• Food science is a multidisciplinary subject that includes the knowledge applied during the transformation of raw agricultural products into safe, nutritious, and appealing foods. Students receive a broad background in food chemistry, food biochemistry, food microbiology, food engineering, and food processing and in-depth training in one of several areas of emphasis including chemistry, biochemistry, fermentation, microbiology, and sensory science. The program is designed to accommodate both students with food science degrees and those with little or no food science background who have a bachelor’s degree or a strong background in the physical or biological sciences or engineering.
  • There is a strong demand for individuals with the M.S. and Ph.D. in food science from governmental agencies and industrial organizations. Students with the Ph.D. in food science are also in demand by academic institutions. The food science graduate program at UC Davis is recognized as being among the strongest in the world. At UC Davis, graduate training in many fields is offered by “graduate groups” rather than by departments. These inter departmental graduate groups are composed of faculty who share common research interests, either in terms of scientific discipline or area of application. B