Whether you are a future food scientist or a regular foodie, the Food Tech Club at UC Davis is a great opportunity for students to grow and connect with others. For over 50 years, the Food Tech Club has served as a student chapter of the Institute of Food Technologists (IFT) to connect students, faculty, professionals, and community members to something we all love: food!

What is the Food Tech Club (FTC)?

Former FTC President Summer Plepalakon (‘24-’25) and current FTC President Jonah Messinger (‘25-’26) took the time to dive into what this club means to them and share a few of their favorite moments over the years.

“The Food Tech Club connects students to professionals from the industry,” Summer states. “It builds community around the Food Science and Technology major,” Jonah adds. Recently, these two have been working to surpass the boundaries of food science through projects, competitions, and networking opportunities. For example, industry professionals like the California Dairy Innovation Center collaborated on a quarter-long product development competition with the FTC. They’ve also hosted cultural appropriation workshops through a food lens.

Connecting a Community

Summer shares her favorite club moment: hosting the Undergrad Research Fair. This event showcased many of the research labs on campus and connected interested students to the faculty involved. Labs in the food science department overlap with other concentrations, so this gave all students a chance to learn, regardless of major. “Research is such a big part for food science students. If a student is working towards a master's degree or a research position, there is a lot that is unclear. I think this really opened the door for many people and their chance to talk with a professor.”

From cooking demos to Chopped-style challenges with professional judges, the Food Tech Club has so much to offer. The best part? All of these activities are open to the public. “It's free, and everyone is welcome to join.” Summer states. “We’ve had community college students join as well. If there is a guest speaker that interests you or an event you want to participate in, feel free to sign up!”

The Food Tech Club doesn’t shy away from collaborations. They’ve made sugar skulls with the Spanish club, cooked vegan sushi rolls with the Alt Protein Club, and even used ingredients from the Student Farm for food demos. Since FTC is a student chapter, the Northern California Institute of Food Technologists have many crossover activities with the club, so members can mingle with industry experts and gain confidence in networking.

Get Involved!

I’ll always be grateful for the Mentor/Mentee Program offered by the FTC—it’s what encouraged me to apply for a board position in the first place. Through the program, new members are paired with an upperclassman or board member for one-on-one advising. Whether it’s choosing interesting classes, finding research opportunities, or building your network, a mentor can offer guidance and support in so many ways.

After joining the board, I discovered how rewarding it is to give back to the FTC community. Now, my own mentee is about to become the student writer for the Robert Mondavi Institute for Food and Wine, covering topics in food science! It’s amazing how many doors can open just by getting involved.

Summer and Jonah both agree: simply showing up is one of the most valuable things you can do at the FTC. The club is always eager to connect with other student groups, bring in guest speakers, and explore new ideas. So come check us out—try the Picnic Day ice cream or swing by the Holiday Mixer. Whatever event speaks to you, just know: you’re always welcome here.

Connect with the Food Tech Club

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Gwen Gonzalez is a recent food science graduate with a passion for blending storytelling and food innovation. This summer, she is serving as a harvesting intern at ASV Wines, focusing on winemaking. When she's not thinking about food, she immerses herself in music and the performing arts at the Manetti Shrem Museum and Mondavi Center for the Performing Arts. In the future, she hopes to merge her interests in food and the arts through creative research and development in the food industry.