Course Overview

The Food Science program at the University of California, Davis is designed to provide students with a comprehensive understanding of the science behind food production, safety, and innovation. The curriculum integrates chemistry, microbiology, and engineering to address challenges in food quality, nutrition, and sustainability. A unique feature of this program is its emphasis on hands-on learning through laboratory work and industry-relevant projects.

Career Prospects

Graduates of this program are well-prepared for diverse roles in the food industry, including product development, quality assurance, and regulatory compliance. The strong industry connections and practical training offered by the program enhance employability in both private and public sectors.

Key Faculty and Staff

The program is supported by renowned faculty with expertise in food chemistry, sensory science, and food safety. While specific names are subject to change, the department is known for its contributions to research and innovation in food science.

Unique Facilities and Partnerships

Students have access to state-of-the-art facilities, including specialized food processing labs and sensory evaluation centers. The university also maintains strong partnerships with leading food industry organizations, providing opportunities for internships and collaborative research.