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...

MitchellFST Professor Alyson Mitchell named a Fellow by ACS
Dr. Mitchell received the award in August at the ACS National meeting.


Paul SinghFeast Q&A: UCD professor named 2015 World Agriculture Prize Laureate
R. Paul Singh, a UC Davis professor emeritus who has held dual appointments in the Food Science and Technology and Biological and Agricultural Engineering departments, arrived at the university in 1975. Since then, he has become known for his innovative work, including the creation of a food-processing system for NASAs first manned mission to Mars. He also has played a significant role in establishing food-technology programs in countries such as Brazil, India, Portugal and Thailand.


BruhFST's CE Specialst Emerita Christine Bruhn honored
The International Association for Food Protection gave Dr. Bruhn an Honorary Life Membership in July.


davis teamFST student team takes 4th place in IFT meeting competition
A valiant effort was made by the UC Davis team at the IFT national meeting in Chicago. They secured 4th place in the College Bowl competition.


 Food waste powers project
Ryan Dowdy, a UC Davis graduate student in food science, received a UC Global Food Initiative student fellowship for his project "Microbial Fuel Cells for Food Waste."


LEAD 360 groupFST Professor Chris Simmons invited to participate in LEAD 360
Dr. Simmons was invited to participate in the 2015 LEAD 360 event in conjunction with IFT's annual meeting in Chicago.


HeymannUCD faculty and alumni honored at IFT
Several people with UC Davis affiliations were recognized at the annual Institute of Food Technologists meeting in Chicago.


ASM logoMarco lab's papers get coverage from UCD, Davis Enterprise and ASM
Two new publications from the Marco lab were recently highlighted by the Davis Enterprise. One of the papers is also going to be Spotlighted in the journal as well as in the monthly periodical for the American Society for Microbiology (ASM).


 Study: pesticide exposure risk to consumers low
Carl Winter, a scientist in the University of California-Davis, Department of Food Science and Technology (http://foodscience.ucdavis.edu), studied the Food and Drug Administration's 2004-05 Total Diet Study to prepare his research, which appears in the July issue of the International Journal of Food Contamination.


 Dairy offers more probiotic bang for the buck
Maria Marco, Professor of Food Science and Technology (http://foodscience.ucdavis.edu), is quoted in a Futurity Health and Medicine article discussing probiotics in dairy products.


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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