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Food Science

(College of Agricultural and Environmental Sciences)

The Major Program

Food science is a discipline in which biological, physical, and sensory sciences are integrated for the study of foods to ensure their safety, quality, and healthful properties. The food science curriculum encompasses food chemistry and biochemistry, food safety and microbiology, food processing and preservation, and sensory and consumer sciences.

Career Alternatives. Opportunities for employment include positions in the food and allied industries, government agencies, and educational and research institutions. Graduate study for the food science student may lead to the M.S. or Ph.D. degree in food science, or in related fields such as agricultural chemistry, biochemistry, microbiology, and nutrition.

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Updated: March 22, 2017 10:38 AM