UC Davis 2008-2010 General Catalog - General Catalog - UC Davis

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294 Fisheries in film, focusing on a national tradition, a major filmmaker, or a specific era. May be repeated three times for credit. GE credit: Wrt.—I, III. (I, III.) Clover, Constable, Fisher, Heyer-Caput, Lu, Simmon, Smoodin 190X. Upper Division Seminar (4) Seminar—4 hours. Prerequisite: upper division standing or consent of instructor. Study of a special topic in film studies in a small class setting. May be repeated for credit if topic differs. (P/NP grading only.)—I, II, III. (I, II, III.) 192. Internship (1-12) Supervised internship off and on campus in areas of Film Studies. May be repeated for credit. (P/NP grading only.) 194H. Special Study for Honors Students (1-5) Variable—1-5 hours; independent study—3-15 hours. Prerequisite: senior standing; GPA of at least 3.500; consent of instructor. Guided research on a topic in Film Studies in preparation for the writing of an honors thesis in course 195H or the creation of an honors project in course 196H. May be repeated twice for credit. (P/NP grading only.)—I, II, III. (I, II, III.) 195H. Honors Thesis (1-5) Independent study—3-15 hours. Prerequisite: course 194H and consent of instructor; GPA of at least 3.500; senior standing. Writing of an honors thesis on a topic in Film Studies under the direction of a faculty member. May be repeated twice for credit. (P/NP grading only.)—I, II, III. (I, II, III.) 196H. Honors Project (1-5) Project—3-15 hours. Prerequisite: course 194H and consent of instructor; GPA of at least 3.500; senior standing. Creation of an honors film, video, or mixed-media project under the direction of a faculty member. May be repeated twice for credit. (P/NP grading only.)—I, II, III. (I, II, III.) 197T. Tutoring in Film Studies (1-5) Tutorial—3-15 hours. Prerequisite: consent of program director. Leading of small voluntary discussion groups affiliated with one of the Program’s regular courses. May be repeated for credit. (P/NP grading only.) 198. Directed Group Study (1-5) (P/NP grading only.) 199. Special Study for Advanced Undergraduates (1-5) (P/NP grading only.) Professional Course 396. Teaching Assistant Training Practicum (1-4) Prerequisite: graduate standing. May be repeated for credit (S/U grading only.) Fisheries See Animal Science, on page 141; Biological and Agricultural Engineering, on page 166; and Wildlife, Fish, and Conservation Biology, on page 516. Food Science College of Agricultural and Environmental Sciences) The Major Program Food science applies chemical, physical, biological, engineering, and social sciences to processing, preservation, development, packaging, storage, evaluation, identity and utilization of foods. The Program. Students majoring in food science spend the first two years of study developing the scientific and general background necessary for upper division study. The science courses include chemistry, biology, physics, and mathematics. General background is provided by courses in the social science/ humanities area and by optional courses in introductory food science. At the upper division level, students take courses in nutrition, food microbiology, food chemistry, food analysis, food commodities, food processing, and food engineering, and may choose to specialize in one of seven career-oriented options. The major, including all seven options, is accredited by the Institute of Food Technologists. Students enrolled in the program are eligible for various scholarships, including scholarships from the Institute of Food Technologists. Career Alternatives. Opportunities for employment include positions in the food and allied industries, local, state, and federal government agencies, and educational and research institutions. Graduate study for the food science student may lead to the M.S. or Ph.D. degree in food science, or in related fields such as agricultural chemistry, biochemistry, engineering, microbiology, and nutrition. B.S. Major Requirements: UNITS English Composition Requirement ........ 0-8 See College requirement. Preparatory Subject Matter ............. 52-70 University Writing Program 102F, 104A, or 104E (if not already taken to satisfy college English requirement) ............................... 4 Communication 1 (if not already taken to satisfy college English Requirement).......... 4 Mathematics 16A-16B-16C ..................... 9 Biological Sciences 1A, 1C or 2A, 2B, 2C .................................... 10-14 Chemistry 2A-2B-2C............................. 15 Organic chemistry (see option for requirement) Physics 7A-7B-7C................................. 12 Food Science and Technology 1 and/or 10; both recommended, but not required ..... 3-6 Food Science and Technology 50 ............ 3 Nutrition 10 (or approved substitute) ........ 3 Breadth/General Education .................. 24 Satisfaction of General Education requirement plus social science and humanities electives to total 24 units Depth Subject Matter ............................ 50 Biological Sciences 102, 103 ................. 6 Agricultural Management and Rangeland Resources 120 or Plant Sciences 120 ....... 