On Wednesday, March 22nd, Pentair, a global leader in water re-use and recycling technology, announced an even stronger connection to the Robert Mondavi Institute Department of Food Science and Technology.
Lauryn Chan, a Master's student in the laboratory of Juliana de Moura Bell, an Assistant Professor in the Department of Food Science and Technology (FST), has been awarded the 2017 Arla Foods Graduate Fellowship.
The UC Davis College Bowl Team will be advancing to nationals at IFT17 in Las Vegas after taking first place at the IFTSA Pacific Northwest Area Meeting!
Four researchers were invited by the Southern California Institute of Food Technologists to give presentations at the Natural Foods Expo in Los Angeles in March.
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.
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.
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.
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.
Congratulations to all of those who participated in the FST Research Symposium, and to the postdocs and graduate students who won "best poster" awards!
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.