Graduate coursework in Food Science at UC Davis requires a background in mathematics and biological and physical sciences as listed below. Students with background deficiencies are encouraged to take as many of these courses as possible prior to their admission to the program. However, it is not necessary for prospective students, especially those coming from strong science programs, to have completed all of these courses before matriculating.
For guidance, the equivalent UC Davis course numbers are given in parentheses. More information on these courses is found in the UC Davis catalog.
Science Background Worksheets:
Preparatory courses for all students:
Chemistry: general chemistry lectures and laboratory, including quantitative analysis (CHE 2A, 2B, 2C); organic chemistry lectures with laboratory (CHE 118A, 118B, 118C); physical chemistry (CHE 107A, 107B).
Biochemistry: general biochemistry lectures (BIS 102, 103); biochemistry laboratory (MCB 120L or FST 123L)
Mathematics: analytical geometry and calculus (MAT 16A, 16B, 16C); statistics including analysis of variance (ASE 120)
Physics: one year of physics including laboratory (PHY 7A, 7B, 7C)
Microbiology: introductory microbiology (BIS 1A or MIC 102)
Nutrition: nutrition lectures (preferably human) (NUT 101 or 110)
A foreign language is not required
In addition, students planning to pursuing a Ph.D. degree would need the following preparatory courses:
Food Chemistry: principles of food composition and properties (FST 100A)
Food Process Engineering: physical principles in food processing (FST 110A)
Food Microbiology: food microbiology lectures (FST 104) and laboratory (FST 104L)