Sierra Nevada Brewing owners establish endowment in the FST Brewing Program.
Ken Grossman of Sierra Nevada Brewing Co. and his wife, Katie Gonser, have presented UC Davis with a $2 million gift to support the campus' renowned brewing science program.
Request Tracker (RT) Introduction
A brief introduction to the Cluster ticketing system for support issues.
Come learn about yeast at the UC Davis Biodiversity Museums Day
The Phaff Yeast Culture Collection and the Wine Yeast and Bacteria Collection are participating in the sixth annual UC Davis Biodiversity Museums Day on Saturday, February 18, 2017.
FST supports the Sensory Aspects of Tea: Global Tea Initiative 2nd Annual Colloquium
This colloquium will feature a full day of events, with a tea tasting in the morning in the Robert Mondavi Institute Sensory Theatre and talks in the afternoon.
Christine Bruhn recognized by Walmart
Cooperative Extension Specialist Emerita Christine Bruhn was recognized as a "Food Safety Champion".
Dr. Carl Winter featured in Washington Post blog
Dr. Winter was interviewed about his research on toxicology of conventional produce vs. organic produce.
FST alum profiled in the New York Times
Henry Yeung, who was a graduate student in Christine Bruhn's lab, is featured in the New York Times' Job Market section. He's interviewed about his position as a sensory analyst for Driscoll's.
Awards and Honors
Associate Professor Daniela Barile selected as a Chancellor's Fellow
Associate Professor Daniela Barile has been selected to be a 2016-17 Chancellor's Fellow!
Student Advisor Nicole Rabaud wins prestigious award
Congratulations are in order for Nicole Rabaud, who won the Certificate of Merit for Excellence in Advising, New Advisor 2017 from the National Academic Advising Association (NACADA). Nicole is the supervising graduate advisor for the Departments of Viticulture & Enology and Food Science & Technology.
Professor Charlie Bamforth on Science Friday radio
Dr. Bamforth's knowledge was sought by the producers of the national radio show to find out what carbonation bubbles are made of, how they form, and how the fizz in champagne stacks up against beer foam.
FST Ph.D. candidate makes the cover of the Journal of Food Science
Ph.D. candidate Molly Spencer's research on a coffee taster's flavor wheel has made the cover of the Journal of Food Science.
FST seniors learn process of creating new food products
Students taking Food Product Innovation and Development had the idea and set about developing "Beer Bites"
Successful FST Research Symposium held on December 8
Congratulations to all of those who participated in the FST Research Symposium, and to the postdocs and graduate students who won "best poster" awards!