University of California at Davis Graduate Program in Food Science

Program Director: David M. Ogrydziak

Contact: Peggy B. Royale, Graduate Secretary, Department of Food Science and Technology, University of California, Davis CA 95616-8598, Phone: 916-752-1415, Fax: 916-752-4759, Email:, World Wide Web:

Degrees Offered: M.S. and Ph.D.

Associated Fields and Departments: The Food Science Graduate Group includes faculty from Food Science and Technology, as well as the Departments of Animal Physiology, Animal Sciences, Avian Sciences, Biological and Agricultural Engineering, Chemical Engineering and Material Science, Environmental Toxicology, Nutrition, Plant Biology, Pomology, Textiles and Clothing, Vegetable Crops, and Viticulture and Enology, and the Department of Pathology, Microbiology, and Immunology in the School of Veterinary Medicine.

Program Description

Entrance Requirements: B.S. degree from an accredited institution with 3.0/4.0 GPA; GRE Verbal and Quantitative scores, original transcripts from all institutions attended (if not in English, official translation); three letters of recommendation; 550 on TOEFL examination (international students). Application deadline is April 1 (March 1 for international), however, applications are considered beginning in January. We admit students only for Fall.

Program of Study: The interdepartmental Graduate Group in Food Science offers programs leading to M.S. and Ph.D. degrees. Graduate studies stress application of biological, chemical, physical and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. The M.S. degree is offered in five areas of specialization: chemistry-biochemistry, microbiology, engineering-technology, sensory sciences, and enology. Individually designed programs are also acceptable. For the Ph.D. there are three areas of specialization: biochemistry, chemistry, and microbiology. A Ph.D. degree in food engineering is available through the College of Engineering.

Degree Requirements: M.S. students can choose Plan I (minimum of 30 units with thesis) or Plan II (minimum of 36 units with research report and comprehensive oral examination). Ph.D. students take core courses as well as 15 units in their area of emphasis. Each student is appointed an academic advisor who in cooperation with the student's research professor assists in forming the student's study plan. Ph.D. students must pass a qualifying exam and complete an acceptable research dissertation. They must also take at least 6 units of seminar and give at least two oral presentations, including an exit seminar.

Statement of Costs: Application fee $40 (non-refundable). Tuition and fees per quarter are (approximately) $1,617 for California residents and $4,183 for non-residents.

Availability of Financial Aid: Research and teaching assistantships are available to all students on a competitive basis. For domestic students, limited university-funded fellowships and scholarship and Food Science Graduate Group funding are available. For international students, during the first year there are only limited possibilities for partial support from the Food Science Graduate Group and no university funding.

Unique Aspects of Program: The Graduate Group in Food Science has almost 50 faculty members, most of whom are also members of other graduate groups such as Biochemistry, Microbiology, Nutrition, Psychology and Chemical Engineering. Students therefore generally interact closely with students from several graduate groups. Besides the core program in food chemistry/biochemistry/microbiology there are special programs in enology, sensory science and brewing. Special strengths include structure-function studies of proteins, magnetic resonance imaging (MRI) of foods, edible films, food microemulsions, rheology, freezing, antioxidants, and microencapsulation.

Faculty and Research Interests

Douglas O. Adams - Intermediary metabolism of plants, particularly metabolism of organic acids such as malate and tartrate in grape berries; use of isotopic methods for quantitating pool sizes and turnover rate of these acids; employ enriched and natural abundance CNMR techniques to evaluate the relative importance of different pathways. (Viticulture & Enology)

Everett Bandman - Chemistry of muscle proteins; studies of muscle cell development, growth and disgrowth, and disease in vivo and in vitro; postmortum breakdown of muscle proteins.

Diane M. Barrett - Fruit and vegetable quality, as affected by handling, storage and processing conditions; role of enzymes in fruit and vegetable flavor, color, and texture.

Ericka L. Barrett - Regulation of anaerobic metabolism in Salmonella typhimurium, with focus on physiology and genetics of hydrogen sulfide production.

