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...

 5 Common Food Safety Kitchen Mistakes
IFT Spokesperson and food safety expert, Christine Bruhn, PhD, CFS,Former Director of the Center for Consumer Research, University of California-Davis and her team videotaped 120 consumers as they prepared a chicken and a salad in their home.

Moshe RosenbergFST Professor Moshe Rosenberg featured in December's Food Technology Magazine
Dr. Rosenberg's work with microencapsulation is featured in this month's issue of the magazine. A streaming video explaining microencapsulation accompanies the piece.

 $6.9 million funds studies of health-boosting compounds in cow's milk
After spending more than a decade decoding breast milks important health-promoting constituents, a team of researchers in the Foods for Health Institute at the University of California, Davis, is now doing the same for cows milk, with potential benefits both for human health and the U.S. dairy industry.

frozen peasUCD study on frozen vegetables gets national press
A study of nutrients retained in fresh versus frozen vegetables was written up in Yahoo Food. The study was led by FST's Dr. Diane Barrett and PhD candidate Ali Bouzari.

thumnail of biltekoffFST Professor Charlotte Biltekoff featured at reThink Food conference
The inaugural reThink Food conference, organized by The Culinary Institute of America and the MIT Media Lab, looked at innovation at the intersection of technology, behavior, design, and food. Dr. Biltekoff was one of 35 guest presenters on November 7 through 9 at the CIA's Napa Valley campus, sharing how her work is radically changing food markets, systems, and our understanding of consumer choices.

Ali BouzariFST PhD candidate named in Zagat's "30 under 30" list
Ali Bouzari is named in the Zagat guide's "30 under 30 Rock Stars redefining the industry" list for the San Francisco region.

 Christine Bruhn in Future Food 2050
Oscar-nominated director, Scott Hamilton Kennedy, is exploring how we will feed 9 billion people by 2050 and looking at the past, present and future of food science. He'll draw from interviews with some of the brightest people on the planet, and reveal amazing stories and extraordinary science - all showcasing solutions in the world of food science.

Robert Mondavi Institute for Wine and Food Science

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

Faculty Position Announcement

At the Univeristy of California, Davis, an Assistant Professor Water-Energy Efficiency in Food Science and Technology with teaching, research and professional and university service responsibilities. The appointment is in the Department of Food Science and Technology and will have an affiliation with the Center for Water-Energy Efficiency.

Position Announcement

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