November 2017

FST sensory research featured in the Journal of Food Science

Research on sensory strategies for dietary change is featured in the latest Journal of Food Science. The publication is authored by grad student Molly Spencer and Professor Jean-Xavier Guinard.

Sign up for the Winemaking summer abroad program in France

Viticulture and Enology

This program introduces students to winemaking and covers grape types, grape production, fermentation science, wine styles, alcohol and health, sensory evaluation, wine history, and an overview of the major wine regions of the world. We will use the opportunity of being in France to visit many of the major French wine regions, including Alsace, Burgundy, Beaujolais, the northern and southern Rhone, and Provence.

Course Profile: FST 198 - Food Law and Regulations

Food Science and Technology

This Spring the Food Law and Regulations course will be offered again by Professors Bwalya Lungu and Ned Spang.

Research spotlight on Dr. Erin DiCaprio: Viruses and food safety

Food Science and Technology

Dr. DiCaprio's research program focuses on produce safety related to foodborne viruses, control measures for foodborne viruses, and food safety risks associated with emerging viruses. Currently, her lab is engaged in projects investigating norovirus-bacteria interactions in foods and hepatitis E virus prevalence in the US.

Food Tech Club students tour Renaissance Food Group

Food Science and Technology

Students toured GH Foods in Sacramento, which is the flagship fresh-cut processing facility of the Renaissance Food Group.

Food Tech Club Student Demo Focused on Pie

Food Science and Technology

With a focus on learning how shortening affects gluten, students made crusts (and fillings) in the spirit of the season.

VEN grad student takes 2nd in Best Wine Student of La Soiree competition

Viticulture and Enology

Congratulations to Edward Kronfli III, who placed second in the Best Wine Student of La Soiree competition in San Francisco on November 17.

Dr. Ned Spang’s PhD student Izzy Castner wins AASHE Campus Sustainability Research Award

Food Science and Technology

The award recognized work presented in a paper titled "The Nitrogen Footprint Tool Network: A Multi-Institution Program to Research and Reduce Nitrogen Pollution".

Student spotlight: new DEVO president Shelby Byer

Viticulture and Enology

Shelby Byer is a second-year master's candidate at UC Davis. Pursuing a life in wine wasn't initially on Shelby's radar.

How FST Grad Student Ryan Dowdy Fights Climate Change

Food Science and Technology

Ryan Dowdy's research could revolutionize California's food and agriculture industry while simultaneously fighting climate change. The fourth-year Ph.D. candidate in the Food Science graduate group works with Assistant Professor Christopher Simmons to convert biological food waste into electricity.

FST Grad Student Irene Yim's Mission to Improve Food Safety

Food Science and Technology

Grad student Irene Yim was recently profiled on the Grad Studies website. Read about her research in food safety that's supported by her professional cooking background.

Dr. Christine Bruhn facilitates discussion of the film "Food Evolution"

Food Science and Technology

Recently, Dr. Christine Bruhn facilitated a discussion of Food Evolution, an IFT-commissioned film addressing genetic engineering, with NCIFT Young Professionals.

Sign up for the Brewing Science summer abroad program in the UK

Food Science and Technology

The brewing of beer represents the most exquisite convergence of diverse sciences (botany, plant physiology, chemistry, biochemistry, microbiology, chemical engineering, and more) in pursuit of a product that is as complex as it is delightful. Sign up today to learn all about it in the heart of England.