Making News

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

Store Foods in Freezer to Prevent Food Waste, says the Washington Post

April 12, 2021

In an April 5, 2021 article, "7 foods you should be storing in the freezer, including yeast, nuts and peppers", Washington Post author Becky Krystal offers advice for freezer storage of common food items such as yeast, tomato paste, ginger, hot peppers and whole-grain flours to increase their shelf life and cut down on wasted food.  She includes nuts and nut flours as prime candidates for refrigeration/freezer storage due to their fatty oil content, and links to the University of Ca

Selina Wang - 2021 Academic Federation Excellence in Research Award

March 19, 2021

Congratulation to FST's Dr. Selina Wang, Associate Cooperative Extension Specialist in Fruit and Vegetable Processing, for being selected for the 2021 Academic Federation Excellence in Research Award!  The award recognizes the outstanding scholarly research efforts and accomplishments of Academic Federation members.  There will be an upcoming UC Dateline story featuring all the awardees, but for now, congratulations to Selina and her lab!  

FST’s Bwalya Lungu and Melissa Huang Feature in March 6th CAES FFA Field Day 2021 Success

March 11, 2021

The College of Agricultural and Environmental Sciences 45th Annual Field Day, held March 6th, featured 11 virtual contests, allowing 1,104 Future Farmers of America and 4H students to compete in a very complex event which involved a lot of extra work by all Advisors and Coordinators to make changes, create online content, shoot and edit videos, create new rubrics and more.

UC Davis grabs first place in Regional IFTSA College Bowl 2021

March 08, 2021

The UC Davis College Bowl team went undefeated in this year’s Institute of Food Technologists Student Association (IFTSA) Pacific Northwest Regional Competition, held virtually by Washington State University and University of Idaho, placing first among tough competition. The team consisted of Katie Uhl (graduate student and team captain), Claire Lefebre (undergraduate student), Megha Ramesh (undergraduate student), Maria Shaposhnikov (undergraduate student), Amanda Sinrod (graduate student), and Angela Weber (undergraduate student).

John Bruhn recognized by IAFP as 50+ year Milestone Member

March 03, 2021

IAFP continues its Milestone Member 50+ year recognition with Dr. John Bruhn. John retired from the University of California-Davis after 37 years on the Extension Faculty in dairy foods in the Department of Food Science and Technology. As founder and Director of the UC Davis Dairy Research and Information Center, he conducted applied research and educational programs that emphasized factors affecting the quality and safety of raw and processed milk, and dairy foods.

FST student, a new bakery co-owner, featured in Davis Enterprise column

February 22, 2021

Congratulations to Zoe Mitchell, senior student in Food Science and Brewing, for her mention in Wendy Weitzel's "Comings and Goings" column in the Davis Enterprise on February 19th!  The column, "Mobile and delivery food businesses find their niche", features Zoe and her micro-bakery co-owner Casey Hardi describing their community-supported bakery, Bran & Ash, which operates mainly on a weekly CSB (Community Supported Bread) subscription basis.  The bakery's focus is on local ingredients, natural fermentation and freshly milled wh

Alyson Mitchell elected ACS Division Councilor

February 10, 2021

Congratulations to Alyson Mitchell, who has been elected to a three-year term as a Councilor for the Division of Agricultural and Food Chemistry of the American Chemical Society. Councilors represent their constituents as part of the governing body of the American Chemical Society. She was also elected to serve on the ACS Committee on Public Relations and Communications (CPRC).  

FST's Marco Hosts Radical Fermentation Dialogue Series

January 26, 2021

Please join Food Science and Technology's Maria Marco for interdisciplinary discussions on how food fermentation science intersects with fundamental questions on Indigenous food sovereignty, performance, and feminist science studies. The free virtual series, held biweekly from Jan. 28th to March 11, is offered through the UC Davis Humanities Institute Transcollege Cluster on Radical and Relational Approaches to Fermentation and Food Sovereignty.