Treasury winemaker pursues his PhD in the Boulton Lab
July 31, 2018
Dr. Bwalya Lungu was recognized for her work as vice chair of the Salmonella committee at the USDA-National Poultry Improvement Plan 44th Biennual conference. She was awarded the Kauffmann-White Award.
Bob Coleman is a fourth year Agricultural and Environmental Chemistry student studying the kinetics and mechanism of wine oxidation with Dr. Roger Boulton in the Department of Viticulture and Enology. He was born and raised, third generation, in Sonoma County wine country, and still resides there with his wife, Cynthia, and daughter, Shannon. After receiving his Bachelor of Science Degree in Biochemistry at UC Davis in 1993, he returned home and took a temporary harvest cellar position at Chateau Souverain in Alexander Valley.
The University of California, Davis (UC Davis), and BASF announced a collaboration to unlock new benefits of human milk oligosaccharides (HMOs). The long-term objective of this strategic research partnership is to develop and validate second-generation HMO molecules as potent bioactive compounds that can influence the establishment and maintenance of the gut microbiome and provide benefits beyond the gastrointestinal tract, such as brain health, for infants, children and adults.
Student Spotlight: Graduate student Derek Baljeu
July 24, 2018
Dr. Runnebaum’s lab works on developing processes for more sustainable use of our natural resources, including those important in winemaking. These processes often involve the development and use of solid materials that can be regenerated and reused and can both replace the use of chemicals and reduce solid waste produced. For example, researchers in the lab have begun studying alternatives to bentonite for protein fining by using solid materials as adsorbents in a continuously operated column.
About a decade ago if you chose to visit Huntington Beach, there was a good chance you would see Derek Baljeu relaxing on the sand, surfing in the water, or hiking on the local trail. Fast forward to high school and you could find him out in the field or in the classroom. A majority of his earlier years were split between being team captain of the football team and being enrolled in a demanding business program.
FST postdoc Setereh Shiroodi awarded a 2018 CPS travel grant
July 24, 2018
Congratulations to Harris Lab postdoc Setereh Shiroodi, who has been awarded a 2018 travel grant form the Center for Produce Safety.
The Center for Produce Safety (CPS) which is located in Woodland, provides the produce industry and government with actionable information needed to continually enhance the safety of produce
Learn more about CPS at centerforproducesafety.org .
2018 VEN Scholarship Celebration
July 24, 2018
On June 5, the 2018 Viticulture and Enology Scholarship Celebration occurred at the Good Life Garden at UC Davis. The celebration was held to recognize the 15 graduate and 35 undergraduate students who had won scholarships, as well as ten students who were awarded international internships.
Students, donors, staff and faculty mingled and enjoyed a barbecue catered by the faculty of the department, as they celebrated the awards which totaled over $340,000 for scholarships and $57,000 for international internships.
Congratulations to all the student awardees!
VEN 127: A New Course in Post-Fermentation Processing
July 20, 2018
This past spring quarter we offered a new course that we hope will one day be a regular part of the curriculum. In this course, students took wine made in the fall and finished it through packaging in our Teaching and Research Winery. We have always taught VEN 124, Wine Production, which allows our students to gain valuable hands-on experience in the winery (see May 2018 Newsletter), but this is the first time that we have been able to offer students the hands-on experience of blending, fining, aging, filtering, and packaging their own wines to supplement what they learn in their Wine Tec
Dr. David Mills plenary speaker at Korean Society for Food Science International Symposium
July 18, 2018
Professor David Mills presented as a Plenary speaker at the Korean Society for Food Science International Symposium and Annual Meeting on June 28 in Busan, Korea. His talk was titled "Mammals, Milk and Microbes: The role of Milk in the Establishment and Function of the Neonate gut Microbiome"
New, modern vineyard planted at Oakville Station
July 16, 2018
The Oakville Station is a getting a boost from redevelopment. As the vines from previous research studies matured, and as industry needs have changed, we have started redeveloping the vineyards. The new vineyards are using modern trellis and irrigation systems and are being installed to accommodate mechanization.
On June 4th the Department organized a Wine Flavor 101 program on campus titled “Managing Red Wine Quality”. After an overview by Anita Oberholster (Cooperative Extension Specialist in Enology), a great selection of talks by Professors Dave Block, Jim Harbertson and Andy Waterhouse covered topics such as the impact of cap management, fermentation temperature, extended maceration, exogenous tannins and micro-oxygenation on wine composition and potentially quality. The findings of many of these research studies were supported by wine tastings.
Find UC Davis Food Science and Technology at IFT and IAFP in July!
June 28, 2018
Dr. Bruce German's is quoted on research done on the strain of bacteria called B. infantis, which is seemingly disappearing from the Western world. Read the article below.
Faculty, staff and students will be present and presenting at the International Association for Food Protection (IAFP) Annual Meeting as well as the Institute of Food Technology (IFT) Annual Meeting and Food Expo. We hope you will come find us!
The IAFP Annual Meeting is in Salt Lake City from July 8-11. Click here for a schedule of where to find UC Davis folks at IAFP.
UC Davis brewing legend Charlie Bamforth has been honored this year with not one but three of the most prestigious global awards in his field.
Read all about them in the Laurels section of the UC Davis News site, linked below.
Congratulations to Dr. Bamforth!
Congratulations to Dr. Paul Singh, Professor Emeritus of FST, who was given an honorary Doctor of Science degree from the University of Guelph. He was there in early June to give the convocation address at the University's commencement ceremonies.
The following two short videos are from the ceremony:
Conferment of Doctor of Science, honoris causa
Kyria Boundy-Mills (Food Science and Technology), Tina Jeoh (Biological and Agricultural Engineering) and Peter Hernes (Land, Air and Water Resources) received a $500,000, 2-year award from USDA-AFRI Sustainable Bioenergy and Bioproducts challenge area. The objectives of this funding program were to develop novel technologies to convert the lignin or nanocellulose fractions of lignocellulose to value-added materials.
The Institute of Brewing and Distilling is honoring Distinguished Professor Charlie Bamforth with the Horace Brown Medal, which will be awarded at their Presidential Dinner on September 21st 2018.
Wine chemist takes helm of UC Davis institute devoted to wine and food
Professor Andrew Waterhouse, a faculty expert in wine chemistry, quality and analysis, has been named Director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis.
Congratulations to Xiaochen (Ellie) Yin, who recently completed her Ph.D. in food science in the Marco lab, and has been awarded the John E. Kinsella Memorial Prize for outstanding research on her doctoral dissertation examining probiotics and health!
Full details of her prize are written up in the College of Agricultural and Environmental Sciences website here.
Dr. Matthew Lange, a Professional Food and Health Informatician and Research Scientist who is an FST faculty affiliate, was interviewed by FoodNavigator.com recently about the Internet of Food, which is creating a common language that can be used to digitize every aspect of the food system.
The article by Katy Askew is online now, read it in full here.