Archived News

Archived News

Food Science alumnus Martin Yan in the news - New York Times

Read food writer Priya Krishna's recent article in the New York Times (June 15th, 2021) on chef and celebrity Martin Yan, titled "Four Decades on, Martin Yan Faces a New Audience and a New World" for a fresh and timely look at a famous UC Davis food science graduate.  Martin Yan earned his bachelor's degree in 1973 and a master's in 1977; he also has a UC Davis Distinguished Achievement Award, 2013. 

Rutherford Hill Winery is Hiring

Rutherford Hill Winery is now hiring for the 2021 Harvest Season! We specialize in making Merlot as well as Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, Sauvignon Blanc, Chardonnay and Rosé. We are looking for passionate individuals who are dedicated to working hard and making great wines!

Duration of the assignment is from June to November

Positions available:

Chimney Rock Winery is Hiring

Chimney Rock Winery is now hiring for the 2021 Harvest Season!  We specialize in making world-class Cabernet Sauvignon from the Stags Leap District. We are looking for passionate individuals who are dedicated to working hard and making great wines! Duration of the assignment is from September to mid-December.  Come join our extraordinary team for an unforgettable harvest!

Cellar Harvest Intern Duties and Responsibilities:

Viticulture and Enology Extension Update

The extension and industry relations team was busy as usual these last few months.  We had a booth at the virtual Unified Symposium in January 2021, and although we did not have as many people stop by, those who did had some fruitful conversations.  We presented three “On Campus” programs via Zoom: Healthy Vineyard Soils; Wine Regulations; and Recent Advances in Viticulture and Enology (RAVE). 

Research Profile: Megan Bartlett

Megan Bartlett is in her third year as a Professor and Plant Physiologist in the Department of Viticulture and Enology. Her research is focused on identifying plant traits to improve heat and drought tolerance and water-use efficiency in grape scions and rootstocks.  

Viticulture and Enology Faculty Awards and Honors

Congratulations to Dr. Anita Oberholster, Cooperative Extension Specialist in Enology, in the Department of Viticulture & Enology at UC Davis! She has been selected by the UC Davis Academic Federation Executive Council as the recipient of the 2021 Academic Federation Distinguished Service Award. As California’s only extension enologist, Anita supports more than 4,500 wineries.

Student Profile: Gita Mallya

Student standing:  
Graduate student (MS Viticulture and Enology) 
 
Degree/Focus/interest areas:  
For my master's thesis I’m working in the Montpetit and Runnebaum lab groups looking at whether redox can determine fermentation outcome based on juice conditions and yeast strain! 
 
Where are you from originally?  
Walnut Creek, California 
 
What brought you to UC Davis?  

Junior Specialist - Mills Lab

The Junior Specialist position is an entry-level position. In general, it is inappropriate to appoint an individual with a Master’s or doctoral degree in the relevant discipline or a baccalaureate degree plus three or more years of experience with the specialized methods as a Junior Specialist.

Finding New Life for Wine-Grape Residue

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

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 bott