles of chemistry and biochemistry as related to constituents of foods and the changes which occur in the constituents before and during processing and during storage. Particular emphasis is placed on the role of and changes in the carbohydrates, lipids, proteins, enzymes, and nucleic acids and their effect on the quality attributes of foods.
The Program. The food biochemistry curriculum stresses a strong background in chemistry, physics, mathematics, and biology at the lower division level. At the upper division level, students take specialized courses in food science and technology and advanced biochemistry and nutrition. Through the appropriate choice of electives, students may emphasize certain research areas such as nutrition, food processing, or toxicology.
Career Alternatives. The main employment options for a food biochemistry graduate are in research and development at large food industry units; in laboratory-related employment in quality assurance, new food technology, and food analysis; or in any position requiring knowledge of biochemical techniques, such as in clinical laboratories. The major offers excellent preparation for graduate study in areas such as food science, nutrition, biochemistry, and environmental toxicology. Food biochemistry has also been chosen as a pre-professional major by students interested in medical, veterinary, optometry, pharmacy, or dental school.
(For convenience in program planning, the usual courses taken to satisfy the requirements are shown in parentheses. Equivalent or more comprehensive courses are acceptable. Courses shown without parentheses are required.)
| UNITS | ||
|---|---|---|
| English Composition Requirement | 0-8 | |
| See College English requirement | ||
| Preparatory Subject Matter | 77-79 | |
| Biochemistry (Biological Sciences 102, 103) | 6 | |
| Biology (Biological Sciences 1A-1B-1C) | 15 | |
| Chemistry (Chemistry 2A-2B-2C or 2AH-2BH-2CH; 118A-118B-118C or 128A-128B-128C, 129A; 107A-107B or 110A-110B) | 32-33 | |
| Mathematics, (Mathematics 16A-16B-16C or 21A-21B-21C) | 9 | |
| Physics (Physics 7A-7B-7C or 9A-9B-9C) | 12 | |
| Other (one course from Computer Science Engineering 10, 30, Engineering 5, Mathematics 22A, 22B, 22C, Statistics 13, Agricultural Systems and Environment 120) | 3-4 | |
| Breadth/General Education | 24 | |
| Satisfaction of General Education requirement. | ||
| Depth Subject Matter | 30 | |
| Food Science and Technology (to include Food Science and Technology 103, 104, 104L, 110A) | 25 | |
| Biochemistry (Food Science and Technology 123, 123L) | 5 | |
| Restricted Electives | 24 | |
| At least one additional upper division biochemistry course, other than Molecular and Cellular Biology 120L. One upper division Microbiology course. One nutrition course other than Nutrition 10. Remaining courses can be selected from biochemistry, physiology, environmental toxicology, genetics, public health, microbiology or other subjects related to Food Science | 24 | |
| Unrestricted Electives | 15-25 | |
| Total Units for the Degree | 180 | |
Major Adviser. G.M. Smith (Food Science and Technology).
Graduate Study. Refer to the Graduate Studies chapter of this catalog.
UC Davis 1998-99 Online General Catalog. Posted July 31, 1998.
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Keitha Hunter and Barbara Anderson, Editors
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