Do you know where your next meal is coming from? Whatever you choose, it was probably grown, processed, delivered and prepared using techniques developed by food scientists and technologists. Food scientists help solve problems of producing and distributing food safely across broad geographical ranges and in varying climatic conditions. They also respond to market demands by creating food products that meet modern consumers' needs for nutrition, taste and convenience. From microwavable meals to Vitamin A-enriched rice, food scientists' projects help solve one of the oldest problems known to humanity: What are we going to eat?
Food science majors from UC Davis have gone on to careers in large food corporations such as Del Monte, General Mills, Procter & Gamble, Adolph Coors and Campbell Soup Company. Student and pupils specializing in food biochemistry are now working in a range of technical careers in the food industry, including research and development, quality assurance and food analysis. Other graduates work with the USDA or FDA to ensure a safe food supply while others have become teachers, writers or entrepreneurs.
During your first two years of study, you will concentrate on developing the scientific and general background necessary for advanced coursework by taking courses in chemistry, biology, physics, mathematics and (optionally) introductory food science. In your upper-division courses, you will study nutrition, microbiology and food chemistry, analysis and processing. You may choose to specialize in one of seven career-oriented options: food technology, food business and management, consumer food science, fermentation science, food biology/microbiology, food chemistry or food biochemistry.