Archived News

Archived News

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).  

Unit 18 Lecturer for FST298 – Spring 2021

February 18, 2021
The Department of Food Science and Technology at the University of California, Davis invites applications for a lecturer positions to teach FST 298 – Design Thinking for Food during the Spring 2021 Quarter. Qualified candidates will have a Master’s Degree in food science or a related field and expertise Design Thinking. Qualified candidates will have experience practicing Design Thinking as a tool for problem solving and innovation in the food system and university teaching experience. Qualified candidates will have Experience with multidisciplinary collaboration. Experience with teaching Design Thinking, and teaching remotely are also desired.

Meet Your Food Science Faculty - Feb. 26, 2021

February 01, 2021

Current and prospective students are invited to join our faculty panel (Drs. Daniela Barile, Bruce German, and Jennifer Smilowitz) for an open discussion about their research, teaching and a Q&A session on Friday, February 26, 2021.  Reserve your spot and submit your questions at: http://bit.ly/foodscifacfeb2021

This event will repeat monthly through May 2021 with a rotating panel of faculty members.  

DiCaprio Team Seeks Industry Info on Dried Fruit Production

January 28, 2021

Are you a dried fruit processor?  A team of food scientists, including FST's Erin DiCaprio, at UC Davis is interested in learning from you.  We are interested in developing guidance for validation of dried fruit production, but in order to accurately reflect industry practices we need to know how you do it. Please consider providing information about your process to inform our team.  Our goal is to support the industry and enhance potential market channels for dried fruit processors.

The survey will take approximately 5-10 minutes of your time.

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.

EATLAC Webinar Series: The Science of Fermentation

January 19, 2021
Fermentation Fridays in February

What is a fermented food? Friday February 12th, 12:00-1:00 PM PST
The science of fermented foods: benefits of fermenting food - Friday February 19th, 12:00-1:00 PM PST
The science of fermented foods: the safety of fermented foods - Friday February 26th, 12:00-1:00 PM PST

Viticulture and Enology Faculty Awards & Honors

January 19, 2021
David Block to lead National Science Foundation Growing Convergence Program Grant 

Is cultivated meat — essentially, animal protein grown under lab conditions — a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the University of California, Davis, aims to explore the long-term sustainability of cultivated meat, supported by a new grant of up to $3.55 million from the National Science Foundation Growing Convergence program, in addition to previous support from the Good Food Institute and New Harvest.