Students

FTC members group picture at Guittard Chocolate factory, Fairfield, CA, Nov. 1, 2024

Food Tech Club News Fall 2024

Food Science and Technology

The Food Tech Club (FTC) is a student chapter of the Institute of Food Technologists (IFT). Our goal is to help students find connections and passion in food research, industry, and beyond! In fall quarter, we had many great opportunities to share knowledge with each other, and to bond as a community. In November, we hosted a scallion pancake food demo, aimed to teach people how to cook unique cuisines!  

UC Davis researchers are conducting a study with Korean-style corndogs to see how surroundings can influence people’s preferences. This popular street food features mozzarella cheese coated in a thick, crispy batter, deep-fried, and topped with French fry pieces, ketchup and a sprinkle of sugar. Photo by: Jael Mackendorf, UC Davis

A Sensory Experiment with Korean Street Food

Food Science and Technology
Researchers Study How Context Influences Perceptions of Unfamiliar Foods


In South Korea, a popular street food offers a unique twist on the corndog – featuring a hot dog or mozzarella cheese coated in thick, crispy batter, deep-fried and topped with pieces of French fries, ketchup and a sprinkle of sugar.

For Daniel Schoonbrood, a Ph.D. student studying food science at UC Davis, his first taste of this savory snack left a lasting impression.

Jennifer Martinez, Theodora Lee, Naomi Morales

Congratulations to this year's Viticulture and Enology Scholarship Recipients

Viticulture and Enology

Congratulations to all students who received scholarships and awards this year. The Department is grateful to the generous donors who make these opportunities possible.  

The Domaine Carneros Le Rêve Scholarship Award 
Rachel Smith

David E. Gallo Educational Enhancement Award 
Victoria Lasch

Heck Memorial Scholarship
Nikita Kodjak
Chris Severt

International Wine and Food Science Award 
Fallon Ely

Winemaker taking measurements

2024 Harvest Recap

Viticulture and Enology

Thank you to everyone who participated in 2024’s harvest, from staff and faculty to all our students, researchers, and scholars. We appreciate all their hard work. 

We had the great surprise of having Chancellor May and his lovely wife tour the winery in an episode of “That May Be the Chancellor”. 

Aerial view of students standing in the vineyard

Course Profile: VEN 101A – Viticultural Practices

Viticulture and Enology

Grapevine cultivar diversity is extraordinarily large. Whether we talk about wine, table, or raisin cultivars, as well as the rootstocks on which they are grafted, the diversity is remarkable—not only in fruit and enological characteristics but also in their performance in the field. Choosing the right cultivar and rootstock for a specific vineyard is a complex decision that requires a deep understanding of the plant materials, the vineyard’s terroir, and the market.

Woman smiling in front of a vineyard with hills in the background

Student Profile: Kaitlin Libbey

Viticulture and Enology

Student Standing
Second-year Ph.D. student.

Degree/Focus: Horticulture and Agronomy Graduate Group, focusing on climate change and viticulture. My research explores how climate influences quality traits in Chardonnay grapes, specifically acids, polyphenols, and aromatic precursors.

Hometown:
San Francisco, CA.

Jiangnan University and UC Davis faculty on the grounds of the Robert Mondavi Institute

2024 International Symposium on Science and Culture of Alcoholic Beverages honors Shoemaker contributions

Food Science and Technology

On November 4-5 local time, the "2024 International Symposium on Alcohol Science and Culture," co-hosted by Jiangnan University and the University of California, Davis, took place at UC Davis. Academician of the Chinese Academy of Engineering and President of Jiangnan University, Professor Wei Chen, along with UC Davis Vice Provost of Global Affairs, Professor Joanna Regulska, attended the opening ceremony as conference co-chairs and delivered keynote speeches.

FST 160 - Concept to Container

Food Science and Technology
Food science students at UC Davis gain hands-on experience in the Food Product Development class. They come up with a new food concept, develop prototypes, analyze consumer demand, design packaging and marketing concepts and finally present it to an audience of tasters.
The eleven members of Marco lab posing together outdoors.

Marco Lab - Grand Prize Winner, Lab Safety Awards 2024!

Food Science and Technology

A big congratulations to Dr. Maria Marco's lab for their Grand Prize win in the UC Safety Services 2024 Laboratory Safety Awards Program!  The Marco lab was the semi-finalist for the College of Agricultural and Environmental Sciences, and won the grand prize against five other semi-finalists; one each from the College of Letters & Science, the College of Biological Sciences, the College of Engineering, the School of Veterinary Medicine and the School of Medicine.

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