Making News

John Bruhn IAFP Facebook pic

John Bruhn recognized by IAFP as 50+ year Milestone Member

Food Science and Technology

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.

Zoe Mitchell and duck

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

Food Science and Technology

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 fermentat

Alyson Mitchell elected ACS Division Councilor

Food Science and Technology

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).  

Radical Fermentation header

FST's Marco Hosts Radical Fermentation Dialogue Series

Food Science and Technology

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.

leafy greens pic unsplash

FDA Partners with CDFA, WCFS and California Agricultural Stakeholders to Enhance Food Safety

Food Science and Technology

FST researchers (Harris Lab) and the Western Center for Food Safety (WCFS) are partnering with FDA, California Department of Food and Agriculture (CDFA), and agricultural stakeholders from the California Central Coast in the launch of a multi-year study to improve food safety through enhanced understanding of the ecology of human pathogens in the environment that may cause foodborne illness outbreaks, specifically focusing on leafy greens. 

image of canned fruit

New grant for Dr. DiCaprio will help small-scale fruit & vegetable processors

Food Science and Technology

FST's Dr. Erin DiCaprio, Assistant Cooperative Extension Specialist in Community Food Safety, has been awarded a National Institute of Food and Agriculture (NIFA) grant to assist small-scale fruit and vegetable processors to be in compliance with food safety regulations such as the Food Safety Modernization Act.  The grant will fund new low-to-no-cost online education and in-person workshops which will be offered in both English and Spanish by the team of collaborators, which also includes Cal-Poly Pomona, Purdue, and the University of Wisconsin, La Crosse. 

OWI Award Selina Wang

Selina Wang wins 2020 Achievement Award from Olive Wellness Institute

Food Science and Technology

Congratulations to Dr. Selina Wang, the winner of the Olive Wellness Institute's inaugural Achievement Award!  Dr. Wang is a Cooperative Extension Specialist in our FST Department, and Research Director of the Olive Center at UC Davis.  The Olive Wellness Institute Achievement Award is awarded to someone who has contributed most to olive science or olive related research in the past 5–10 years.

purple cabbage ferment

DiCaprio and Marco Lead Fermented Foods Study

Food Science and Technology

It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.

“My mom made her first batch of sauerkraut this summer,” said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. “With so many of us sheltering-in-place, fermented foods are more popular than ever.”

brewery image

Bibliometric Analysis of Brewing Publications Confirms Importance of UC Davis in Beer Brewing Science

Food Science and Technology

In an interesting new publication from the Journal of the Institute of Brewing, “Bibliometric analysis and mapping of publications on brewing science from 1940 to 2018”, a bibliometric analysis and mapping was performed (using English language peer reviewed literature from the Scopus database and mapping using the VOSviewer clustering software) in order to review the historical trends in global brewing research, identify current opportunities and emerging trends, and uncover future key drivers.  

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