Current and prospective students are invited to join our faculty panel (Drs. Juliana de Moura Bell, Glen Fox, and Nitin Nitin) for an open discussion about their research, teaching and a Q&A session on Friday, January 29th, 2021.  Reserve your spot and submit your questions at: http://bit.ly/foodscifaculty2020.  

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

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. 

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. 

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.”