Archived News

Archived News

Student spotlight: DEVO president Jordan Axe

October 25, 2018

Jordan Axe is in her third year as an undergraduate in the Viticulture and Enology program.  She grew up in Walnut Creek, California where she enjoyed the downtown atmosphere and watching her favorite East Bay sports teams play. Growing up so close to wine country, she often accompanied her parents as they went wine tasting on weekends to Napa, Sonoma, and sometimes Monterey.  She had always admired the sophisticated mood in the tasting rooms and watched as people swirled a beautiful assortment of colors and tilted their glasses to their noses to smell all the different aromas.

FST Alumna named Director of the Western Regional Research Center

October 16, 2018

Congratulations to Dr. Tara McHugh, who has been selected as the new Center Director for the Western Regional Research Center (WRRC)!  Dr. McHugh is the Research Leader of the Healthy Processed Foods Research Unit at WRRC and has been serving as Acting Center Director since last July.

Dr. McHugh, who has received her PhD from from U.C. Davis in Food Science, is an internationally recognized expert in innovative food processing, edible films and nanoscience and a leader in high impact technology transfer.

NSF Grant Will Fund Food and Tech Study

October 16, 2018

Technological innovation is transforming agriculture and a UC study funded by a $492,000 grant from the National Science Foundation will explore the booming connections between new technologies, agriculture and food. Charlotte Biltekoff, associate professor and chair of the UC Davis College of Letters and Science’s American studies program, is part of the multi-campus study team.

Successful International Conference of Food Science and Technology held at UC Davis

October 16, 2018

The 12th International Conference of Food Science and Technology (ICFST) was held at the University of California, Davis (UC Davis) on October 2-3, 2018. The ICFST was initiated and has been organized jointly by Jiangnan University and UC Davis, since 1991.  The 12th ICFST continued the tradition of a premier scientific food science gathering with participants from around the world that have links to both Universities.  This year marked the 60th anniversary of Jiangnan University and the 5th anniversary of the Confucius Institute (hosted by teachers from Jiangnan University) at UC Davis.

Professor Ben Montpetit leads study awarded $1M Keck Foundation grant

October 04, 2018
 

Researchers at the University of California, Davis, and the University of Alberta, Canada, have made preliminary discoveries about how Zika and hepatitis C viruses reproduce at the cellular level, providing new insight into a family of viruses that also includes West Nile and dengue. Now their cutting-edge research will be supported by a $1 million grant from the prestigious W.M. Keck Foundation. The foundation primarily focuses on pioneering efforts in the areas of medical research, science and engineering, and undergraduate education.

Distinguished Professor Charlie Bamforth to be honored at College Celebration

October 03, 2018

FST's Distinguished Professor of Brewing Sciences, Charlie Bamforth, is going to be honored with an Award of Distinction at it's 30th annual College Celebration on October 12.

The College of Agricultural and Environmental Sciences bestows the Awards of Distinction at College Celbration each year at harvest time to celebrate the advancement and accomplishments of our college and its impact on agriculture and the environment.  

View a write up on Charlie and the other award recipients at the link below.

Congratulations to Dr. Bamforth!

FST Professor David Mills featured in UCD News story on Bifidobacterium research

September 28, 2018

Dr. David Mills' research on the gut microbe Bifidobacterium is featured in a recent UCD News story.  The microbe can help keep antibiotic resistant infections at bay, according to his research.

Dr. Mills was a senior author on a research article called Bifidobacterial Dominance of the Gut in Early Life and Acquisition of Antimicrobial Resistance.  He was quoted, along with Post-doc Diana Taft, who was first author of the publication.

Treasury winemaker pursues his PhD in the Boulton Lab

July 31, 2018

Bob Coleman is a fourth year Agricultural and Environmental Chemistry student studying the kinetics and mechanism of wine oxidation with Dr. Roger Boulton in the Department of Viticulture and Enology. He was born and raised, third generation, in Sonoma County wine country, and still resides there with his wife, Cynthia, and daughter, Shannon. After receiving his Bachelor of Science Degree in Biochemistry at UC Davis in 1993, he returned home and took a temporary harvest cellar position at Chateau Souverain in Alexander Valley.

BASF collaborates with FST researchers on human milk oligosaccharides

July 30, 2018

The University of California, Davis (UC Davis), and BASF announced a collaboration to unlock new benefits of human milk oligosaccharides (HMOs). The long-term objective of this strategic research partnership is to develop and validate second-generation HMO molecules as potent bioactive compounds that can influence the establishment and maintenance of the gut microbiome and provide benefits beyond the gastrointestinal tract, such as brain health, for infants, children and adults.

Research Spotlight: Dr. Ron Runnebaum - Sustainable Use of Natural Resources

July 26, 2018

Dr. Runnebaum’s lab works on developing processes for more sustainable use of our natural resources, including those important in winemaking. These processes often involve the development and use of solid materials that can be regenerated and reused and can both replace the use of chemicals and reduce solid waste produced. For example, researchers in the lab have begun studying alternatives to bentonite for protein fining by using solid materials as adsorbents in a continuously operated column.

Student Spotlight: Graduate student Derek Baljeu

July 24, 2018

About a decade ago if you chose to visit Huntington Beach, there was a good chance you would see Derek Baljeu relaxing on the sand, surfing in the water, or hiking on the local trail. Fast forward to high school and you could find him out in the field or in the classroom. A majority of his earlier years were split between being team captain of the football team and being enrolled in a demanding business program.

2018 VEN Scholarship Celebration

July 24, 2018

On June 5, the 2018 Viticulture and Enology Scholarship Celebration occurred at the Good Life Garden at UC Davis.  The celebration was held to recognize the 15 graduate and 35 undergraduate students who had won scholarships, as well as ten students who were awarded international internships.

Students, donors, staff and faculty mingled and enjoyed a barbecue catered by the faculty of the department, as they celebrated the awards which totaled over $340,000 for scholarships and $57,000 for international internships.

Congratulations to all the student awardees!

 

VEN 127: A New Course in Post-Fermentation Processing

July 20, 2018

This past spring quarter we offered a new course that we hope will one day be a regular part of the curriculum.  In this course, students took wine made in the fall and finished it through packaging in our Teaching and Research Winery.  We have always taught VEN 124, Wine Production, which allows our students to gain valuable hands-on experience in the winery (see May 2018 Newsletter), but this is the first time that we have been able to offer students the hands-on experience of blending, fining, aging, filtering, and packaging their own wines to supplement what they learn in their Wine Tec

New, modern vineyard planted at Oakville Station

July 16, 2018

The Oakville Station is a getting a boost from redevelopment.  As the vines from previous research studies matured, and as industry needs have changed, we have started redeveloping the vineyards.  The new vineyards are using modern trellis and irrigation systems and are being installed to accommodate mechanization. 

Recap of recent Wine Flavor 101 programs

July 11, 2018

On June 4th the Department organized a Wine Flavor 101 program on campus titled “Managing Red Wine Quality”. After an overview by Anita Oberholster (Cooperative Extension Specialist in Enology), a great selection of talks by Professors Dave Block, Jim Harbertson and Andy Waterhouse covered topics such as the impact of cap management, fermentation temperature, extended maceration, exogenous tannins and micro-oxygenation on wine composition and potentially quality. The findings of many of these research studies were supported by wine tastings.