The UC Davis College Bowl team recently traveled to Brigham Young University in Salt Lake City, Utah, to compete in the 2019 IFTSA Pacific Northwest Area College Bowl competition. The team consisted of Katie Uhl (graduate student and team captain), Kay Senn (graduate student), Madison Dosh (undergraduate student), and Andres Gonzalez (undergraduate student). The event brought together teams from UC Davis, Oregon State University, Utah State University, Washington State University/University of Idaho, and the hosting school, Brigham Young University. The weekend started with presentations on Friday evening, including a recap from each schools’ Food Science Club. There was also an exciting taste testing of the carbonated ice cream line developed at BYU!
During the College Bowl competition, questions about food chemistry, processing, microbiology, sensory, and more were asked in this double-elimination bracket competition. The UC Davis team had a great showing, winning the first round against Utah State (26-14) and the second round against Oregon State (26-8). The UC Davis team did their best in the final rounds, but unfortunately could not best the home team of BYU. The team wishes them luck as they continue to the national competition at IFT19 in New Orleans this summer. The College Bowl team would also like to thank the Department of Food Science and Technology for their support of the team.