Due to some travel logistics our FST290 speaker this week will present a virtual Food Science department seminar on Friday April 15, 2022 at 1:10 PM. 

FST290 seminar (Virtual Only):

FRIDAY April 15, 1:10-2PM: NOTE DATE AND TIME CHANGE!! 

Speaker:  Dr. Pernille Myers, Senior Bioinformatician, Clinical Microbiomics Inc.

Title: “The infant gut microbiota and food allergen sensitization”

You can attend virtually by Zoom: https://ucdavis.zoom.us/j/96154355778

See the PDF flyer for more information. 

Mark your calendar for spring quarter 2022 seminars:

April 20: MS Exit Seminar, Sophie Pinton, Bell Lab, “Alternative Green Extraction Methods for Revitalizing Wine Grape pomace”
April 27: PhD Exit Seminar, Shiva Emami, Taha Lab, “Exposure to Antibiotic Residues from Seafood” 

May 4 – June 1: First year Food Science graduate student presentations

May 4
Melanie Hanlon, MS student, Erin DiCaprio lab, “Variation in Biological and Chemical Characteristics of Cabbage-Based Ferment Produced in Home and Laboratory Conditions”
Alisha Kar, PhD student, Gail Bornhorst lab, “Understanding the effects of different processing technologies on the digestion process and health”

May 11
Hanna Louvau, MS student, Linda Harris lab, “Understanding growth and survival of Salmonella throughout the fermentation process of cashew cheese”
Jane Ong, PhD student, Julien Delarue lab, “Sensory categorization of plant-based and dairy milks”

May 18
Truc Pham, MS student, Daniela Barile lab, “Analysis and characterization of plant proteins”
Maany Ramanan, PhD student, Glen Fox and Christine Diepenbrock labs, “Impact of environment and genotype on the starch quality of malting barley”

May 25
Sadia Sattar, PhD student, Nitin lab, “Natural milk fat globules for in situ generation of bioactive lipids for targeting inflammation
Emily Weintraut, PhD Student, Glen Fox Lab, “NABLAB: Finding natural low-alcohol yeasts for beers”

June 1
Jessica Young, MS student, Glen Fox lab, “Hop creep: Quantified, understood and solved”