From FST's James Bruner, Andrew Marcus, and Glen Fox of UC Brewing Program: "Our latest research shows how a set of standard brewing yeasts and some diverse yeasts respond to dry hopping. Still lots more to do but we're helping fill the knowledge gaps on the 'refreshing power of hops' "
https://www.mdpi.com/2311-5637/7/2/66/htm 

by Diane Nelson, April 22, 2021

(From UC Davis News)

California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?

Have you ever eaten a banana-peel sandwich?  FST Assistant Professor Ned Spang has, and he uses what he describes as a "pleasantly surprising...palate-expanding experience" in an invited opinion piece in The Hill, April 22, 2021, "Upcycled food: A sustainable second chance for food loss and waste", in which he details how upcycling food can tackle the problems of food waste, the supply chain and, ultimately, the environment - all while keeping the “triple bottom line," the combined economi

FST's Ned Spang appears in the April 17, 2021 CBS This Morning Saturday video to speak about food upcycling, food loss and waste in the context of a video titled, "Eating thrown out food becomes latest food trend".  

Dr. Ned Spang, FST Assistant Professor, is interviewed in a Popular Science article from March 9, 2021, "11 percent of food waste comes from our homes", about the environmental impacts of the waste produced in the food system.  The article, written by Sara Kiley Watson, carries the tagline "As consumers, we can help a lot—starting with ignoring those sell-by dates".  Interesting!