Course Overview

The Food Science (Master's, Ph.D.) program at the University of California, Davis is designed to provide advanced training in the science and technology of food production, safety, and innovation. The program emphasizes research and practical applications in areas such as food chemistry, microbiology, and sensory science, preparing students to address global challenges in food systems. Unique features include a strong focus on sustainability and interdisciplinary collaboration with agricultural sciences.

Career Prospects

Graduates are equipped for leadership roles in the food industry, academia, and government. They contribute to advancements in food safety, product development, and regulatory compliance, with opportunities in both private and public sectors.

Key Faculty and Staff

The program is supported by renowned faculty with expertise in food safety, fermentation, and sensory analysis. Specific names and profiles of faculty members can be explored through the university's official department resources.

Unique Facilities and Partnerships

Students have access to state-of-the-art facilities, including specialized laboratories for food processing and analysis, as well as pilot plants for product development. The university maintains strong partnerships with industry leaders and research institutes, fostering innovation and real-world application of research.