They'll be going mano a mano with their meals and facing off with food.

The setting isn't a steel octagon cage suspended over a wrestling ring or even the confines of Kitchen Stadium on "Iron Chef." This battle is going down Saturday in Aggie Town, at the kitchens and outdoor areas around the Robert Mondavi Institute for Wine and Food Science at UC Davis.

The battle arsenal will include spatulas and strainers, cream and a cutting board – and plenty of brains, to boot. The food face-off includes a "Jeopardy"-style trivia contest plus a food-art competition and other games.

That's the action set for UC Davis' 2009 Food Championship, now in its eighth year. Hosted by the university's Department of Food Science and Technology, along with the Food Science Graduate Student Association, this culinary event pits teams of students and staff members against each other for bragging rights and a few prizes. But the events are all in fun and meant to keep these future food scientists on top of their game.

Mark Krasnow, who's conducting postdoctoral research at the UC Davis Department of Viticulture and Enology, is definitely ready to rumble Saturday.

"I always feel that my team has a good chance to win the event," says Krasnow, who has been on two winning teams. "We are all passable cooks who know a lot about food and flavor. It really all comes down to what the field events are – and the art (competition)."

And that's the rub: A winning team has to do more than wow a judging panel with its culinary creations.

Along with an "Iron Chef"-style cooking competition, the Food Championship includes an art contest, such as making pictures with various foodstuffs. Previous contestants were required to make a picture of Charlie Bamforth, chairman of UC Davis' Department of Food Science and Technology, by using pieces of macaroni.

Various "field events" will test the competitors' agility – and sense of humor. Catapulting cantaloupes, tortilla tosses and a bagel home-run derby have all sent the teams scrambling.

"It's a blast," says Krasnow. "You get together, talk a little friendly trash – it's always fun."

Think of the 2009 Food Championship as a much-needed stress release for these UC Davis students – and for the faculty members who participate. Many of the students are laboring to earn advanced degrees so they can work in the food and wine industries or pursue careers in academia.

Krasnow's research concentrates on abnormalities in grape ripening and what factors contribute to the fruit's maturation process. He plans to teach full time someday, and he would love to do that at UC Davis.

Rebeka Lane, who's helping to organize the event, is working on her master's degree. Her studies focus on advanced food processing technologies, using tomato paste as a model.

"I did an internship at Earthbound Farm," says Lane, referring to the company responsible for many an organic salad mix found at supermarkets.

"I would like to work in the food industry, perhaps with a 'green' company."

Matthew Lange, also eyeing a master's degree in UC Davis' food science program, hopes to someday build personalized diets based on someone's genetic makeup. His research also entails building computer databases and programs that may predict the optimal diet for a given person.

Though Lange may miss Saturday's event – he's in the midst of launching a Web site for the UC Davis Food Review – he was part of 2008's winning team. He still savors the experience.

"There's a real sense of camaraderie," says Lange. "You're working together with colleagues in a different way than normal. That makes it a great experience."

Some practical skills from this event may also carry over as the students get set to enter their food and wine careers.

"They learn time-management skills," says Carol Cooper, the undergraduate adviser and food librarian for the food science department. "When you work in product development, you have to be creative. These (contestants) are using their science skills as much as their other skills."

Call Bee food and wine writer Chris Macias, (916) 321-1253.