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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...

Carl Winter smallDr. Carl Winter publishes article on arsenic in food
Dr. Winter, who is a Specialist in Cooperative Extension for FST, co-authored the paper with alumnus James Coughlin. It was published in the January 2015 issue of Food Technology magazine.


Small AmeerFST welcomes new Assistant Professor Ameer Taha
The department welcomes the new faculty member, a chemist.


molecules smallExperimental Design and Chemometrics for Chemists, March 17-18th, 2015
This two-day workshop will discuss the basics of experimental design and multivariate statistics for analysis of food and beverage samples.


sm MitchellProfessor Alyson Mitchell wins award from ACS
Congratulations to Dr. Mitchell on her Award for Distinguished Service to the Division of Agricultural and Food Chemistry!


 Is your company interested in a food science intern? Attend our Speed Networking Event February 12 at UC Davis
The UC Davis Department of Food Science and Technology is hosting a brand new Food Science Speed Networking event.


thumbnail of newsRead the Phaff Yeast Culture Collection newsletter
The yearly newsletter for the Phaff Yeast Culture Collection was recently published.


 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.


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.

Lecturer Position Announcement

The Department of Food Science and Technology invites applications for a full-time Lecturer with Potential for Security of Employment (LPSOE), comparable to a tenure-track assistant professor appointment. LPSOE faculty are members of the Academic Senate whose expertise and responsibilities center on undergraduate education and dedicated analysis/improvement of teaching. 

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