4 Food Science and Technology 100A, 100B, 101A, 101B, 103, 104, 104L, 160, 190 ................................................... 28 Food Science and Technology 110A-110B, Applied Biological Systems Technology 110L .................................................... 8 Food Science and Technology 127 or 107...................................................... 4 Select one of the following five options: Food Technology Option The Food Technology option provides a broad exposure to food chemistry, food microbiology, food engineering and food processing. Students find positions in quality assurance, product development, and food processing in the food industry. Specific course requirements................. 11 Chemistry 8A-8B.................................... 6 Food Science and Technology 108, 109...................................................... 5 Selected additional courses................... 15 Select courses from a master list available from the department Advising Center. Food Business and Management Option The Food Business and Management option allows students to integrate study of the science and technology of food with that of business and economics in a unique program. Students prepare for positions of management in small food companies, and research-and-development oriented marketing or technical sales opportunities in corporate food industries. Specific course requirements................. 24 Chemistry 8A-8B.................................... 6 Economics 1A ....................................... 4 Agricultural and Resource Economics 112, 113 ..................................................... 8 Management 100.................................. 3 Food Science and Technology 109 .......... 3 Selected additional courses................... 10 Select courses from a master list available from the department Advising Center. Consumer Food Science Option The Consumer Food Science option prepares students for jobs in food product formulation, researchand-development oriented marketing and sensory analysis, quality assurance, extension service, creative writing, and community service. Students who fulfill the requirements for the teaching credential teach elementary or secondary school home economics. Specific course requirements................. 19 Chemistry 8A-8B.................................... 6 Food Science and Technology 47, 109, 159 ..................................................... 6 Additional Food Science and Technology 107 or 127 ................................................. 4 Consumer Science 100 .......................... 3 Selected additional courses................... 10 Select courses from a master list available from the department Advising Center. Brewing Science Option The Brewing Science option prepares students for careers in production or quality assurance within the brewing industry or other food fermentation industries (e.g., other alcoholic beverages, vinegar and cheese). The option also prepares students for graduate study in food science. The option exposes the students to a diversity of coursework, including chemistry, biochemistry, microbiology and engineering as they pertain to the malting and brewing processes. Issues of quality assurance, plant sanitation and packaging are also key. Of course, there is a thorough grounding in malting and brewing. Specific course requirements............ 26-29 Chemistry 8A, 8B .................................. 6 Food Science and Technology 3 (recommended but not required) .............. 3 Food Science and Technology 102A, 102B, 108, 109, 123, 131 ........................... 20 Selected additional courses..................... 9 Select courses from a master list available from the department Advising Center Food Biology/Microbiology Option The Food Biology/Microbiology option is for students interested in research and development careers with food companies or government laboratories, in teaching and research at academic institutions, or in professional (medical, veterinary, pharmacy, optometry or dental) school. This option prepares students for graduate study and research in several areas, including food science, biochemistry, biotechnology, microbiology, and post-harvest biology. Specific course requirements............ 18-24 Biological Sciences 1B or 2B................... 5 Chemistry 8A-8B or 118A-118B- 118C ...............................................6-12 Microbiology 102, 102L ........................ 7 Selected additional courses................... 10 Select courses from a master list available from the department Advising Center. Food Biochemistry Option The Food Biochemistry option prepares students for graduate study and research in food science, biochemistry, biotechnology, microbiology, pharmacology, post-harvest biology, and commodity emphasis. The program is designed for students interested in Quarter Offered: I=Fall, II=Winter, III=Spring, IV=Summer; 2009-2010 offering in parentheses General Education (GE) credit: ArtHum=Arts and Humanities; SciEng=Science and Engineering; SocSci=Social Sciences; Div=Social-Cultural Diversity; Wrt=Writing Experience
