Professor Charlie Bamforth on KVIE's Studio Sacramento
Dr. Bamforth will be on the local PBS television show on March 24.
Professor David Mills featured in Spirited magazine
Dr. Mills is featured in an article titled "It's a Small World: Microbial Fingerprints Leave Their Mark on Winery and Vineyard Sites".
Dr. Carl Winter featured in Bloomberg News
Dr. Winter is featured in a story called "How Organic Produce Can Make America Less Healthy".
Professor Emeritus Michael O'Mahony wins award from IFT
Dr. O'Mahony will receive his award for excellence within the sensory and consumer sciences field at IFT '17 in Las Vegas this coming June.
Hundreds learned about yeast at Biodiversity Museum Day
Approximately 3,000 visitors came to UC Davis for Biodiversity Museum Day on February 18. The yeast exhibit was in the Earth and Physical Sciences Building.
Professor Bruce German featured in Future Food Tech
Bruce German joins an international line-up of speakers on the panel "Monetizing the Microbiome: Challenges and Opportunities for Food & Health" at Future Food-Tech San Francisco, March 29-30.
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.
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.
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.
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"