Archived News

Archived News

On Picnic Day, FST treats guests to ice cream

April 30, 2018

On behalf of the Department of Food Science and Technology, we want to thank everyone for helping make Picnic Day a success!

Yet again we had a popular exhibit with long but friendly lines of guests waiting as students handed out vanilla ice cream with dark chocolate chips. The ice cream lasted long, throughout the entire duration of Picnic Day from 10am to 2:30pm. We even handed ice cream out past our official end time until the volunteer shifts ended.  All in all, approximately 3,500 servings were distributed!

Great job to all the FST volunteers!

Student Spotlight: Undergraduate Renee Berkus

April 19, 2018

Renee Berkus is a fourth-year undergraduate student in the Department of Viticulture and Enology.  She is from Santa Barbara, California where she has returned home the last three summers to spend time with family and gain harvest experience.  Renee’s family is made up of architects, contractors, and interior designers, so she grew up deeply immersed in artistic work.  She hadn't been exposed to the wine industry until she came to UC Davis and became surrounded by it.    

Dr. Carl Winter featured in NBCnews.com

April 19, 2018

Dr. Carl Winter, Cooperative Extension Specialist and Vice Chair of FST, was recently featured in a news story on the NBC news website. 

In it, he explains that the list of the "Dirty Dozen", or the fruits and vegetables with the largest quantity of chemical residue from pesticides should be considered from a scientific viewpoint to truly understand if there's any harm in eating them.

PhD candidate in Marco Lab selected to work in Uganda

April 18, 2018

Annabelle Yu, a 4th year PhD student in the Marco lab, was selected to travel to Uganda this year as part of a Trellis Fund Project from the Feed the Future Innovation Lab for Horticulture. She will join the Mwino Group to focus on enhancing shelf-life of fruits and vegetables for off-season supply.

The Feed the Future Innovation Lab for Horticulture's website explained they have "awarded 15 new Trellis Fund grants to organizations in Africa and Asia, matching these new projects to 16 graduate students who will provide agriculture expertise requested by the organizations.

Course Profile: FST 298 - Design Thinking for Food

April 16, 2018

FST 298 Design Thinking for Food seeks to train the next generation of food system innovators to integrate social and technical approaches to addressing complex food system challenges by using the tools of Design Thinking and drawing on the insights of Food Studies. Design Thinking is an approach to innovation that takes technical feasibility and business viability seriously, but its unique strengths come from its insistence on centering the experience of people, including users, collaborators and stakeholders.

Marie and William Cruess Scholarships awarded to nine FST students

April 16, 2018

Nine FST juniors and seniors were recently awarded Marie and William Cruess Scholarships at the NCIFT-sponsored Food Science and Technology Showcase on March 1.  This banquet was created as an annual event to bring together industry, faculty, and students, and to recognize student accomplishment.  The award recognizes Mrs. Marie and Professor William Cruess, who was a pioneer in the production of fruit juice beverages, concentrates, and syrups.

Research Spotlight: Dr. Andy Waterhouse - Wine Chemistry on Many Fronts

April 10, 2018

The wine chemistry research in Dr. Andrew Waterhouse’s lab takes a number of diverse approaches, depending on the issue at hand and the industry’s priorities.  Wine oxidation is a big issue today and several students are tackling this from a number of angles.  PhD students Lingjun Ma and Anita Peterson investigated the basic chemical reactions that oxidation stimulates in order to understand what approaches might be worth pursuing.  These have led to the idea that glutathione might be a good preservative for wine, as well as showing how acetaldehyde has many forms present in wine. 

Professor and Chair David Block returns from sabbatical

April 03, 2018

Department Chair Dr. David Block returned in January from a three-month sabbatical trip to Europe and South Africa. Along the way, he had the opportunity to connect with wonderful hosts! Some were old friends, some were alumni, and some were new friends that he made along his trip through Portugal, Spain, Italy, France, Germany, and South Africa.

Dr. Block says, "Thanks to all. It was great to make new connections to wineries and research centers around the globe and to strengthen our connections."

Dr. Linda Harris elected as a Fellow of the Institute of Food Technologists (IFT)

April 02, 2018

We are pleased to announce that Dr. Linda Harris, FST Chair, has been elected as a Fellow of the Institute of Food Technologists (IFT). IFT Fellows represent a tiny fraction of IFT’s membership and selection as a Fellow recognizes evidence for exemplary accomplishments in the areas of scholarly advancement, service to the food science and technology profession, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and improvement of the human condition via food science and technology.

Food Science Graduate Student Association tours Jelly Belly factory

February 23, 2018

The UC Davis Food Science Graduate Student Association organized a tour at the Jelly Belly factory in Fairfield.

On February 21st, 2018, Food Science graduate students and visiting scholars went to visit the Jelly Belly factory.  They were warmly welcomed by Reg Nelson, Jelly Belly's Director of Global Procurement (who is also a member of the Food Science and Technology Department's industry advisory board), and Irena Miles, Director of Regulatory and Research & Development.

Yeast species named after Robert and Margrit Mondavi

February 14, 2018

To honor the generosity of Robert and Margrit Mondavi, UC Davis yeast taxonomist Kyria Boundy-Mills with co-authors Gennadi Naumov and Elena Naumova have named a yeast species after them: Komagataella mondaviorum. The yeast species description was published as a peer-reviewed scientific manuscript this month in the scientific journal Antonie van Leeuwenhoek (named after the Dutch inventor of the microscope). The publication, titled, “Description of Komagataella mondaviorum sp.

End of Waste project featured at 2018 Winter Fancy Food Show

February 13, 2018

Students who are working on End of Waste, the food waste prevention project under the Department of Food Science and Technology, were fortunate enough to be featured at the 2018 Winter Fancy Food Show. The project team presented their product, Mocha Bite, made from 40% upcycled material. The specific upcycled materials in the mocha bite include almond pomace (the byproduct of creating almond milk) and coffee grounds leftover from cold-brew coffee production.

Register for the Food Science and Technology Showcase on Thursday, March 1, 2018 Andrea Thompson February 07, 2018

On Thursday, March 1, 2018, the UC Davis Department of Food Science and Technology is hosting its annual Food Science Showcase and NCIFT Annual Meeting and Student Recognition Dinner, with featured speaker and acclaimed author Harold McGee. Please see below for the full event schedule!

Would you like to support student attendance to this event? Learn more about the benefits of donating to the Food Science Educational Enhancement Fund. Donors of $50 or more will be recognized at this year’s NCIFT Banquet!