Linda F. Bisson - Regulation of glycolysis in the yeast, Saccharomyces cerevisiae and related organisms, specifically hexose transport and its control; genetic construction and physiological analysis of improved yeast strains for wine production, including investigation of expressions of foreign genes in yeast. (Viticulture & Enology)

Roger B. Boulton - Chemical engineering aspects of wine processing; mathematical modeling of enological operations. (Viticulture & Enology and Chemical Engineering and Material Science)

Christine M. Bruhn - Consumer perceptions of the safety and quality of food; consumer understanding of food label statements; consumer attitudes toward produce safety and effect of information regarding pesticide reduction programs.

John C. Bruhn - Microbiology, chemistry and processing of dairy products.

Christian E. Butzke - Applied research in enology, especially regarding fermentation problems, microbial spoilage, winery wastes, and distillation/rectification. (Viticulture & Enology)

Marita I. Cantwell - Postharvest physiology and handling of vegetable crops. Quality and shelf-life of major volume and specialty vegetables as affected by preharvest factors, maturity, and storage conditions; alternatives to postharvest fungicides and quarantine fumigants; physiology and handling of lightly processed vegetables. (Vegetable Crops)

Earl E. Carstens - Neurophysiology and behavior of pain and analgesia systems; psychophysics and neurophysiology of oral chemical irritation. (Animal Physiology)

James S. Cullor - Infectious diseases of various food animal and companion animal species; host defense mechanisms against pathogenic bacteria; vaccine safety and efficacy against Gram-negative diseases; natural antibiotics of various origins; on-farm food safety issues that adversely impact public health (e.g. chemical and microbial residues). (Pathology, Microbiology & Immunology, School of Veterinary Medicine; Director, Dairy Food Safety Laboratory)

Stephanie R. Dungan - Food partitioning and transport in microemulsion systems; structure transitions in emulsions; microemulsions, and vesicular systems; interfacial deformations in drop formation and coalescence; separations and controlled release using micelle/gel systems. (Food Science and Chemical Engineering & Material Science)

Susan E. Ebeler - Flavor chemistry and analysis; interaction of flavors with other (non-volatile) food/beverage components; correlation of instrumental and sensory methods of flavor analysis; health effects of wine; development of analytical methodologies for analysis of wine components. (Viticulture & Enology)

Richard H. Falk - Biological ultrastructure; plant epicuticular waxes and their influence on the uptake of herbicides; surfactants and how they effect the uptake of exogenous materials; scanning electron microscopy of plant tissues; X-ray microanalysis and X-ray mapping of plant tissues; computer image analysis. (Plant Biology)

J. Bruce German - Chemistry and biochemistry of lipids, the role of dietary fat on tissue and cell function, essential fatty acid metabolism and synthesis of bioactive metabolites, enzymology of lipid oxidation.

Jean-Xavier Guinard - Taste chemo-reception in man; psychophysics of fats and oils; oral sensitivities and saliva; sensory evaluation methodology; sensory properties of alcoholic beverages; chemical senses and nutrition; sensory determinants of food acceptability.

Norman F. Haard - Chemistry and biochemistry of aquatic food and food products; recovery of useful by-products such as enzymes and pigments from aquatic organisms; relationship between intraspecific factors such as harvest season or culture conditions on food quality indices of fishery products.

Linda J. Harris - Microbial food safety and applied microbiology with emphasis on microbial ecology and natural antimicrobial agents. Safety and spoilage of meat and meat products and fresh, processed and fermented fruits and vegetables.

T. William Hutchens - Chemistry, structure and function of dairy components, particularly proteins. Protein isolation; structure-function relationships and macromolecular recognition. Structural determinants of metal ion transport and utilization. Infant nutrition, development and molecular endocrinology.

