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Food Science & Technology Department Records

Collection Number: AR-131

Syllabi, lecture notes, department correspondence, and photographs. With origins rooted in the University of California Berkeley’s Division of Viticulture and Enology, the Department of Food Science was initially established in 1919 as a division of fruit products after the Volstead Act prohibited commercial wine-making. While studies in viticulture continued at Davis, the fruit products unit at Berkeley turned its focus toward processing fruit juices and identifying optimal techniques for canning, drying, and otherwise utilizing fruits for consumption. In 1951, the renamed Division of Food Technology moved from Berkeley to Davis.

Finding Aid

Finding Aid on the Online Archive of California

Inclusive Dates



20 linear feet