Food Science (A Graduate Group) 295 graduate or professional school, leading to careers in research in universities, food companies or government laboratories or in teaching at academic institutions. The option can also serve to prepare students for professional schools such as pharmacy, optometry, dentistry, public health or medicine. Specific course requirements................. 31 Biological Sciences 1B or 2B ................... 5 Biological Sciences 104.......................... 3 Chemistry 118A-118B-118C................. 12 Chemistry 107A, 107B........................... 6 Food Science and Technology 123, 123L .................................................... 5 Selected additional courses..................... 9 Select courses from a master list available from the department Advising Center Food Chemistry Option The Food Chemistry option prepares students for graduate study and research in such areas as flavor chemistry, food additive chemistry, biotechnology, biochemistry and toxicology. This option is for students interested in research and development careers with food companies or government laboratories, in teaching and research at academic institutions, or in professional (medical, veterinary, or dental) school. Specific course requirements............ 20-21 Chemistry 118A-118B-118C or 128A-128B- 128C, 129A .................................. 11-12 Chemistry 107A-107B, 124A.................. 9 Selected additional courses................... 10 Select courses from a master list available from the department Advising Center. Unrestricted Electives ....... varies by option Total Units for the Degree ................... 180 Major Adviser. C. F. Shoemaker (Food Science and Technology) Advising Center for the major is located in 1206 RMI South Building (530) 752-1468. Graduate Study. A program of study and research leading to the M.S. and Ph.D. degrees in Food Science is available (see below). For further information on graduate study, contact the graduate adviser. Food Science (A Graduate Group) Gary M. Smith, Ph.D., Chairperson of the Group Group Office. 1208 RMI South Building (530) 752-1466; Fax (530) 752-4759; http://www.foodscience.ucdavis.edu Faculty. Includes members from twelve departments in the Colleges of Agricultural and Environmental Sciences and Engineering, and the Schools of Medicine and Veterinary Medicine. Graduate Study. The interdepartmental Graduate Group in Food Science offers programs of study leading to the M.S. degree and to the Ph.D. degree. Graduate studies stress the application of the biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. For the M.S. degree, there are four areas of specialization: chemistry-biochemistry, microbiology, engineering-technology and sensory science. Individually designed programs are also acceptable. For the Ph.D., there are four areas of emphasis: biochemistry, chemistry, microbiology/fermentation, and sensory science. Detailed information regarding graduate study is available through the Group Chairperson or the Group office. Graduate Advisers. Contact the Food Science Graduate Group office at kjhunter@ucdavis.edu. Food Science and Technology (College of Agricultural and Environmental Sciences) Charles W. Bamforth, Ph.D., D.Sc, Chairperson of the Department Department Office. 1206 RMI South Building (530) 752-1465; http://foodscience.ucdavis.edu Faculty Charles W. Bamforth, Ph.D. D.Sc., Professor Charlotte Biltekoff, Ph.D., Assistant Professor (Food Science and Technology, American Studies) Stephanie R. Dungan, Ph.D., Professor (Food Science and Technology, Chemical Engineering) J. Bruce German, Ph.D., Professor Jean-Xavier Guinard, Ph.D., Professor John M. Krochta, Ph.D., Professor (Food Science and Technology, Biological and Agricultural Engineering) Kathryn L. McCarthy, Ph.D., Professor (Food Science and Technology, Biological and Agricultural Engineering) Michael J. McCarthy, Ph.D., Professor (Food Science and Technology, Biological and Agricultural Engineering) Alyson Mitchell, Ph.D., Associate Professor David M. Ogrydziak, Ph.D., Professor Michael A. O’Mahony, Ph.D., Professor Robert Powell, Ph.D., Professor (Food Science and Technology, Chemical Engineering) Chester W. Price, Ph.D., Professor David S. Reid, Ph.D., Professor Moshe Rosenberg, Ph.D., Professor and Specialist in Cooperative Extension Charles F. Shoemaker, Ph.D., Professor R. Paul Singh, Ph.D., Professor (Food Science and Technology, Biological and Agricultural Engineering) Gary M. Smith, Ph.D., Professor Glenn M. Young, Ph.D., Associate Professor Emeriti Faculty Everett Bandman, Ph.D., Professor Emeritus Ericka L. Barrett, Ph.D., Professor Emeritus Richard A. Bernhard, Ph.D., Professor Emeritus John C. Bruhn, Ph.D., Specialist in Cooperative Extension Emeritus Walter L. Dunkley, Ph.D., Professor Emeritus Robert E. Feeney, Ph.D., Professor Emeritus Dieter W. Gruenwedel, Ph.D., Professor Emeritus Norman F. Haard, Ph.D., Professor Emeritus Jerald M. Henderson, D.Engr., Professor Emeritus Walter G. Jennings, Ph.D., Professor Emeritus Michael J. Lewis, Ph.D., Professor Emeritus, Academic Senate Distinguished Teaching Award R. Larry Merson, Ph.D., Professor Emeritus Thomas Richardson, Ph.D., Professor Emeritus Gerald F. Russell, Ph.D., Senior Lecturer Emeritus Barbara O. Schneeman, Ph.D., Professor