Contact This Program
- Food Science and Technology
1204 RMI South Building
Davis, CA 95616
Tel: (530) 752-8035
Fax: (530) 752-0382
Website »
Contact Graduate Studies
-
250 Mrak Hall
One Shields Avenue
Davis, CA 95616
Phone: (530) 752-0650
Fax: (530) 752-6222
Food Science
Application Deadline
- 2013 ADMISSION
- Final: Jan. 15
2013 FELLOWSHIP - Prospective Student Fellowship: Jan. 15
- Continuing Student Fellowship: Dec. 1
Degrees Offered
- M.S. Plan I
- M.S. Plan II
- Ph.D. Plan B
Designated Emphases
Admission Requirements
- Three letters of recommendation
- GRE scores
Degree Requirements
Administrative Bylaws
Students gain advanced knowledge of the application of biological, chemical, physical and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. Students graduate with the qualitative and quantitative skills necessary for professional research and teaching in food science with an emphasis in biochemistry/chemistry, microbiology/fermentation and sensory sciences.
This program is an interdisciplinary Graduate Group.
For more information, visit the Food Science website.
Contacts
Program Chair| Gary M Smith | Food Science & Technology | (530) 752-6168 |
|
Stephanie R Dungan
(Adviser: Admissions Only) |
Food Science & Technology | 9/1/12 - 8/31/14 | (530) 752-5447 |
|
Maria Marco
(Adviser: General) |
Food Science | 9/1/12 - 8/31/14 | (530) 752-1516 |
|
Nitin Nitin
(Adviser: General) |
Food Science | 9/1/12 - 8/31/14 | (530) 752-6208 |
|
Michael O'Mahony
(Adviser: General) |
Food Science | 9/1/12 - 8/31/14 | (530) 752-6389 |
|
Charles F Shoemaker
(Adviser: Primary Contact) |
Food Science & Technology | 9/1/12 - 8/31/14 | (530) 752-7347 |
|
Carolyn Slupsky
(Adviser: General) |
Food Science | 9/1/12 - 8/31/14 | (530) 752-6804 |
|
Glenn M Young
(Adviser: General) |
Food Science & Technology | 9/1/12 - 8/31/14 | (530) 754-5292 |
| Judy Blevins | Viticulture and Enology/BSE | (530) 752-8035 |
| Laura Young | Office of Graduate Studies | (530) 752-2772 |
