Archived News

Archived News

Cartoon image of dave chang for his podcast, on colorful background

Selina Wang talks oils on The Dave Chang Show podcast

Food Science and Technology

FST's Selina Wang is the guest on today's The Dave Chang Show podcast, where she, Dave, and host Chris Ying discuss the hot topic of seed oils and other cooking oils - what is healthy and why? Dave shares his opinions as a chef and restaurateur, and Selina explains some chemistry, along with factors like dose, time, temperature, and the fact that people are not rats.  Tune in at 14:46 minutes for the start of her segment, which ends around 1:01 hr. The whole video is 1 hr. 25 min and is rated explicit for language. 

Amy Fletcher and student in pilot plant making ice cream

What to Know About Processed and Ultra-Processed Food

Food Science and Technology
Experts Weigh In on the Debate Behind How Processed Foods Could Affect Health Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors — all with long ingredient lists.
Glass jar of red brine and cabbage next to a cut half-head of red cabbage.

The Gut Health Benefits of Sauerkraut

Food Science and Technology

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.

Junior Specialist - Spang Lab

Food Science and Technology
The position of Junior Specialist provides technical or specialized expertise in the planning and execution of research projects. The Junior Specialist stays apprised of the research area and maintains technical competence in the designated area(s) of specialization.
closeup of light shining through veins & stem on a green leaf

New Center Expands Food Safety Training and Support for Growers

Food Science and Technology

Small and diverse farms are a vital part of California’s food system, but navigating food safety regulations can be challenging, especially for those with limited access to training and resources. To bridge this gap, UC Davis is leading an effort to establish the California Center for Food Safety, a new hub offering growers the education and support they need to meet food safety standards.

Black wine glasses

Position Announcement: Assistant Professor of Sensory Science

Viticulture and Enology
As part of UC Davis’s commitment to hire leading research faculty with an outstanding commitment to teaching and service that meets the needs of our diverse state and student population, the College of Agricultural and Environmental Sciences at the University of California announces an Assistant Professor faculty position (9-month) in the Department of Viticulture and Enology. Applications are encouraged from candidates with a strong background in any current or emerging area that will fit within our department’s disciplinary focus in Sensory Science
FTC members group picture at Guittard Chocolate factory, Fairfield, CA, Nov. 1, 2024

Food Tech Club News Fall 2024

Food Science and Technology

The Food Tech Club (FTC) is a student chapter of the Institute of Food Technologists (IFT). Our goal is to help students find connections and passion in food research, industry, and beyond! In fall quarter, we had many great opportunities to share knowledge with each other, and to bond as a community. In November, we hosted a scallion pancake food demo, aimed to teach people how to cook unique cuisines!  

UC Davis researchers are conducting a study with Korean-style corndogs to see how surroundings can influence people’s preferences. This popular street food features mozzarella cheese coated in a thick, crispy batter, deep-fried, and topped with French fry pieces, ketchup and a sprinkle of sugar. Photo by: Jael Mackendorf, UC Davis

A Sensory Experiment with Korean Street Food

Food Science and Technology
Researchers Study How Context Influences Perceptions of Unfamiliar Foods


In South Korea, a popular street food offers a unique twist on the corndog – featuring a hot dog or mozzarella cheese coated in thick, crispy batter, deep-fried and topped with pieces of French fries, ketchup and a sprinkle of sugar.

For Daniel Schoonbrood, a Ph.D. student studying food science at UC Davis, his first taste of this savory snack left a lasting impression.

Attendees at On the Road in Temecula

Viticulture & Enology Winter Extension Update

Viticulture and Enology
 

The UC Davis V & E Extension Team organized and presented a few programs in the fall. On November 20, 2024, we were in Temecula! Megan Bartlett, Dave Block, Ron Runnebaum, Akif Eskalen, Tian Tian, and Axel Herrera were the presenters. There were about 100 attendees from both Riverside and San Diego Counties!  The topics covered ranged from the latest information on grapevine trunk diseases, powdery mildew and Botrytis bunch rot in vineyards; to how to properly clean and sanitize and do it more sustainably; to irrigation management, vine nutrition and regenerative practices.

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