Emeritus (Food Science and Technology, Internal Medicine, Nutrition) Howard G. Schutz, Ph.D., Professor Emeritus Lloyd M. Smith, Ph.D., Professor Emeritus Aloys L. Tappel, Ph.D., Professor Emeritus John R. Whitaker, Ph.D., Professor Emeritus Affiliated Faculty Diane M. Barrett, Ph.D., Specialist in Cooperative Extension Christine M. Bruhn, Ph.D., Specialist in Cooperative Extension Edwin N. Frankel, Ph.D., Adjunct Professor Linda J. Harris, Ph.D., Specialist in Cooperative Extension Carl K. Winter, Ph.D., Specialist in Cooperative Extension and Lecturer Major Program and Graduate Study. See the major in Food Science, on page 294; and for graduate study, see Graduate Studies, on page 104. Related Courses. See courses in Consumer Science, Engineering, Molecular and Cellular Biology, Nutrition, Viticulture and Enology, Environmental Toxicology, Population Health and Reproduction, and Plant Biology. Courses in Food Science and Technology (FST) Lower Division Courses 1. Principles of Food Science (3) Lecture—2 hours; discussion—1 hour. Food science fundamentals. Fresh and processed food technologies; world food problems; food composition; food microbiological and toxicological safety; food laws; evaluation of acceptability and nutritional value. Not open for credit to students who have completed any Food Science and Technology course except course 10.—II. (II.) Reid 3. Introduction to Brewing and Beer (3) Lecture—3 hours. Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. GE credit: SciEng.—I, II. (I, II.) Bamforth 10. Food Science, Folklore and Health (3) Lecture—3 hours. Ancient and modern food folklore in relation to health and well-being. Food safety, organic food, herbalism, food preservation, and nutritional enhancement. Not open for credit to students who have completed course 2. GE credit: Sci- Eng or SocSci.—I, II, III. (I, II, III.) Mitchell, Shoemaker, Smith 47. Food Product Development Field Study (1) Discussion—6 hours; fieldwork—2 days (course given between winter and spring quarters). Prerequisite: advance enrollment required in winter quarter with instructor; background knowledge in foods from such courses as Food Science and Technology 1. Commercial aspects of the large-scale development, distribution, and evaluation of food products intended for human consumption. (Former course Consumer Science 47.) (P/NP grading only.)—III. (III.) 50. Introduction to Food Preservation (3) Lecture—3 hours. Prerequisite: Chemistry 2A, Biological Sciences 1A. Introduction to fruit, vegetable, cereal, dairy, seafood and meat commodity groups. Overview of food preservation principles, including heat processing, refrigeration and freezing, dehydration, fermentation, high pressure processing, irradiation and packaging.—III. (III.) Krochta 99. Special Study for Undergraduates (1-5) (P/NP grading only.) Upper Division Courses 100A. Food Chemistry (4) Lecture—3 hours; discussion—1 hour. Prerequisite: Chemistry 8B; Biological Sciences 1A recommended. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins, and water.—I. (I.) Dungan 100B. Food Properties (4) Lecture—3 hours; discussion—1 hour. Prerequisite: course 100A or consent of instructor. Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these properties. Selected properties of food commodities.—II. (II.) German 101A. Food Chemistry Laboratory (2) Lecture/laboratory—4 hours. Prerequisite: course 100A (may be taken concurrently). Chemical aspects of food composition described in course 100A.—I. (I.) Reid 101B. Food Properties Laboratory (2) Lecture/laboratory—1 hour/3 hours. Prerequisite: course 100B (may be taken concurrently). Study of properties of food described in course 100B.—II. (II.) Shoemaker Quarter Offered: I=Fall, II=Winter, III=Spring, IV=Summer; 2009-2010 offering in parentheses General Education (GE) credit: ArtHum=Arts and Humanities; SciEng=Science and Engineering; SocSci=Social Sciences; Div=Social-Cultural Diversity; Wrt=Writing Experience
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GENERAL CATALOG 2008-2009 • 2009-
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GENERAL CATALOG
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5 FROM THE CHANCELLOR Welcome to UC
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7 CONTENTS Academic Calendar 1 From
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9 College of Letters and Science 87
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11 Environmental and Resource Scien
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INTRODUCTION 1960 1961 Cover of the
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Introduction 15 Through the Campus
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Introduction 17 PHILOSOPHY OF PURPO
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Introduction 19 The College of Engi
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Introduction 21 titles are received
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Introduction 23 California National
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Introduction 25 and disease prevent
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Introduction 27 Fuel Cell, Hydrogen
