UC Davis Today: Training future leaders in food science

Woman in lab inspecting a potato

Training future leaders in food science

UC Davis offers a highly ranked food science major for undergraduates who seek rewarding careers making food healthier, tastier and safer for consumers.

Rigorous yet flexible, the food science major provides a truly unique undergraduate experience through an innovative curriculum, research lab opportunities, internships and extracurricular activities. Graduates are well prepared for jobs in industry, research or teaching.

A global leader in this field, UC Davis is first among all American universities in the number of faculty papers written in the food sciences. This benefits undergraduates who learn from top faculty in some of the world’s most sophisticated facilities, such as the August A. Busch III Brewing & Food Science Laboratory and the Robert Mondavi Intitute for Wine and Food Science

For undergraduates considering more advanced study, the Food Science and Technology Department includes a renowned graduate program with areas of research specialization in brewing, dairy, food chemistry and safety, fruits and vegetables, and more. 

UC Davis is improving the quality of life worldwide by advancing food science knowledge and educating the next generation of leaders in the field. Thanks to the university’s offering of more than 100 majors, students have a wide range of opportunities to grow, learn and achieve in their chosen careers. 

Senior food science major Lizhu Li uses a magnifying glass and ruler to measure the heat-transfer penetration depth for a potato in the Food Processing Facility at the Robert Mondavi Institute for Wine and Food Science. Karin Higgins/UC Davis photo

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