January 2021

Virtual Department Seminar Series, Winter 2021

Here is the schedule of Food Science and Technology weekly department seminars for the remainder of the Winter 2021 quarter. (Please email Zann Gates at zgates@ucdavis.edu to get the Zoom link if you don't already receive it via internal communication channels.)

DiCaprio Team Seeks Industry Info on Dried Fruit Production

Food Science and Technology

Are you a dried fruit processor? A team of food scientists, including FST's Erin DiCaprio, at UC Davis is interested in learning from you. We are interested in developing guidance for validation of dried fruit production, but in order to accurately reflect industry practices we need to know how you do it. Please consider providing information about your process to inform our team. Our goal is to support the industry and enhance potential market channels for dried fruit processors.

The survey will take approximately 5-10 minutes of your time.

FST's Marco Hosts Radical Fermentation Dialogue Series

Food Science and Technology

Please join Food Science and Technology's Maria Marco for interdisciplinary discussions on how food fermentation science intersects with fundamental questions on Indigenous food sovereignty, performance, and feminist science studies. The free virtual series, held biweekly from Jan. 28th to March 11, is offered through the UC Davis Humanities Institute Transcollege Cluster on Radical and Relational Approaches to Fermentation and Food Sovereignty.

EATLAC Webinar Series: The Science of Fermentation

Food Science and Technology

Fermentation Fridays in February

What is a fermented food? Friday February 12th, 12:00-1:00 PM PST
The science of fermented foods: benefits of fermenting food - Friday February 19th, 12:00-1:00 PM PST
The science of fermented foods: the safety of fermented foods - Friday February 26th, 12:00-1:00 PM PST

Viticulture and Enology Faculty Awards & Honors

Viticulture and Enology

David Block to lead National Science Foundation Growing Convergence Program Grant

Is cultivated meat — essentially, animal protein grown under lab conditions — a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the University of California, Davis, aims to explore the long-term sustainability of cultivated meat, supported by a new grant of up to $3.55 million from the National Science Foundation Growing Convergence program, in addition to previous support from the Good Food Institute and New Harvest.

Course Profile: VEN 123L

Viticulture and Enology

In any other year, students in VEN 123L, the laboratory class for Analysis of Musts and Wines, would gain hands-on experience running the various methods of chemical analysis used in wine production. Due to current circumstances, this year’s instructor, Thi Nguyen, a graduate student finishing up his Ph.D. with Dr. Andrew Waterhouse, revamped the course for online instruction for Fall 2020.

Research Profile: Dario Cantù

Viticulture and Enology

Dario Cantù is a Professor and Plant Biologist in the Department of Viticulture and Enology. Part of his research is currently focused on grape genomics, gathering genetic information from the grapevine by sequencing the genomes of several varieties and then comparing them to find out the genetic differences between grape species and varieties. Every genome is different from another, and every grapevine clone, variety, and species have genetic differences. These differences can be very subtle or more substantial.

Student Profile: Mackenzie Davis

Viticulture and Enology

My name is Mackenzie Davis and I am a senior studying Viticulture and Enology. I am originally from a small town, Fallbrook, CA. It is affectionately known as the “Avocado capital of the world.” As I grew up, agriculture was always something that intrigued me and I held it close to my heart. I observed how farming creates joy to be shared with others and the sense of community it cultivates.

Alumni Profile: Nate Weis

Viticulture and Enology

Nate Weis graduated from UC Davis with his MS in Viticulture & Enology in 2006. He is currently the Vice President of Winegrowing for Silver Oak Cellars, Twomey Cellars, and Timeless Napa Valley.

What have you been up to since you graduated?

The Oberholster Lab 2020 Harvest

Viticulture and Enology

The wildfires of 2020 changed the Oberholster lab harvest plan dramatically.

Suddenly, we had several grape varieties, on the UC Davis vineyards doorstep, exposed to heavy smoke and ash. We could not let the opportunity to study the varietal impact on smoke exposure slip through our fingers.

V&E Extension Team Summary - Fall 2020

Viticulture and Enology

The UC Davis Viticulture and Enology Extension team had a busy fall quarter. We presented three more Office Hours with Dave and Anita (Episodes 12, 13, and 14) and an On the Road program focused on the Paso Robles (San Luis Obispo) area. Office Hours topics and guests were as follows:

Episode 12: September 15, Anita Oberholster, Smoke Exposure Q and A

Episode 13: November 17, Kaan Kurtural and Daniele Zaccaria, New methods of assessing grapevine evapotranspiration demands and what it means to you

Sips and Bites: The Many Flavors of Chocolate

Food Science and Technology

How are different types of chocolate made, and why do the same chocolates sometimes taste different? Please join us for a conversation and chocolate tasting via Zoom with two generations of UC Davis Food Science and Technology alumni chocolate scientists!

Meet Your Food Science Faculty - January 29th, 2021 - 12:00-1:00 pm

Food Science and Technology

Current and prospective students are invited to join our faculty panel (Drs. Juliana de Moura Bell, Glen Fox, and Nitin Nitin) for an open discussion about their research, teaching and a Q&A session on Friday, January 29th, 2021. Reserve your spot and submit your questions at: http://bit.ly/foodscifaculty2020.

This event will repeat monthly through May 2021 with a rotating panel of faculty members.