Welcome to Food Science & Technology

The internationally recognized Food Science and Technology Department makes food healthier, tastier, and safer for consumers. Students complete a rigorous scientific curriculum that prepares them well for the numerous job opportunities available in the food industry or for graduate studies in the physical, chemical, and biological sciences and medicine.


Making News...

Robert Mondavi InstituteV&E and FST Symposium: Vision for the Future 2015
On April 11, 2015, Vision for the Future Research Symposium featuring the departments of Food Science and Technology and Viticulture and Enology was held on the UC Davis campus.


Sublett and BamforthInaugural UCD Interdepartmental Employee Brewing Competition
UCD Interdepartmental Employee Brewing Competition is a great success! Special thanks to Charlie Bamforth (Food Science and Technology) and Hampton Sublett (Office of the Chancellor) for making this happen.


 Video gaming, food, social network of Al Capone all part of new institute conference
Dr. Charlotte Biltekoff (Food Science and Technology) and Dr. Hildegarde Heymann (Viticulture and Enology) will be presenters at the first major conference by the new Institute for Social Sciences at the University of California, Davis. The conference will showcase leading-edge research in the social sciences and highlight opportunities for interdisciplinary work. The conference series, Leading Research in the Social Sciences Today, takes place on three Fridays, April 24, May 1 and May 8, at UC Davis.


Maria MarcoBlocking bacterial spoilage in fruits and veggies
Professor Maria Marco will lead research efforts to identify the genetic basis of traits in bacteria found on fruits and vegetables.


Christine BruhnChristine Bruhn selected for IAFP 2015 Award
Congratulations to Christine Bruhn on being selected to receive Honorary Life Membership in the International Association for Food Protection!


Ryan with checkGraduate students in the Simmons Lab take top honors in UCD Grad Slam
Congratulations to Forrest (Ryan) Dowdy of the Simmons Lab, who won the first annual Grad Slam competition at UC Davis, which was held as part of the Interdisciplinary Graduate & Professional Student (IGPS)Symposium. Another graduate student in the same lab, Brittany Allison, was a finalist in this competition.


lewis thumbnailMills Lab postdoc's paper in Microbiome profiled by NPR
Mills Lab post-doc Zachery Lewis's paper in Microbiome was covered by NPR and is also profiled on UC Davis' News site. The subject of the paper is the influence of the FUT2 gene status in mothers on the microbiome of their breast fed infants.


Dr. Boundy-MillsDr. Kyria Boundy-Mills receives Academic Federation Excellence in Research Award
Dr. Boundy-Mills has been a Specialist at UC Davis since 2002, and the curator of the Phaff Yeast Culture Collection since 2001. She inherited one of the largest and most diverse collections of yeasts in the world, which contains over 7,000 strains in the public catalog (http://phaffcollection.ucdavis.edu). The collection is the living legacy of several generations of UC yeast researchers including Herman Phaff, Emil Mrak and William Cruess.


EngrediaFood Science Networking Event Supported by Donors
Food science students seeking jobs and employers seeking food science students came to the table at a speed networking event held in February. Hosted by the Department of Food Science and Technology and the Food Tech Club, the event was a new way to connect students with industry opportunities for internships and careers.


small nitinNitin lab receives large grant as UC Davis Heads USDA Food Safety Project
A collaborative food-safety project headed by UC Davis has been selected for funding by the U.S. Department of Agriculture (USDA). The proposal, titled "An Integrated Approach to Eliminate Cross-Contamination During Washing, Conveying, Handling and Packaging of Fresh Produce," will receive $4.751 million over the course of five years. The grant comes from the Food Safety Challenge Area of the USDA's Agriculture and Food Research Initiative (AFRI).


Robert Mondavi Institute for Wine and Food Science

RMI logo

The Department of Food Science and Technology is proud to be a founding department of the Robert Mondavi Institute for Wine and Food Science.

Alumni Class Notes

Xueqi (Shirley) Li 2013, M.Sc., Food Science.

Kullanart Tongkhao 2011, Ph.D., Food Science.

Social Media

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