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 that may be combined with specializations in enology (wine studies), brewing science, and fermentation of other foods and beverages. Industrial fermentations and waste treatments in the production of microbial cells, drugs, enzymes, hormones, solvents, acids, and vitamins are further opportunities for study.
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 Viticulture and Enology and in the Department of Food Science and Technology. 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 |
| Mathmatics 16A | 3 units |
| Physics 7A | 3 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 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 chemistry, and biochemistry.
| UNITS | ||
|---|---|---|
| English Composition Requirement | 0-8 | |
| See College requirement | ||
| Preparatory Subject Matter | 59-66 | |
| Biological Sciences 102, 103 | 6 | |
| Biological Sciences 1A | 5 | |
| Chemistry 2A-2B-2C; and 8A-8B or 128A-128B, 129A | 21-25 | |
| Agricultural Systems and Environment 21 | 3 | |
| Mathematics 16A-16B or 21A-21B | 6-8 | |
| Microbiology 102-102L | 6 | |
| Physics 7A and 7B | 8 | |
| Agricultural Systems and Environment 120 or Statistics 106 | 4 | |
| Breadth/General Education | 0-24 | |
| See General Education requirement | ||
| Depth Subject Matter | 40 | |
| (Courses in depth subject matter may not be taken on the P/NP grading basis. Overall GPA in depth subject matter must be 2.0 or greater.) | ||
| Choose from Biological Sciences 101; Chemical Engineering 161A, 206; Chemistry 107A, 107B, 108, 130; Food Science and Technology 102A, 102B, 104, 104L, 108, 109, 110A, 110B, 123, 123L, 128, 205, 250, 250L; Microbiology 105, 140, 150, 155L, 250; Viticulture and Enology 3, 123, 124, 125, 126, 128, 129, 135, 140, 186, 190X, 219, 225, 235 (no variable-unit 190, 192, 199, 299 courses allowed toward depth requirement) | ||
| Restricted Electives | 28 | |
| Selected according to student's educational goals and upon approval by adviser. | ||
| Only 6 units of 192 or 6 units of 190, 198, 199, 290, or 298 may be counted; or a total of 8 units of these courses combined. A list of approved courses is availble from advisers. | ||
| Unrestricted Electives | 14-23 | |
| Total Units for the Degree | 180 | |
Major Adviser. A. Waterhouse.
Graduate Study. Refer to the Graduate Studies degree programs in Agricultural and Environmental Chemistry, Biochemistry, Chemical Engineering, Food Science, Genetics, Microbiology.
UC Davis 1999-2000 Online General Catalog. Posted July 30, 1999.
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Molly Theodossy, Keitha Hunter and Barbara Anderson, Editors
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