Adel A. Kader - Postharvest biology and technology of fruit ripening; modified atmospheres; evaluation of quality components (appearance, texture, flavor, and nutritive value) and their interrelationships for various fruits and nuts destined for the fresh market or for processing. (Pomology)

Annie J. King - Lipid oxidation in poultry muscle and eggs, and their products; carotenoids as antioxidants; metholodology for determination of cholesterol. (Avian Sciences)

John M. Krochta - Packaging; edible films and coatings to control mass transfer in foods; conversion of agricultural products to fuel and chemicals; biochemical separations, controlled release of bioactive materials. (Food Science & Technology and Biological & Agricultural Engineering)

Yu-Bang Lee - Postmortem biochemistry related to meat quality; Growth and development of muscle and adipose tissue. (Animal Science)

Kathryn L. McCarthy - Application of modeling to describe heat transfer and fluid mechanics in food systems; experimental work in food rheology and extrusion to be applied to optimizing processing conditions. (Food Science & Technology and Biological & Agricultural Engineering

Michael J. McCarthy - Food engineering; mathematical modeling of mass heat transfer during food processing and storage; process control; nuclear magnetic resonance. (Food Science & Technology and Biological & Agricultural Engineering)

Ann C. Noble - Analytical evaluation of sensory properties of foods; emphasis on evaluation of effect of viticultural and enological treatments and of individual components on wine composition and sensory properties; correlation of instrumental and sensory evaluation of wine flavor. (Viticulture & Enology)

David M. Ogrydziak - Genetic manipulations of microorganisms for use as food sources or as sources of enzymes or other fermentation products useful in food processing.

Michael A.P. O'Mahony - Investigation of physiological and psychological variables in flavor measurements; interactions between saliva and taste; psychophysics and behavioral methodology; language and perception

Robert L. Powell - Suspensions mechanics and rheology of spheres and rods; rheologyof pulp suspensions and foams; magnetic resonance imaging; development of new rheological tools; biomedical engineering; acoustics; advanced composite materials; waste analysis and reduction evaluation. (Chemical Engineering & Material Science)

Chester W. Price - Microbial genetics and molecular biology; regulation of gene expression during growth and development of spore-forming bacterium Bacillus subtilis.

Robert J. Price - Maintenance and evaluation of seafood quality; seafood processing technology, plant sanitation, and waste utilization.

David S. Reid - Characterization of the freezing process and frozen storage, using foods and model systems; role of water in foods and in food preservation; physical chemistry of cryopreservation.

Moshe Rosenberg - Dairy technology, microbiology and chemistry; physicochemical properties of dairy products; food microstructure; microencapsulation techniques and microencapsulated products; food processing.

Thomas R. Rumsey - Food engineering; computer simulation of processing operations; heat transfer in food materials. (Biological & Agricultural Engineering)

Gerald F. Russell - Chemistry of volatile flavor and odor compounds; toxic and anti-toxic compounds in food. Computer methods for laboratory automation.

Dewey D. Ryu - Biochemical and bioprocess engineering; recombinant fermentation; continuous fermentation; enzyme engineering; bioremediation; and bioseparation. (Chemical Engineering & Material Science)

Michael E. Saltveit - Effect on and response of plant tissue (usually harvested horticultural commodities) to abiotic stresses such as temperature extremes, physical injury, and altered gaseous atmospheres. (Vegetable Crops)

Barbara O. Schneeman - Dietary regulation of digestion; effect of modifications in the diet on secretion and activity of digestive enzymes; nutrient availability. (Nutrition, Food Science & Technology, and Internal Medicine)

Takayuki Shibamoto- Genotoxicity study of food constituents; chemistry and physiology of flavors and fragrance; mutagens and carcinogens occurring during heat treatment of foods; role of lipid peroxidation in aging, carcinogenesis, and mutagenesis. (Environmental Toxicology)

Charles F. Shoemaker - Food rheology; interfacial phenomena in food systems; microcomputer technology in food analysis and process control.

R. Paul Singh - Food engineering; mathematical description of drying, freezing, thawing and shelf-life stability of foodstuffs; energy accounting of food processing. (Biological & Agricultural Engineering and Food Science & Technology)

Gary M. Smith - Mechanisms of enzyme action; heme proteins; microbial metabolism; nuclear magnetic resonance; dairy chemistry.

Andrew L. Waterhouse - Conformational analysis of carbohydrates by modeling and NMR spectroscopy; wine chemistry of phenolic compounds. (Viticulture & Enology)

Carl K. Winter - Pesticide residues in food, including risk assessment, analysis, regulation, and public policy; isolation and detection of naturally-occurring toxins of plant and fungal origin; development of analytical methods using mass spectrometry to monitor toxicologically-significant biomarkers of exposure from biological fluids.