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Introduction 29 Social Science Data
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UNDERGRADUATE ADMISSION UNDERGRADUA
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Undergraduate Admission 33 c. Mathe
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Undergraduate Admission 35 College
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Undergraduate Admission 37 If you m
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Undergraduate Admission 39 AFTER YO
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FEES, EXPENSES AND FINANCIAL AID FE
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Fees, Expenses and Financial Aid 43
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Student Life 49 LIVING AT DAVIS ON-
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Student Life 51 COUNSELING AND HEAL
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Student Life 53 Craft Programs Sout
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Student Life 55 Richard L. Nelson G
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Student Life 57 Danzantes del Alma
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Academic Advising and Student Resou
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ACADEMIC INFORMATION ACADEMIC INFOR
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Academic Information 69 Retroactive
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Academic Information 71 3. A studen
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Academic Information 73 reading, te
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Academic Information 75 Religious O
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Academic Information 77 Graduate st
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Academic Information 79 College of
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Academic Information 81 Leave of Ab
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Undergraduate Education 83 UNDERGRA
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Undergraduate Education 85 mechanis
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Undergraduate Education 87 chemical
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Undergraduate Education 89 • Inte
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Undergraduate Education 91 Residenc
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Undergraduate Education 93 Beginnin
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Undergraduate Education 95 *Specifi
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Undergraduate Education 97 Credit f
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Undergraduate Education 99 Once 225
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Undergraduate Education 101 • Mol
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GRADUATE STUDIES GRADUATE STUDIES 1
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Graduate Studies 105 Readmission Ma
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Graduate Studies 107 fee award is 3
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School of Education 109 SCHOOL OF E
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School of Education 111 M.A. Degree
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School of Law 113 SCHOOL OF LAW Sch
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School of Law 115 work out an addit
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Graduate School of Management 117 G
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SCHOOL OF MEDICINE SCHOOL OF MEDICI
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School of Medicine 121 admission. F
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School of Veterinary Medicine 123 S
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PROGRAMS AND COURSES PROGRAMS AND C
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Programs and Courses 127 COURSE DES
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African American and African Studie
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Agricultural Computing and Informat
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Agricultural and Resource Economics
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Agricultural and Resource Economics
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American Studies 137 1E. Nature and
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Animal Biology 139 ior, such as Psy
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Animal Genetics 141 396. Teaching A
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Animal Physiology 143 121, 121L, Nu
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Animal Science and Management 145 c
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Anthropology 147 Additional units f
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Anthropology 149 134. Buddhism in G
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Anthropology 151 203. History and T
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Applied Computing and Information S
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Art History 155 “art center.” T
