The Former Food Science & Technology Building: Cruess Hall, next to the Campus Co-ops garden and accessible from the bike path on the south. This building contains offices and labs for the department.
The UC Davis Food Science & Technology program is one of the largest in the US and the only program within the University of California. There are over twenty faculty in the department, many of whom are world leaders in their respective fields. Housed in the Robert Mondavi Institute (RMI), the department offers Bachelors, Masters and Ph.D. programs.
Food Science describes the application of science to develop, produce, and process foods and takes into consideration harvesting, processing, distribution, storage and preparation. It includes the development of dried, frozen and canned foods, microwave meals and T.V. dinners, aseptic food packaging, snack food development, fruit cocktail, processing of produce including nuts, vegetables, & fruits. Food Science requires broad knowledge of the various processes through which food travels from field to table, efficient use of resources and must also take into consideration sensory appeal of the final product.
Possibly one of the best things about having a Food Science department on campus is the many opportunities we have to taste test new food items! Sure, you'll have to taste some bad stuff, but there's usually something good as well. Keep an eye out next time you're near RMI for signs announcing food tastings.
Food Science & Technology classes are designated FST. FST 1 and 10 are popular GE courses.
1 - Principles of Food Science (3 Units, Fall) This is a basic intro course touching on many different aspects of food science. Taught by E. Garcia.
3 - Introduction to Beer and Brewing (3 Units, Fall) Taught by Charles Bamforth, this is one of the best classes to take at UCD. It's not an easy A, unless you go to class, pay attention and do the reading.
10 - Food Science, Folklore and Health (3 Units) Similar to FST 1, but focuses on social aspects rather than scientific ones.
50 - Introduction to Food Preservation (3 Units, Spring) Covers a variety of food preservation and processing methods as well as a number of food properties related to preservation. Will be boring for anyone who's already taken a number of upper division classes.
100A - Food Chemistry
100B - Food Properties
101A - Food Chemistry Lab
101B - Food Properties Lab
102A - Malting and Brewing
102B - Practical Malting and Brewing'
103 - Physical and Chemical Methods for Food Analysis
104 - Food Microbiology
104L - Food Microbiology Lab
107 - Food Sensory Science
109 - Principles of Food Quality Assurance
117 - Statistics for Sensory Science (3 Units, Fall) Application of statistics as it pertain to consumer data from sensory testing.
127 - Sensory Evaluation of Foods
128 - Food Toxicology Same as ETX 128. Taught by Dr. Mitchell, it explores the sources, and mechanism of action, of various toxins found in foods.
160 - Food Product Development
201 - Food Chemistry and Biochemistry (3)
202 - Chemical and Physical Changes in Food (4)
203 - Food Processing (3)
204 - Advanced Food Microbiology (3)
205 - Industrial Microbiology (3)
207 - Advanced Sensory-Instrumental Analysis (3)
211 - Lipids: Chemistry and Nutrition (3)
213 - Flavor Chemistry
217 - Advanced Food Sensory Science (2)
227 - Food Perception and the Chemical Senses (2)
290 - Seminar (1)
290C - Advanced Research Conference (1)
291 - Advanced Food Science Seminar (1)
298 - Group Study (1-5)
299 - Research (1-12)
396 - Teaching Assistant Training Practicum