Food Science

The Food Science program at the University of California offers students a comprehensive education in the science and technology of food production, processing, safety, and quality. This interdisciplinary program combines principles from biology, chemistry, engineering, and nutrition to prepare students for careers in the food industry, research, and regulatory agencies. Throughout the program, students explore the fundamental aspects of food components, such as carbohydrates, proteins, fats, vitamins, and minerals, as well as the sensory, microbiological, and safety considerations that are critical to delivering safe and nutritious food products. Emphasizing both theoretical knowledge and practical skills, the curriculum includes laboratory work, research projects, and internships with leading food companies and organizations. Students gain hands-on experience in food processing techniques, quality assurance, food safety protocols, and product development. The program also addresses current issues in the food industry, including sustainability, food security, and innovation in functional foods and nutraceuticals. Graduates are well-equipped to pursue careers in food manufacturing, quality control, research and development, regulatory affairs, and consulting, or to continue their education through graduate studies. The university's state-of-the-art facilities and collaborations with industry ensure that students are exposed to the latest technologies and industry practices. With a strong focus on scientific rigor and industry relevance, the Food Science program prepares students to contribute meaningfully to improving food systems and consumer health worldwide.

201. Food Chemistry and Biochemistry (4)

Lecture - 3 hours. Prerequisite: undergraduate courses in organic chemistry and biochemistry; undergraduate course in food chemistry is recommended. Advanced topics in food chemistry and biochemistry, emphasizing the application of the basic principles of chemistry and biochemistry to food composition properties, preservation and processing. Chemical structures, interactions, reaction mechanisms and experimental methods are stressed. - l.(l) Smith, Shoemaker

202. Chemical and Physical Changes in Food (4)

Lecture - 3 hours; term paper. Prerequisites: Biological Sciences 103; Chemistry 107B. Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials. - lll. (lll.) Dungan

203. Food Processing (3)

Lecture - 3 hours. Prerequisites: course 110A, Physics 5C or 7C, Chemistry 107B, and one undergraduate food processing course. Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods. ll. (ll) K. McCarthy, M. McCarthy

204. Advanced Food Microbiology (3)

Lecture - 3 hours. Prerequisites: Biological Sciences 1C, 103, course 104 or a course in microbiology. Principles of and recent developments in food microbiology, including food pathogen virulence and detection, parameters of microbial growth in food, and the microbiology of food and beverage fermentations. - lll. (lll.) Marco, Young

205. Industrial Microbiology (3)

Lecture - 3 hours. Prerequisites: Biological Sciences 1A, 102, 103; Microbiology 130A-130B or Biological Sciences 101 recommended. Use of microorganisms for producing substances such as amino acids, peptides, enzymes, antibiotics and organic acids. Emphasis on metabolic regulation of pathways leading to fermentation products, on yeast fermentations, and on genetic manipulations (including recombinant DNA techniques) of industrial microorganisms. Offered in alternate years.

207. Advanced Sensory-Instrumental Analyses (3)

Lecture - 2 hours; laboratory - 3 hours. Prerequisites: course 107 and consent of instructor. Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods. Advanced statistical analysis of relation of colorimetry, texturometry, and chemistry of volatile compounds to perception of appearance, texture, flavor. Offered in alternate years.

210. Proteins: Functional Activities and Interactions (3)

Lecutre - 3 hours. Prerequisites: Biological Sciences 103. The relationships of structure of proteins to their biological functions. Structural proteins, complexing proteins, and catalytic proteins in plant and animal materials and products.

211. Lipids: Chemistry and Nutrition (3)

Lecture - 3 hours. Prerequisites: Biological Sciences 103, Chemistry 107B, 128B. Chemistry of lipids as it pertains to research in food and nutrition. Relations between lipid structure and their physical properties in tissue and foods. Regulation of absorption, transport, and metabolism of lipids. Implication of dietary fats and health. - ll. (ll.) German

213. Flavor Chemistry of Foods and Beverages (3)

Lecture/discussion - 3 hours. Prerequisites: Chemistry 8B, Viticulture and Enology 123, 123L or FST 103, or consent of instructors. Students will become familiar with basic principles of flavor chemistry, analysis, and formation in fresh and processed foods. Students will be required to read and critically evaluate flavor chemistry literature. (Same course as Viticulture and Enology 213). - lll. (lll.) Ebeler, Heymann

217. Advanced Food Sensory Science (2)

Lecture - 3 hours. Prerequisite: course 107A (may be take concurrently) or consent of instructor. Advanced study of the techniques and theory of the sensory measurement of food as an analytical tool and as a measure of consumer perception and acceptance. Advanced examination of the sensory and cognitive systems associated with the perception of food. - l. (l.) O'Mahony

219. Biochemistry, Microbiology and Technology of Cheeses of the World (4)

Lecutre - 4 hours. Prerequisite: course 119 and Biological Sciences 103, Chemistry 107B, 128B or consent of instructor. Restricted to graduate level students or senior undergraduate students with appropriate background in biochemistry and microbiology. Compositional and physico-chemical aspects of milk and their implications on cheesemaking; enzymatic, microbiological and physical aspects of cheesemaking; cheese as a biological composite; designing cheese quality attributes; cheese aging. Cheese from all over the world will be tasted and discussed. Offered in alternate years - (III.) Rosenberg

227. Food Perception and the Chemical Senses (2)

Lecture - 2 hours. Prerequisites: course 107B (may be taken concurrently), or consent of instructor. Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake. - ll. Guinard.

