May 2023

Avocado and Avocado Oil image from Getty Images

Nearly 70% of Private Label Avocado Oil Rancid or Mixed With Other Oils

Food Science and Technology
Quick Summary
  • Of 36 private labeled avocado oils, 31% were pure and 36% of advertised quality
  • Extremely low-priced avocado oils were more likely to be adulterated
  • Professional buyers can use common markers to choose authentic products for consumers

Avocado oil has become a popular choice for many people in recent years because of its heart-healthy benefits and versatility in cooking. However, not all avocado oil products on store shelves are created equal. Some products are labeled as “pure” avocado oil when they contain other oils or additives.

Extension pics

Spring 2023 Extension Summary

Viticulture and Enology

The UC Davis Viticulture and Enology Extension Team has been quite active since January. We hosted a booth in the exhibit hall at the Unified Symposium in Sacramento (January 25 and 26, 2023) and a reception at the Hyatt for alumni, students, faculty, and friends on the Wednesday evening of the Unified Symposium in Sacramento (January 25, 2023). It was so great to visit with everyone that stopped by the booth or attended the reception!

2023 Iron Brew team

FST students win Iron Brew 2023

Food Science and Technology

Congratulations to the 2023 Iron Brew winners! Each year, the students in the practical malting and brewing course at UC Davis formulate a recipe and compete for the Iron Brew title. The winning team includes Food Science and Technology students Sarah Jane Suriano, Asuka Okamoto, Yoon Jung Choi and Zachary Alan Carling. Their English porter was scaled up with the help of Sudwerk Brewing Company and will be released at the Gunrock Pub on campus June 8, and at Sudwerk on June 9.

Andrew McElrone

Research Profile: Andrew McElrone

Viticulture and Enology

Andrew McElrone is a Research Plant Physiologist with USDA’s Agricultural Research Service (ARS), and an Adjunct Professor in the Department of Viticulture and Enology at UC Davis. He originally hails from the east coast, completed his graduate training at the University of Maryland, and a post-doctoral fellowship at Duke University. Prior to coming to Davis in 2006, Andrew previously held a position as an Assistant Professor of Biology and Environmental Science at St. Joseph’s University in Philadelphia.

Jessica Tomei

Alumni Profile: Jessica Tomei

Viticulture and Enology

Year and degree of graduation
2001 with a BS in Viticulture & Enology and a BA in Spanish 

Current job title/company 
Vice President, Winemaking, The Wine Group 

What have you been up to since you graduated?  
I have worked around the globe (Italy and Chile) and throughout California. I have worked in various parts of the industry including winemaking, sales, marketing, importing and logistics. 

Allison Badar

Student Profile: Allison Badar

Viticulture and Enology

Student Standing: Freshman/Sophomore/Junior/Senior/Graduate etc. 
Second-year Graduate Student 

Degree/Focus/interest areas: 
My research is focused on the remediation of smoke impact in wine, and I am working in the Oberholster Lab. I am using Molecularly Imprinted Polymers to remove Volatile Phenols from wine as a treatment option for wildfire smoke impact.  

VEN 111

Course Profile: VEN 111 – Wines of the World

Viticulture and Enology

Each Spring Quarter, either Dr. Hildegarde Heymann or Dr. Sue Ebeler teach VEN 111 and VEN 111L, essentially Grapes and Wines of the World. This course, which includes wine tasting, is a survey of some of the world’s wine-producing regions and their respective wine styles.  

Yongju Cho NCIFT 2023 1st place win

NCIFT 1st place win in student poster competition for undergrad Yongju Cho

Food Science and Technology

FST 2nd year undergraduate student Yongju Cho (Selina Wang lab) won first place for the student poster competition hosted by the Northern California section of the Institute of Food Technologists, or NCIFT! Her poster title was “A case study using California olive pomace for potential valorization strategy of olive oil industry by-products by the application in avocado oil-based cosmetics”. The honor was given April 25th at their annual Suppliers' Night event, which includes an educational symposium and a suppliers' expo.