Congratulations to the UC Davis FST team who received second place in the 2019 Ocean Spray Product Development competition!
The team was led by Melvinna Tania, and includes Olga Lawrence, Mary-Ann Chen, Tonya Xie, and Bryan Magaline. They created their product, Cranwich: bite-sized cookies, naturally flavored and dyed pink with cranberry concentrate. The cookies sandwich a filling made from real whole cranberries, chia seeds, and agave nectar.
Congratulations to IFTSA & MARS Product Development Competition finalists Vy Phung, Chia-Yung Su, Jeremy Chuardy, Gary Adrian and Siriyakorn Chantieng for receiving honors for their Okaranchi product in June at the 29th IFTSA & MARS Product Development Competition at the Institute of Food Technology's annual meeting in New Orleans!
Glen Patrick Fox, a senior research fellow at Australia’s University of Queensland, will become UC Davis’ new Anheuser-Busch Endowed Professor of Malting and Brewing Science on July 1. Fox succeeds Charlie Bamforth, who held the position from 1999 until his retirement last year.
Congratulations are in order for Nick Jensen, a doctoral student in the Mills lab (Micro Grad Group), who just was recently a national fellowship for $25K from Danone North America.
The fellowship was designed for full-time graduate students in the United States. To be eligible, students had to be US citizens and remain in good standing with their university.
Distinguished Professor Emeritus Charlie Bamforth has been honored with a travel award in his name from the American Society of Brewing Chemists.
Barile lab postdoc Randall Robinson been selected as the recipient of the 2019 Kinsella Memorial Prize which recognizes excellence in academic performance. The selection was based on the recommendation of Associate Professor Daniela Barile, along with the chair of his graduate group, Topher McNeil, and the review of the selection committee.
In an article written for US News and World Report, registered dietician Dr. Joan Sagle Blake implored her readers to keep eating fresh produce, despite the recent release of this year's "Dirty Dozen", which lists the 12 fruits and vegetables available in the U.S. that have the most pesticide residues.
In the article, she quotes FST's Dr. Carl Winter. His research detecting pesticides in foods and evaluating their risk to humans is used to inform the U.S. Department of Agriculture's Pesticide Data Program.
This position will involve research on the microbiota of food and the digestive tract. The incumbent will be responsible for bacterial community analyses of foods, milk, and mammalian digestive tracts. Specific skills in PCR, quantitative PCR, 16S rRNA gene sequence analysis (single genes and bacterial communities), and molecular biology (protein and nucleic acids) are required. Additionally, skills in bacterial and yeast culturing methods and genetic manipulation (gene deletion and mutation) are desired. Experience with animal husbandry and necropsy as well as in the maintenance of human cell cultures (e.g. Caco-2 cells) is recommended. The incumbent will be responsible for executing experimental plans developed in partnership with the PI. He/she will be expected to analyze and interpret data he/she collects and then, through critical thinking, propose next steps (experiments) to be discussed with the PI.
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.
Dr. Ned Spang wins NACADA Region 9 Award
Andrea Thompson
April 09, 2019
UC Davis was recognized with seven of twelve regional honors by NACADA, the global community for academic advising at the NACADA Region 9 Awards, and FST's own Assistant Professor Ned Spang was one of the honorees.
NACADA's website states, "Region 9 is proud to support student success by providing opportunities for recognition and professional development opportunities for students, academic advisors and administration."
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Five FST undergrads are a team of finalists in the 2019 Ocean Spray Product Development competition.
Melvinna Tania, Olga Lawrence, Mary-Ann Chen, Tonya Xie, and Bryan Magaline have created the product, called Cranwich, which consists of bite-sized cookies, naturally flavored and dyed pink with cranberry concentrate. The cookies sandwich a filling made from real whole cranberries, chia seeds, and agave nectar.
Congratulations to IFTSA & MARS Product Development Competition finalists Vy Phung, Chia-Yung Su, Jeremy Chuardy, Gary Adrian and Siriyakorn Chantieng. This UC Davis product development team has created a high-fiber and environmentally-friendly cracker which incorporates soymilk byproduct, or okara, as the main ingredient. The crackers are an up-cycled product that have a subtle soybean flavor and a rosemary aroma, and can be enjoyed by themselves, or is also delicious with dips, nut butter, cheese, or wine.
Dr. Selina Wang is a Cooperative Extension Specialist in small-scale fruit and vegetable processing at the Department of Food Science and Technology, and the research director of the Olive Center. She was recently featured in an article in Sacramento Magazine about the work of the Olive Center called "Not Far from the Tree".
Read the article at Sacramento Magazine's website here.
The position of Specialist has a narrow focus in a specialized area and provides food processing expertise and manage access for users of the Milk Processing Laboratory at the Robert Mondavi Institute for wine and food science. The Specialist stays apprised of emerging issues and problems and maintains technical competence in the in the designated area(s) of specialization.
Assistant Professors Ned Spang and Christopher Simmons were recently awarded a grant for $3.16M from the California Energy Commission for the project "Demonstrating the Potential for On-Site Electricity Generation from Food Waste Using Containerized Anaerobic Digestion Units".