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Art Studio 157 Lucy Puls, M.F.A., P
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that empowers students and people t
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Asian Studies 161 192. Internship (
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Atmospheric Science (A Graduate Gro
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Avian Sciences (A Graduate Group) 1
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Biological Sciences 167 Research an
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Biological Sciences 169 Bodega Mari
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Biophysics (A Graduate Group) 171 d
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Bodega Marine Laboratory Program 17
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Cell Biology and Human Anatomy 175
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Chemistry 177 108. Physical Chemist
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Chicana/Chicano Studies 179 troscop
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Chicana/Chicano Studies 181 123. Ps
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Classics 183 Classics 190 .........
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104. Sallust (4) Lecture—3 hours;
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Communication 187 print and broadca
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Community and Regional Development
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Community Development (A Graduate G
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Comparative Literature 193 from dif
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Comparative Literature (A Graduate
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Computer Science (A Graduate Group)
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Cultural Studies (A Graduate Group)
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Design 201 Three courses from Desig
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Dietetics 203 170. Experimental Fas
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Earth Sciences 205 1CN. Mandarin fo
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East Asian Studies 207 108. Poetry
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Ecology (A Graduate Group) 209 Math
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Economics 211 ecology. Not open for
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Economics 213 ware, and electricity
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Education, School of 215 256. Appli
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Education, School of 217 173. Langu
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Education, School of 219 issues and
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Endocrinology (A Graduate Group) 22
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Engineering: Applied Science 223 of
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Engineering: Applied Science 225 or
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Engineering: Biological and Agricul
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Engineering: Biomedical 233 Systems
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Engineering: Chemical Engineering a
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Page 269 and 270: English 267 lems including tunnel c
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Page 277 and 278: Environmental Geology 275 The Progr
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Page 281 and 282: Environmental and Resource Sciences
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Page 287 and 288: Environmental Toxicology 285 102A.
Page 289 and 290: Epidemiology (A Graduate Group) 287
Page 291 and 292: Evolution and Ecology 289 *Appropri
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Page 295: Film Studies 293 Olga Stuchebrukhov
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Page 311 and 312: Geology 309 194HA-194HB. Senior Hon
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Page 317 and 318: Hebrew 315 209. Data Acquisition in
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Page 339 and 340: International Relations 337 Lucia K
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Landscape Restoration 345 190. Pros
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Law, School of 347 Second and Third
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Law, School of 349 include the evol
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Law, School of 351 285C. Agricultur
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Linguistics 353 adjudication, rulem
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Linguistics 355 141. Semantics (4)
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Management, Graduate School of 357
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Management, Graduate School of 359
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Master of Education (M.Ed.) (A Grad
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Mathematics 363 C. Enrichment .....