290. Seminar (1)

Seminar - 1 hour. May be repeated for credit. (S/U grading only) - l, ll, lll. (l, ll, lll.)

290C. Advanced Research Conference (1)

Discussion - 1 hour. Prerequisites: graduate standing and consent of instructor. Critical presentation of evaluation of original research by graduate students. Planning of research programs and proposals. Discussion led by individual major instructors for their research group. (S/U grading only) - l, ll, lll. (l, ll, lll.)

291. Advanced Food Science Seminar (1)

Seminar - 1 hour. Prerequisite: completion of at least one quarter of course 290. Oral presentation of student's original research, discussion, and critical evaluation. (S/U grading only).- lll. (lll.)

298. Group Study (1-5)

299. Research (1-12)

Prerequisite: Graduate standing. (S/U grading only)

PROFESSIONAL COURSE

396. Teaching Assistant Training Practicum (1-4)

Prerequisite: graduate standing. May be repeated for credit. (S/U grading only). - l, ll, lll. (l, ll, lll.)

Requirements

• The primary requirement for admission is evidence of intellectual achievement and potential for successful graduate study. Applicants should hold at least a bachelor's degree or its equivalent in a physical or biological science or in engineering from an institution of acceptable standing. The minimum acceptable grade point average is a "B" or its equivalent. Translation of transcripts from non-US institutions into a grading system similar to the American 4.0 point scale will help those applicants to be compared appropriately with their American counterparts.
• Beyond these minimum requirements, the admission committee looks for evidence of intellectual potential by reviewing performance in university coursework, considering GRE/TOEFL scores, and carefully reading the candidate's statement of interest and letters of recommendation. The candidate's statement and recommendation letters should highlight the applicant's potential for performing independent, thoughtful research. That can be done, for example, by describing the candidate's previous research experience in an academic or industrial setting, or by describing the student's ability to think beyond class assignments in a coursework setting. The candidate's statement should include a description of the student's future research interests, as well as their motivation for pursuing graduate education.
• Three letters are required. Once you have identified recommenders in your application, they will be sent a secure online submission link. Letters of recommendation will only be accepted via the online system. No paper letters will be accepted.
• Transcripts: UC Davis requires academic records from each college-level institution you have attended. You will be instructed to upload scanned copies of your transcripts after you have submitted your online application. 
• Application fees are currently $90.00 for domestic applications and $110.00 for international applications.
• All applicants are required to take the General Graduate Record Examination (GRE). Scores must not be more than five (5) years old. Scores must be reported electronically to UC Davis. We strongly recommend that you plan to take your GRE examination early in order for scores to arrive prior to the deadline. There is no minimum requirement.
• For the Test of English as a Foreign Language (TOEFL) Exam, a minimum score of 80 is required. Students with TOEFL iBT scores of 104 or below will be required to take an additional ESL examination once they start their graduate program here to determine their level of English ability and whether they would benefit from additional ESL coursework at UC Davis. Students with a TOEFL Speaking section scores less than 23 will also be required to take and pass the UC Davis SPEAK test in order to be eligible to serve as a Teaching Assistant.
• The International English Language Testing System (IELTS) Exam - as an alternative to the TOEFL, you may submit scores from the Academic Modules of the International English Language Testing System (IELTS) designed by the University of Cambridge Local Examinations Syndicate and administered by the British Council worldwide. You are responsible for providing Graduate Studies with an official test report form showing the score you earned on your IELTS examination. Remember to order the TRF when you register to take the test. The minimum score required for admission to graduate study at UC Davis is 7 on a 9-point scale

Scholarships

• University Fellowships
• Graduate Group Fellowships
• Teaching Assistantships (TA Appointments)
• Global Education

The University of California offers comprehensive programs in Food Science focused on preparing students for careers in the food industry, research, and academia. These programs emphasize understanding the fundamental principles of food chemistry, microbiology, engineering, and nutrition to improve food safety, quality, and sustainability. Degree options typically include Bachelor's, Master's, and doctoral levels, providing a pathway from foundational knowledge to advanced research and innovation. The curriculum covers food processing, preservation techniques, sensory evaluation, food safety protocols, and novel food product development, equipping graduates with both theoretical knowledge and practical skills. Students have access to state-of-the-art laboratories and facilities, enabling hands-on experience in experimental design, analytical testing, and product formulation. The faculty comprises leading experts in food science, often engaged in cutting-edge research addressing global food security, fermentation technologies, and dietary health. Collaborative opportunities with industry partners, research institutions, and government agencies are integral to the program, facilitating internships, cooperative education, and real-world problem solving. Graduates of the Food Science program at UC are well-positioned for careers in food manufacturing, quality assurance, regulatory agencies, research, and entrepreneurial ventures. The university's strong reputation and extensive alumni network support ongoing professional development and industry connections. Throughout the program, students are encouraged to participate in seminars, conferences, and student organizations related to food science, fostering leadership and innovation within the field. The curriculum is regularly updated to reflect the latest scientific advances and market trends, ensuring that graduates are prepared to meet current industry demands. Additionally, interdisciplinary approaches involving microbiology, engineering, nutrition, and business are emphasized to develop well-rounded professionals capable of addressing complex challenges in food systems worldwide.