Faculty

Welcome to Assistant Professor Andrew Gravelle

July 16, 2021

Please welcome Food Science and Technology's newest faculty member, Assistant Professor Andrew Gravelle.  Andrew comes to us from the University of Guelph, where he earned his Ph.D. in Food Science this year.  His M.S. and B.S. degrees were in Biophysics, also at the University of Guelph, after which he was a Research Associate in Food Science for seven years, 2011-2017, just prior to his doctoral degree studies from 2018-2021.   

New Stewart-Bamforth Educators Award Announced by Institute of Brewing and Distilling

July 02, 2021
Background

The new award is named after Professors Graham Stewart and Charlie Bamforth. It is most appropriate that this award be named jointly as during the 1990s and 2000s both ran a very successful series of educational symposia to aspiring brewing students in Africa, Asia, India and the Americas. Both have written and edited numerous fundamental malting, brewing and distilling texts that are now routinely referred to by students.

Welcome to New FST Chair Chris Simmons

June 30, 2021

Please join our department in welcoming our new Chair, Christopher Simmons.  Chris is a Professor who joined Food Science and Technology in 2013.  He earned his Ph.D. (as well as his B.S. and M.S.) in Biological Systems Engineering, UC Davis.  After earning his Ph.D. in 2011, he was a postdoc at the Joint BioEnergy Institute in Emeryville for two years. 

Viticulture and Enology Faculty Awards and Honors

May 11, 2021

Congratulations to Dr. Anita Oberholster, Cooperative Extension Specialist in Enology, in the Department of Viticulture & Enology at UC Davis! She has been selected by the UC Davis Academic Federation Executive Council as the recipient of the 2021 Academic Federation Distinguished Service Award. As California’s only extension enologist, Anita supports more than 4,500 wineries.

Finding New Life for Wine-Grape Residue

April 22, 2021
Chardonnay Pomace May Be Rich in Health-Enhancing Compounds

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?

Spang authors upcycled food article in The Hill website, April 22, 2021

April 22, 2021

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

Virtual Department Seminar Series, Spring 2021 Zann Gates April 20, 2021

Here is the schedule of Food Science and Technology weekly department seminars for the remainder of the Spring 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.) All presentations are at 4:10 pm - 5:00 pm Pacific Time.