WHAT IS FOOD SCIENCE?

Distributed by Department of Food Science & Technology
University of California, Davis
Davis, CA 95616

Food Science is a convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply. Food Science has given us frozen foods, canned foods, microwave meals, milk which keeps, snacks, nutritious new foods, more easily prepared traditional foods and, above all, VARIETY in our diets. The Food Scientist helps supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant food supply. Food Science allows us to make the best use of our food resources and minimize waste.

Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training.

To be a Food Scientist and help handle the world's food supply to maximum advantage, you need some familiarity with Chemistry, Biochemistry, Microbiology, Engineering, and some specialized Statistics.

With this special training in the applied science known as Food Science, a wide range of employment opportunities exist for the trained professional, such as Product Development Specialist, Sensory Scientist, Quality Control Specialist, and Technical Sales Representative. Food Science can lead to many exciting and productive careers.

UC Davis offers five options under the Food Science major:

• Food Technology
• Food Business and Management
• Consumer Food Science
• Food Chemistry
• Food Biology/Microbiology

Some of the questions we are most often asked about this major are answered in the next section. If your specific questions are not answered, feel free to contact the Undergraduate Advising Office at (530) 752-1468. or foodsci@ucdavis.edu

An excellent overview of Food Science is offered in the following courses. There are no prerequisites for these courses.

• FST 1, "Food Science and Society" (taught in Winter Quarter), and
• FST 2, "Introductory Food Science", which is a General Education course under Nature and Environment (taught Fall and Spring Quarters).

Why is there so much chemistry and other basic science? What if I haven't done well in those subjects before?

Our majors require approximately the same amount of basic science as do the other science majors. The difference is that in Food Science every student gets an exposure to a wide range of scientific disciplines, and has a chance to succeed in more areas. Food Science courses then let the student apply those basic ideas learned in general science classes.

How can I gain practical experience to see if I am headed, careerwise, on the right track?

For more hands-on experience, a student can take course FST 199, an independent study with a professor on campus, wherein the student usually helps with, or conducts, an experiment in the professor's lab. Internships (FST 192) are also available where the student works for a food-related company or State agency, either during the school year or during the summer break. From this, the student receives valuable hands-on experience, units (or transcript notation) and/or a paid salary.

Can I use this major in my preparation for professional school, medical school, etc.?

Both the Food Science and the Food Biochemistry majors provide enough rigor for further educational advancement in graduate schools or professional schools. Students are responsible for ensuring that they have completed all necessary prerequisites of the program to which they wish to apply. Our students have an excellent record of success in graduate and professional education.

Students in both the Food Science and Food Biochemistry majors are particularly encouraged to consider entering the School of Veterinary Medicine after the completion of their junior year. They would then obtain both the B.S. degree in Food Science and the DVM (Doctorate of Veterinary Medicine) degree. There is an increasing demand for students educated in the area of food safety due, in part, to outbreaks of diseases associated with food-borne infections, especially those involving poultry, eggs, meat and dairy products.

Will I be immediately employable after completion of a Bachelor of Science (B.S.) degree in these majors?

Yes. Our students have no difficulty in obtaining employment throughout the food industry. Companies such as General Mills, Coca Cola, Pillsbury, Dole, Del Monte, Campbell's, as well as state and federal government agencies, have hired several of our graduates.

Can I finish my B.S. degree in four years?

Yes. Some students, however, do opt to extend their programs in order to take advantage of various internship opportunities, minor studies, etc.

Do I have to get a minor in this program?

No, but a minor will certainly give your education added depth. This, in most cases, would increase your marketability to prospective employers. Also, minors allow you to explore and discover a field not necessarily limited to the area of your major studies.

What else do I do besides attend classes? What opportunities are there for additional involvement?

There are many clubs, sports activities, and organizations on the UC Davis campus. For students majoring in Food Science and Food Biochemistry, there is a departmental Food Tech Club. This is run by and for the students. They have opportunity to learn leadership skills by serving as officers of the club or by organizing one or more of the wide variety of club activities. These include annual events such as a fall pot luck dinner where new students are welcomed into the major, an annual dinner in January with representatives from the food industry, a spring Bar-B-Q, and other social events, field trips, etc. Also, students actively participate in UCD's annual open house ("Picnic Day"), Preview Day, and other campus activities.

What are the differences between the Food Science and Food Biochemistry majors?

Food Science has a core curriculum (basic science and applied courses) relevant both to those students who wish to find careers within the food industry and those who wish to continue their educational training. The core curriculum in Food Biochemistry places more emphasis on theoretical science courses and on biochemistry. Many of the students in this major continue on to graduate or professional school. Regardless of which major one chooses, a combination of core and elective courses allows for personalized preparation. Both majors can lead you to your personal objectives in food science.

What are some of the differences between Food Science, Nutrition and Dietetics?

Food Science deals with the science and technology which is required to bring our food to us from the fields and oceans and into our grocery stores and homes. Food Science ensures a safe food supply. Proper storage and processing prevent the transfer, or the production, of toxicants. Biotechnology creates new, innovative, useful foodstuffs by manipulation of biological source materials; sensory science allows consumer testing and product research; quality control maintains production standards; engineering develops new methods of processing, and perhaps even new ways to make familiar foods. Food Science gives you frozen orange juice, shelf stable meals, cake mixes, convenience, quality, value, and variety.

Nutrition deals with the effects of foods on the person who consumes them. It deals with the vitamin content, the mineral content, the effect of the mixture of foods in your diet on your overall wellbeing.

Dietetics is the science concerned with the nutritional planning and preparation of foods. Courses include normal and clinical nutrition, biological and social sciences, communication and management. Students in the Dietetics major can be certified as registered dietitians and usually work in a clinical setting, such as in hospitals, schools, or other similar institutions.

Are opportunities in Food Science limited geographically?

Graduates obtain positions all over the United States and also internationally. The food industry is worldwide. Careers ranging from Quality Control to Production to Microbiology to Sensory Science to Management, etc., can be pursued throughout the nation. Whether in California or New Jersey, the opportunities abound.

If I major in Food Science, must I always remain a scientist? Isn't this a narrow career option?

Your career is what you make it. A degree in the Food Science area can be the launch pad to many exciting career options. You can start as a technician, go on to supervisor.....up to a research analyst (at this point you may need more than a B.S. degree; the Department of Food Science and Technology also offers the Master's and PhD degrees in Food Science. Some graduates have also gone on to obtain an MBA, Master's of Business Administration degree). On the other hand, you could follow a career path into technical sales, research, marketing, plant supervision, product development....the sky is the limit, depending on your personal goals. You might even form your own company.

What if I have no ideas for a career. Why should I pick Food Science?

Food Science provides all of its students with a fundamental background in science. It leaves many career doors open. There is time and encouragement for you to explore and complete a minor which may help you focus your objectives. Applied courses, such as meat and dairy science, allow you to sample many areas of the food industry. We are all involved with the industry, either directly, or as consumers. There is a continuous need for trained personnel to guide and run the food industry. You will be prepared for a wide range of careers and for graduate schools. The opportunities are endless.

What reputation does Food Science at UC Davis have?

The Department of Food Science and Technology at UC Davis and its educational programs are recognized as being among the leaders in the nation. Many of our faculty have national and international reputations. You could not choose a better program.

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