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.
From the description of University of California, Davis, Department of Food Science and Technology records, 1925-2005. (University of California, Davis). WorldCat record id: 276958019
