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...

 Processors adopt radio frequency tech for safer food
Since its founding in 2008, Sacramento-based RF Biocidics has been pioneering methods that use radio frequency technology to safely eliminate food-related pathogens, pests and fungi from products like nuts, grains and seeds.


bamforth smDistinguished Professor Charlie Bamforth discusses his presidency of the IBD
Dr. Bamforth recently shared his thoughts and doings in his role as president of the Institute of Brewing and Distilling


 Charlotte Biltekoff to speak at The Food Leaders Summit - 2015
Read what Charlotte has to say in anticipation of the 2015 Food Leaders Summit, her session about gaining consumer trust, the evolving food industry, and more.


Dr. GruenwendelFST mourns Emeritus Dieter Gruenwendel
Dr. Gruenwendel had been a professor of biophysical chemistry in the department for more than 25 years. He retired in the early 1990s.


 Postharvest Education Foundation - Small-Scale Postharvest Technologies Short Course/Study Tour
From February 23 through 27, thirty-five individuals, primarily from Tanzania, attended the 5 day program, which included presentations on the basics of postharvest handling by Drs. Lisa Kitinoja and Diane Barrett, and colleague Lizanne Wheeler.


 Former Food Science and Technology Ph.D. student, Dawn Chapman, will be featured on a new Television Show Called You Can't Lick Your Elbow
Dawn studied mathematics and chemistry at DePauw University and received a Ph.D. in food science with a sensory emphasis from UC Davis. Dawn's doctoral research focused on the relationships between vineyard yield and Cabernet Sauvignon flavor.


D. MillsDr. David Mills elected a fellow of the American Academy of Microbiology.
The academy describes itself as the honorific leadership group within the American Society for Microbiology, the worlds oldest life science organization.


oil sensorOlive oil sensor wins international competition for student inventors
A team of UC Davis students has built a biosensor designed to quickly and easily evaluate the chemical profile of oil, providing producers, distributors, retailers and ultimately consumers with an effective, inexpensive way to ensure olive oil quality.


UC Davis olive oil on sale
The UC Davis Olive Center's Silo olive oil is featured as February's Item of the Month in the campus bookstore.


BFTV cluster embraces Green Workplace Initiative
UC Davis is promoting "Green Offices" and "Green Laboratories" in the Gateway neighborhood, and each lab group and administrative unit have an opportunity to join the program. The Departments of Food Science and Viticulture & Enology, and the Administrative Offices of the BFTV Cluster are working to become certified.


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.

Alumni Class Notes

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

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

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