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Mathematics 365 dynamic programming
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Medical Informatics (A Graduate Gro
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Medicine, School of 369 Lorien Dalr
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Medicine, School of 371 Xiao-Dong L
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Medicine, School of 373 David Telan
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Medicine, School of 375 Wallace Win
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Medicine, School of 377 basic, soci
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Medicine, School of 379 Courses in
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Medicine, School of 381 262. Princi
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Medicine, School of 383 ment as rel
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Medicine, School of 385 major categ
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Medicine, School of 387 499. Resear
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Medicine, School of 389 116. Parasi
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Medicine, School of 391 456. Cortic
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Medicine, School of 393 199. Specia
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Medicine, School of 395 aesthetic p
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Medicine, School of 397 499. Resear
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Mexican-American (Chicano) Studies
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Microbiology (A Graduate Group) 401
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Middle East/South Asia Studies 403
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Middle East/South Asia Studies 405
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Molecular and Cellular Biology 407
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Molecular, Cellular, and Integrativ
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Music 411 action at the cellular an
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Music 413 Theme and Variations, Ron
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Native American Studies 415 tory an
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Natural Sciences 417 184. Contempor
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sis is on critical examination of i
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Neurobiology, Physiology, and Behav
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Neurobiology, Physiology, and Behav
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Neuroscience 425 mittee. Honors the
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Neurology 427 polarity,” and “G
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Nutrition 429 202. Advanced Nutriti
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Obstetrics and Gynecology 431 munit
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Philosophy 433 careers in computer
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Philosophy 435 157. Twentieth Centu
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Physical Medicine and Rehabilitatio
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Plant Biology (College of Biologica
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Plant Biology (A Graduate Group) 44
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Plant Pathology 447 obtained from t
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Plant Sciences 449 The Major Progra
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Plant Sciences 451 Rangeland Resour
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Plastic Surgery 453 Professional Co
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Political Science 455 managing comp
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Political Science 457 currently. In
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Population Biology (A Graduate Grou
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Psychology 461 toward satisfaction
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Psychology 463 culia. Emphasis plac
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Quantitative Biology and Bioinforma
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Russian 467 102. Christian Origins
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Science and Society 469 Pushkin, De
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Science and Technology Studies 471
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175. Laboratory Studies Lab (4) Lec
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Sociology 475 Depth Subject Matter
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Sociology 477 131. The Family (4) L
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Soil Science 479 220. Deviance, Law
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Soils and Biogeochemistry (A Gradua
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Spanish 483 1S. Elementary Spanish
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Spanish 485 153. Spanish-American S
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Statistics 487 281. Spanish-America
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Statistics 489 137. Applied Time Se
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Technocultural Studies 491 The Prog
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Textiles and Clothing 493 Restricte
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Theatre and Dance 495 14. Introduct
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Theatre and Dance 497 160A-160B. Pr
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University of California, Davis Was
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University Writing Program 501 and
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Veterinary Medicine, School of 503
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Page 509 and 510:
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Viticulture and Enology 513 463. So
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Viticulture and Enology 515 tems us
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Water Science 517 B.S. Major Requir
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Wine Production 519 197T. Tutoring
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Women and Gender Studies 521 nial t
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GENERAL EDUCATION COURSES/OPTIONS 1
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GENERAL EDUCATION COURSES TOPICAL B
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General Education Courses/Options 5
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APPENDIX APPENDIX 2005 The UC-Black
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Appendix 537 3. Parent of Minor Mov
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Appendix 539 Disclosures from Stude
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Appendix 541 ADMINISTRATIVE OFFICER
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Appendix 543 PROPORTION OF OF UC UC
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Index 545 INDEX A academic calendar
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Index 547 Applied Biological System
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Index 549 Biological and Agricultur
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Index 551 International and Communi
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Index 553 refunds admission fee 44
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NOTES 555
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Orchard Park Cir. Orchard Park Cir.
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UC Davis 2008-2010 General Catalog - General Catalog - UC Davis

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