May 2022

Department Seminar Series - June 1, 2022

You are invited to attend the LAST Food Science department seminar of Spring quarter on Wednesday June 1, 2022 at 4:10 PM. You can attend in person in room 1207 RMI South, or virtually by Zoom: https://ucdavis.zoom.us/j/98032142511

Andy Waterhouse Retires in June after 31 Years with the Department of Viticulture & Enology

Viticulture and Enology

Thank you to Professor Andrew Waterhouse for all he has done for the department and the university. He will be retiring at the end of June 2022. He has served as department chair, Associate Dean of Graduate Studies, and, most recently, Director of the Robert Mondavi Institute for Wine and Food Science. He has been a great mentor to many students and is always ready with an industry connection when a student is looking for that first internship.

Heard it Through the Grapevine

Caroline Firman May 27, 2022

Viticulture and Enology

Welcome to Luis Diaz-Garcia!

The Department of Viticulture and Enology at UC Davis is excited to announce that Luis Diaz-Garcia will be joining the department as a new faculty member and grape breeder, starting July 1, 2022! Welcome to UC Davis V&E! Ted Rieger has written a nice introduction to Luis, which can be found here.

Read more about Heard it Through the Grapevine

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Extension Summary: Spring 2022

Viticulture and Enology

The UCD V and E Extension team hosted 10 events between February 10, 2022, through May 23, 2022. We brought UC Davis V&E On the Road Programs to Santa Barbara (February 22, 2022), Santa Cruz (March 24, 2022), and virtually to the Central Sierra (Foothills) on March 31, 2022.

Department Seminar Series - May 25, 2022

Food Science and Technology

You are invited to attend the Food Science department seminar on Wednesday May 25, 2022 at 4:10 PM PDT.

Course Profile: VEN 125L

Viticulture and Enology

VEN 125L Sensory Evaluation of Wine Laboratory
Hildegarde Heymann

The sensory evaluation of wine laboratory tries to do four things simultaneously, in only 10 weeks! The four objectives are:

Research Profile: Montpetit Lab

Viticulture and Enology

The people: Research in the Montpetit lab is driven by a dedicated group of scientists at the undergraduate, graduate, postdoctoral, and staff levels. Current members of the lab arrived here at UC Davis from other parts of California, the US, Canada, and Japan.

Student Profile: Mireia Domenech Lopez

Viticulture and Enology

Student standing:
Second year M.Sc. candidate

Degree/Focus/interest areas:
Viticulture and Enology. My focus is on precision viticulture, GIS and phenotyping genetic mapping populations

Where are you from originally?
Sant Martí Sarroca, Barcelona, Spain

Should There Be More Microbes on Your Plate?

Food Science and Technology

Scientists Make the First Large-scale Estimate of Live Microorganisms Consumed in the U.S. Diet

Department Seminar Series - May 18, 2022

Food Science and Technology

You are invited to attend the Food Science department seminar on Wednesday May 18, 2022 at 4:10 PM PDT. For the remainder of this quarter, the first year Food Science graduate students will present their research. This is a great way to see what is going on in other labs.

FSPCA PCQI Course, August 9-11th, 2022 in Brewery, Winery, Pilot Plant

Food Science and Technology

FST's Dr. Erin DiCaprio and Associate Specialist Thais De Melo Ramos, Victor Yang from Cal Poly and Xinhui Li from University of Wisconsin will instruct the Food Safety Preventive Controls Alliance (FSPCA)'s Preventive Controls Qualified Individual Course for Human Food (PCQI), August 9-11 at the Robert Mondavi Institute's Brewery, Winery, and Pilot Plant facility's lab and classroom.

Postdoctoral research opportunity - Mills Lab collaborator cross-post

Food Science and Technology

This position is for a postdoc opportunity with one of the Davis Mills Lab collaborators, below:

Junior Specialist - Mills Lab - JPF04792

Food Science and Technology

The position of Junior Specialist provides technical or specialized expertise in the planning and execution of a research project. The Junior Specialist stays apprised of the research area and maintains technical competence in the designated area(s) of specialization. We’re seeking a Junior Specialist to join our research team studying the gut microbiome. Our team is interested in understanding the relationship between gut health and diet. Specifically, our research focuses on the fundamental biology of keystone bacteria that colonize animal gastrointestinal tracts.

Hanna Louvau takes first place in NCIFT student poster competition

Food Science and Technology

A big congratulations to Hanna Louvau, M.S. student in the Harris Lab, for her first-place win in the student poster competition hosted by the Northern California section of the Institute of Food Technologists, or NCIFT. The honor was given May 10 at their annual Suppliers' Night event, which includes an educational symposium and a suppliers' expo.

Coffee, honey and beer: Leadership California treated to tasty dimensions of UC Davis foods and beverage research

Food Science and Technology

How was your Friday morning? Full of tasty delights that feed your belly and your curiosity? Well, on Friday April 22nd, 55 women from Leadership California were treated to early coffees with a presentation from chemical engineer Tonya Kuhl, co-director of the UC Davis Coffee Center, followed by a honey tasting with Amina Harris, director of the UC Davis Honey and Pollination Center.

Department Seminar Series - May 11, 2022

Food Science and Technology

You are invited to attend the Food Science department seminar on Wednesday May 11, 2022 at 4:10 PM PDT. For the remainder of this quarter, the first year Food Science graduate students will present their research. This is a great way to see what is going on in other labs.

Improving Pig Diets to Prevent Antimicrobial Resistance

Food Science and Technology

Researchers from UC Davis and universities in Denmark and the Netherlands are joining forces in a new research project to reduce the need for antibiotics in pig production by improving intestinal resilience in developing piglets. The $21.2 million, 5-year PIG-PARADIGM project is funded by the Novo Nordisk Foundation.

“The Science of Suds” at the Museum of Science and Curiosity

Food Science and Technology

The complexity of beer was the topic of the first “night at the museum” event at Sacramento’s newest science center, the SMUD Museum of Science and Curiosity, or MOSAC, on March 28, 2022.

FST student team takes third place in American Baking Society Product Development Competition

Food Science and Technology

A big congratulations to the team of Melissa Huang, Amber Sun, Katie Routt and Nicholas Cheng (all 3rd-year Food Science students) for taking third place and a check for $4,000 in the American Baking Society Product Development Competition at BakingTECH 2022, held March 1-3 in Chicago!

Avocado Oil Short Course, August 4 - 9th, 2022

Food Science and Technology

FST's Dr. Selina Wang and three instructors from New Zealand, pictured at right, are pleased to present their first Avocado Oil Short Course for FST Cooperative Extension. The course includes six pre-recorded lectures and one live-Zoom question-and-answer session with the instructors (with a choice of three dates in August for the Q&A session).