The Nutrition Science minor provides science students with basic understanding of biochemical reactions involved in human metabolism, human organ systems and an overview of nutrient functions, nutrient requirements and metabolic regulation of nutritional pathways. This minor would be of interest to students studying the cellular or biological sciences, human development or students across disciplines who plan to enter a health profession or the public health field.
There is a need for trained individuals who can translate and apply agricultural technology to the problems of food production, nutrition, marketing, and health in less technically advanced countries. The minor prepares students to address this challenge to improve their food productions, distribution, and nutrition programs in less developed nations.
A minor in Public Health Sciences (PHS) provides rigorous training in the health sciences to prepare students to analyze the complex issues surrounding population health. The interdisciplinary nature of Public Health means a PHS minor pairs well with a variety of majors’ campus-wide and students will benefit from this flexibility in their elective course choices. Students interested in affecting positive change around the world and understanding health systems will learn how to approach these issues from an interdisciplinary perspective.
The nutrition and food minor provides students with basic knowledge about the chemical and biological components of food and the ways in which foods affect our nutrition, health and well-being. With overweight and obesity at an all-time high, food and nutrition play an important role in our everyday health.
The minor is suited towards students pursuing careers in psychology, human development, education, public health, medicine, nursing, other healthcare professions, and business or economics.
The Food Service Management minor provides students with the foundational knowledge to be a successful food service manager. This minor prepares students to manage and operate an institutional food service facility by developing skills in purchasing, menu planning, front and back of the house operations, food sanitation and human resource management. The minor is designed for students interested in developing a greater understanding of the food industry and food service operations.
Since ancient times, the enjoyment of wine and grape products has been a treasured part of civilized society. The Roman Empire considered wine as much of a necessity as bread and olive oil, and no supper in modern France or Italy is complete without a glass of wine. As a viticulture and enology major at UC Davis, you'll benefit not only from our outstanding faculty and laboratory resources, a world-class wine library, but also from our location. The Napa and Sonoma Valley regions, the nerve centers of California's thriving, innovative wine industry, are easily accessible from campus.
Students in the Sustainable Agriculture and Food Systems major focus on the social, economic and environmental aspects of agriculture and develop a thorough understanding of our food cycle from farm to table and beyond. Subjects from eight academic departments will give you a broad understanding of the many aspects of modern agriculture and food systems, and combine with real-world experiences to develop the skills needed to be a successful agriculturalist, entrepreneur and researcher.
For much of human history, people's primary concern with food was making sure they were able to get enough to eat. For much of the modern world, our food concerns are very different: obesity, food safety, vitamin and mineral intake and making quality diets part of our busy lives. Nutrition majors examine these issues, as well as concerns about food availability and safety in less industrialized parts of the world. Clinical nutrition majors specialize in designing diets to meet the needs of patients with specific medical conditions.
The images became familiar to Americans in the 1980s and persist to this day: photographs of emaciated, wide-eyed children in refugee camps, slums of sprawling cities, isolated rural communities. Concerned citizens wonder why industrialized nations enjoy such abundance while developing countries often lack the resources to meet people's most basic needs. The major in international agricultural development seeks to prepare students to help address these problems of inequality and want.
Do you know where your next meal is coming from? Whatever you choose, it was probably grown, processed, delivered and prepared using techniques developed by food scientists and technologists. Food scientists help solve problems of producing and distributing food safely across broad geographical ranges and in varying climatic conditions. They also respond to market demands by creating food products that meet modern consumers' needs for nutrition, taste and convenience.