Year and degree of graduation:

• 1998, B.S. Fermentation Science, UC Davis Department of Viticulture & Enology 

• 1998, B.A. Spanish, UC Davis College of Letters and Sciences 

• 2010, M.B.A., UC Davis Graduate School of Management

Did you know that the popular Dole Whip frozen treat was invented by a young UC Davis Food Science graduate?  Kathy Westphal '82, at 24 years old, created the product in her first job at Dole after she graduated.  Read the complete story in Benjy Egel's "How a young UC Davis graduate invented Dole Whip, a Disney theme park staple". 

The Physical and Chemical Stability of Wine (a.k.a. VEN 126 Wine Stability) course deals with the most important physical, chemical, and enzymatic reactions in juices and wines, together with the theory and principles associated with the adjustment of acidity, fining, stabilization for shipping, and the clarification of wines.  The course provides students with a scientific basis and a quantitative perspective of our understanding of the physical and chemical reactions in wines, other than ethanol and malolactic fermentations.  

Year and degree of graduation
B.S. in Viticulture & Enology, 2003 

Current job title/company
Winemaker, Far Niente Winery 

Dear FST Alumni, Donors and Friends, 

I'm delighted to serve the Department of Food Science and Technology as the latest Chair. As a UC Davis alumnus myself, I know how special UC Davis is and the lifelong impact it has on its students. As a member of the faculty, it is particularly rewarding to contribute to the success of our Food Science students and witness the growth of our department and community of supporters.

For those of you going to Natural Products Expo West 2024 in Anaheim, CA, four UC Davis Food Science and Technology faculty members (Drs. Alyson Mitchell, Jean-Xavier Guinard, Nitin Nitin, and Luxin Wang) will be speaking at a panel on Tuesday, March 12th, from 1:00 pm to 4:00 pm PDT. 

Year and degree of graduation: 
2002 - Bachelor of Science, Viticulture and Enology 

Current job title/company: 
Winemaker, Mumm Napa 

Year and degree of graduation: 
1996, M.S. Horticulture (Pest Management of Trees and Vines) 

Current job title/company: 
Owner, Matthiasson Family Vineyards 
Partner, Premiere Viticultural Services 

What have you been up to since you graduated? 
Growing grapes, making wine, consulting for other vineyards, and trying to help our industry be even more sustainable. 

Do you feel your UC Davis experience benefited your career?  

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. 

The second in the 2023 Spring FST 290 Seminar Series will be held Monday, April 10th from 12:00 noon to 1:00 pm., in 1207 Robert Mondavi Institute South.  

Year and degree of graduation:
I graduated in 1982 with a BS in Fermentation Science. In those days, winemaking and viticulture were considered separate disciplines. Many of the winemakers took the general viticulture class (as I did) but the two areas of study were considered separate disciplines. 

Current job title/company
My current title is Owner/Winemaker at Celia Welch Consulting. 

Peaches, grapes, tomatoes and olives – some of California’s specialty crops that have been the subject of numerous research projects at UC Davis are also a prominent feature in a colorful art display at the home of the Department of Food Science and Technology.

A large vinyl display was recently unveiled in the Robert Mondavi Institute (RMI) complex. It was created using images of three historical batik cloth panels that depict California agricultural motifs.

Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.

Christopher McNeil, a former Ph.D. student in Professor Carolyn Slupsky's lab (FSGG, Class of 2020), stars in an engaging and informative YouTube video for Epicurious, breaking down the text on the bread bag into easily understandable pieces.