As a cooperative extension specialist with the University of California-Davis, Sahap Kaan Kurtural leverages artificial intelligence to enable vineyard managers to optimize irrigation without huge capital investments.
UC Davis Food Science and Technology's Erin DiCaprio shares her knowledge of viruses and community food safety regarding the coronavirus pandemic's impact on takeout food safety, in an article for Sactown Magazine, on March 26, 2020. Way to "deliver" the message, Erin!
High-proof (e.g. 70%) ethanol can be an effective sanitizing agent against the coronavirus causing COVID-19. Spraying of small winery surfaces or equipment for sanitization with this solution is not problematic, especially in a well-ventilated area. However, pumping high proof ethanol (for the purpose of creating sanitizing solution or sanitizing large pieces of equipment) using a normal winery pump could be hugely dangerous (explosion hazard) and should be avoided.
Professor Daniela Barile and Cooperative Extension Specialist Selina Wang recently took part in the American Chemical Society (ACS) webcast, “The Future of Food” in honor of Earth Day 2020.
The Phaff Yeast Culture Collection will be part of the weekly Thursday evening “After Dark” series at the Exploratorium this Thursday March 12, from 6:00 to 10:00 PM. Visitors can learn how we use yeast to make many different fermented foods and beverages, view microbes from some foods and beverages under the microscope, see and smell different species of yeast, and learn about the current research going on at the Phaff Yeast Culture Collection.
Congratulation to Erika Estrada, Ph.D. Student in Harris Lab, for sharing her story, "From Farm Worker to PhD: My 10-Year Journey" on the UC Davis First Generation Initiative website (Office of Undergraduate Education).
