UC Davis’ Kaan Kurtural Shares Advancements in Precision Viticulture
October 21, 2019
It used to be that growers had few if any options in bring uniformity to a vineyard with so much variability in soil type among other geographical characteristics. There have been so many recent developments and technological advances in plant and soil sensing equipment that has taken precision viticulture to a whole new level. Watch this brief interview with UC Davis Viticulture Extension Specialist Kaan Kurtural as he discussed this at UCCE Grape Day recently at the Kearney Ag Center in Parlier. Read more about it in American Vineyard Magazine.
How Napa Valley is preparing for climate change
October 20, 2019
Harvest season has begun in California’s Napa Valley, but the $160 billion wine industry could dry up if something isn't done to combat a changing climate. Jamie Yuccas from CBS reports.
Slupsky lab posts video about citrus greening disease
September 20, 2019
Congratulations to undergraduates Kat Fernandez, Jacqueline Yee and Matthew Poon, whose video won 1st Place in the Food Science in Action competition held by the Journal of Food Science Education at IFT.
The Food Science in Action competition aims to develop a rich library of foundational food science resources for K-12 STEM educators.
The Slupsky Lab has released a fun video about citrus greening disease (Huanglongbing or HLB), and how Californians can band together to prevent the spread and the end of fresh citrus for us all.
The video shows symptoms of the disease on citrus trees, and urges anyone who notices a tree with the symptoms to report it to 1-800-491-1899.
Watch the video here!
Harris Lab wins Lab Safety Award for the College
September 18, 2019
Congratulations to the researchers in the Harris Lab, who won a UCD Lab Safety Award!
Labs across the campus were assessed by the School/College (College of Letters and Science, College of Agricultural and Environmental Sciences, College of Biological Sciences, College of Engineering, School of Veterinary Medicine, School of Medicine); each lab's review/audit/inspection findings were weighed against those within their School/College.
The Safety Services Lab Safety Awards are part of our commitment to recognizing labs with a strong safety emphasis who are doing their part to Think Safe.
Climate change is coming for your wine. What the world's wineries are doing to save grapes
September 09, 2019
Department Chair Dr. Linda Harris was awarded Fellow at the Annual International Association for Food Protection (IAFP) annual meeting in Louisville KY on July 21, 2019. Dr. Harris served as President of IAFP from 2017-2018.
Also notable at the same meeting: Professor Michelle Danyluk (Ph.D. UC Davis FST 2006 in the Harris Lab) was appointed incoming Secretary to the Executive Board of IAFP, and as a result, she is slated to serve as President of the association in 2022-2023.
Congratulations to Dr. Harris and Dr. Danyluk!
Soaring temperatures, irregular rain patterns and the ever-present threat of fires is causing winery owners here and around the world to adopt aggressive strategies to safeguard their livelihoods. These tactics include experimenting with new varieties of grapes, finding new ways to maximize water use and even seeking out land in areas that formerly were too cold for vineyards.
On May 16, 2019, UC Davis V&E Extension presented a day-long program titled “Wine Management Strategies from Fermentation to Stabilization” at the UC Davis Conference Center.
Dr. Anita Oberholster’s research on the impact of smoke exposure on grape and wine composition started after the 2017 wildfires. After receiving several offers of grapes and having her own research grapes at the Oakville Experimental Station affected, the UC Davis Cooperative Extension Specialist quickly planned a new research study.
Dr. Block’s research group is currently working in several areas of wine research. His work in understanding and optimizing phenolic extraction in red wines (along with the Oberholster lab) has been especially productive over the last year and a half.
The Winkler dinner at the Robert Mondavi Institute for Wine and Food Science is the Davis Enology and Viticulture Organization’s (DEVO) most important event of the year.
VEN 170, Wine Regulations, was taught for the first time in the spring of 2019. The course covered regulation of the wine industry, including regulation at the local, state, and federal levels. This material was covered with the help of outside speakers in a seminar style. Topics included the Taxation and Trade Bureau, Alcoholic Beverage Control, OSHA, FDA/FSMA, and importation and distribution. In addition, Chik Brenneman, former UC Davis Winemaker, went through all of the steps and agencies he had to deal with in order to start his own winery business.
Congratulations to all of our students who won scholarships this year! Scholarship winners were celebrated on June 4 at a barbecue overlooking the Good Life Garden at UC Davis. Many donors were present at the celebration and mingled with the students. The Department is grateful to our generous donors who make these opportunities possible.
A company is developing a computer vision system to estimate vineyard crop yield with the collaboration of UC Davis scientists.
On Friday, Nathan Strong, president and chief executive officer at Terroir AI in Menlo Park, demonstrated the system at UC Davis’ Oakville Station. Strong installed a box containing four sensor cameras in the back of the station’s ATV, the cameras adjusted for the high-wire trellis system of the experimental block.
Distinguished Professor Emeritus R. Paul Singh has been invited to serve on the prestigious Food and Nutrition Board of the Health and Medicine Division, National Academies of Sciences, Engineering, and Medicine. Prof. Singh will provide input related to issues pertaining to food technology and engineering.