Research

Many tomatoes of varying colors on a table

What Is Processed Food? It Depends on Who You Ask

Food Science and Technology
Professor Charlotte Biltekoff's New Book Examines Tensions Between Americans and the Food Industry
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In her new book, Real Food, Real Facts: Processed Food and the Politics of Knowledge, Charlotte Biltekoff explores friction between the U.S. public and food industry marketers when it comes to food processing. 

 

Biltekoff, who has a joint appointment in the Department of Food Science and Technology and Department of American Studies at UC Davis, straddles these two worlds — the food industry and cultural studies. 

Hops spill out of a beer glass laying on its side on a table

Fox talks hop science with National Geographic

Food Science and Technology

In an October 25th article for National Geographic, FST's Glen Fox adds his expertise to a discussion of the health benefits of hops, the plants that provide beer with its signature tastes and smells, and the compounds of which are under investigation for their health-promoting properties. 

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.

Poll Zhang is presented with an award plaque.

Poll Zhang wins IIFH Undergrad Fellowship; presents at Summer Conference

Food Science and Technology

Poll Zhang, an undergraduate in Dr. Alyson Mitchell's lab, presented in the 2024 Summer Undergraduate Research Center Symposium. Poll received an undergraduate fellowship from the Innovation Institute for Food and Health.  This was a six-week fellowship that resulted in her talk, titled “Almond Shells: An Innovative Solution for Winery Wastewater and Their Potential as a Health-Enhancing Food Supplement”, which you can see her presenting in the pictures below.  

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