Jump to the Department of Food Science and Technology.
Food science applies chemical, physical, biological, engineering, and social sciences to processing, preservation, development, packaging, storage, evaluation, identity and utilization of foods.
The Program. Students majoring in food science spend the first two years of study developing the scientific and general background necessary for upper division study. The science courses include chemistry, biology, physics, and mathematics. General background is provided by courses in the social science/ humanities area and by optional courses in introductory food science. At the upper division level, students take courses in nutrition, food microbiology, food chemistry, food analysis, food commodities, food processing, food engineering, and may choose to specialize in one of five career-oriented options. Students enrolled in the program are eligible for various scholarships, including scholarships from the Institute of Food Technologists.
Career Alternatives. Opportunities for employment include positions in the food and allied industries, local, state, and federal 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, engineering, microbiology, and nutrition.
(For convenience in program planning, the usual courses taken to satisfy the requirements are shown in parentheses where possible. Equivalent or more comprehensive courses may be taken with adviser's approval. Courses shown without parentheses are required for all options.)
| UNITS | ||
|---|---|---|
| English Composition Requirement | 4-8 | |
| See College requirement (one course of which must be English 102 with food science or related area, or English 104) | 4-8 | |
| Preparatory Subject Matter | 53-59 | |
| Calculus (Mathematics 16A-16B-16C) | 9 | |
| Biology (Biological Sciences 1A, 1C) | 10 | |
| General chemistry (Chemistry 2A-2B-2C) | 15 | |
| Organic chemistry (see option for requirement) | ||
| Physics (Physics 7A-7B-7C) | 12 | |
| Food science and society (Food Science and Technology 1 and or 2; both recommended, but not required) | (3-6) | |
| Introduction to food science and technology (Food Science and Technology 50) | (3) | |
| Nutrition (Nutrition 10 or approved substitute) | 3 | |
| Breadth/General Education | 24 | |
| Satisfaction of General Education requirement plus social science and humanities electives to total 24 units | ||
| Depth Subject Matter | 49-50 | |
| General biochemistry (Biological Sciences 102-103) | 6 | |
| Statistics (Agricultural Systems and Environment 120) | 4 | |
| Food composition and laboratory, Food Science and Technology 100A, 101A | 5 | |
| Food properties, Food Science and Technology 100B | 3 | |
| Food biochemistry, Food Science and Technology 100C | 3 | |
| Food analysis, Food Science and Technology 103 | 5 | |
| Food microbiology and laboratory, Food Science and Technology 104, 104L | 7 | |
| Food engineering and laboratory, Food Science and Technology 110A-110B, Applied Biological Systems Technology 110L | 8 | |
| Food sensory science, Food Science and Technology 127 or 107A | 3 or 4 | |
| Food product development, Food Science and Technology 160 | 4 | |
| Food science seminar, Food Science and Technology 190 | 1 | |
| Select one of the following five options: | ||
| Food Technology Option | ||
| The Food Technology option provides a broad exposure to food chemistry, food microbiology, food engineering and food processing. Students find positions in quality assurance, product development, and food processing in the food industry. | ||
| Specific course requirements | 12 | |
| Organic chemistry (Chemistry 8A-8B) | 6 | |
| Plant sanitation, Food Science and Technology 108 | 3 | |
| Quality assurance, Food Science and Technology 109 | 3 | |
| Selected additional courses
Select courses from a master list available from the department Advising Center. | 15 | |
| Food Business and Management Option | ||
| The Food Business and Management option allows students to integrate study of the science and technology of food with that of business and economics in a unique program. Students prepare for positions of management in small food companies, and research-and-development oriented marketing or technical sales opportunities in coroporate food industries. | ||
| Specific course requirements | 25 | |
| Organic chemistry (Chemistry 8A-8B) | 6 | |
| Microeconomics (Economics 1A) | 5 | |
| Business organization, Agricultural and Resource Economics 112 | 4 | |
| Marketing management, Agricultural and Resource Economics 113 | 4 | |
| Introduction to financial accounting, Management 100 | 3 | |
| Quality assurance, Food Science and Technology 109 | 3 | |
| Selected additional courses
Select courses from a master list available from the department Advising Center. | 10 | |
| Consumer Food Science Option | ||
| The Consumer Food Science option prepares students for jobs in food product formulation, research-and-development oriented marketing and sensory analysis, quality assurance, extension service, creative writing, and community service. Students who obtain the requirements for the teaching credential teach elementary or secondary school home economics. | ||
| Specific course requirements | 20 | |
| Organic chemistry (Chemistry 8A-8B) | 6 | |
| Food properties laboratory, Food Science and Technology 101B | 2 | |
| Food sensory science, Food Science and Technology 107B (107A is required prerequisite) | 3 | |
| Food product development field trip, Food Science and Technology 47 | 1 | |
| Consumer behavior, Consumer Science 100 | 3 | |
| Quality assurance, Food Science and Technology 109 | 3 | |
| New food product ideas, Food Science and Technology 159 | 2 | |
| Selected additional courses
Select courses from a master list available from the department Advising Center. | 10 | |
| Food Biology/Microbiology Option | ||
| The Food Biology/Microbiology option is for students interested in research and development careers with food companies or government laboratories, in teaching and research at academic institutions, or in professional (medical, veterinary, pharmacy, optometry or dental) school. This option prepares students for graduate study and research in several areas, including food science, biochemistry, biotechnology, microbiology, and post-harvest biology. | ||
| Specific course requirements | 17-23 | |
| Biology (Biological Sciences 1B) | 5 | |
| Organic chemistry, Chemistry 8A-8B or 118A-118B-118C | 6-12 | |
| General microbiology, Microbiology 102, 102L | 6 | |
| Selected additional courses
Select courses from a master list available from the department Advising Center. | 10 | |
| Food Chemistry Option | ||
| The Food Chemistry option prepares students for graduate study and research in such areas as flavor chemistry, food additive chemisty, biotechnology, biochemistry and toxicology. This option is for students interested in research and development careers with food companies or government laboratories, in teaching and research at academic institutions, or in professional (medical, veterinary, or dental) school. | ||
| Specific course requirements | 20-21 | |
| Organic chemistry, Chemistry 118A-118B-118C or 128A-128B-128C-129A | 11-12 | |
| Chemistry, Chemistry 124A | 3 | |
| Physical chemistry (Chemistry 107A-107B) | 6 | |
| Selected additional courses
Select courses from a master list available from the department Advising Center. | 10 | |
| Unrestricted Electives | 4-23 | |
| Total Units for the Degree | 180 | |
Major Adviser. E. Bandman (Food Science and Technology).
Advising Center for the major is located in 111 Cruess Hall.
Graduate Study. A program of study and research leading to the M.S. and Ph.D. degrees in Food Science is available (see below). For further information on graduate study, contact the graduate adviser.
UC Davis 1998-99 Online General Catalog. Posted July 31, 1998.
catalog-comment@ucdavis.edu
Keitha Hunter and Barbara Anderson, Editors
We welcome your comments.