News - FST

Jeoh, Boundy-Mills and Hernes

Boundy-Mills (FST), Jeoh (BAE) and Hernes (LAWR) receive USDA-AFRI bioproducts grant

June 06, 2018

Kyria Boundy-Mills (Food Science and Technology), Tina Jeoh (Biological and Agricultural Engineering) and Peter Hernes (Land, Air and Water Resources) received a $500,000, 2-year award from USDA-AFRI Sustainable Bioenergy and Bioproducts challenge area. The objectives of this funding program were to develop novel technologies to convert the lignin or nanocellulose fractions of lignocellulose to value-added materials.

Latest News

Boundy-Mills (FST), Jeoh (BAE) and Hernes (LAWR) receive USDA-AFRI bioproducts grant
Jeoh, Boundy-Mills and Hernes
Andrea Thompson June 06, 2018
Food Science and Technology

Kyria Boundy-Mills (Food Science and Technology), Tina Jeoh (Biological and Agricultural Engineering) and Peter Hernes (Land, Air and Water Resources) received a $500,000, 2-year award from USDA-AFRI Sustainable Bioenergy and Bioproducts challenge area. The objectives of this funding program were to develop novel technologies to convert the lignin or nanocellulose fractions of lignocellulose to value-added materials.

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Distinguished Professor Charlie Bamforth awarded the Horace Brown Medal
Dr. Bamforth
Andrea Thompson May 29, 2018
Food Science and Technology

The Institute of Brewing and Distilling is honoring Distinguished Professor Charlie Bamforth with the Horace Brown Medal, which will be awarded at their Presidential Dinner on September 21st 2018.

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Kinsella Memorial Prize winner is recent PhD student
Ellie Yin
Andrea Thompson May 24, 2018
Food Science and Technology

Congratulations to Xiaochen (Ellie) Yin, who recently completed her Ph.D. in food science in the Marco lab, and has been awarded the John E. Kinsella Memorial Prize for outstanding research on her doctoral dissertation examining probiotics and health!

Full details of her prize are written up in the College of Agricultural and Environmental Sciences website here.

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FST Faculty Affiliate Dr. Matthew Lange's "Internet of Food" featured in article
Dr. Lange
Andrea Thompson May 24, 2018
Food Science and Technology

Dr. Matthew Lange, a Professional Food and Health Informatician and Research Scientist who is an FST faculty affiliate, was interviewed by FoodNavigator.com recently about the Internet of Food, which is creating a common language that can be used to digitize every aspect of the food system.

The article by Katy Askew is online now, read it in full here.

 

 

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Dr. Diane Barrett featured in NPR news story
Dr. Diane Barrett
Andrea Thompson May 18, 2018
Food Science and Technology

Dr. Diane Barrett, Cooperative Extension Specialist Emerita, was recently featured in a news story on National Public Radio (NPR). 

Dr. Barrett explained her research for a news story titled "Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh".

Listen to Dr. Barrett speak, or read the news story, on the NPR website.

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Dr. Ameer Taha selected for Jordi Folch-Pi Award from ASN
Taha
Andrea Thompson May 10, 2018
Food Science and Technology

Assistant Professor Ameer Taha, who was selected to receive the Jordi Folch-Pi Award from the American Society for Neurochemistry (ASN).

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bamforth

Bamforth awarded Brewers Association Recognition Award

May 01, 2018
Food Science and Technology

This week at the at the Craft Brewers Conference, FST Distinguished Professor of Brewing, Dr. Charlie Bamforth was awarded the Brewers Association Recognition Award. 

The plaque Dr. Bamforth received says it's "honoring Charlie Bamforth whose inspiration, enthusiasm and support have contributed to the development of the American Craft Brewing Movement."

Over 14,000 delegates attend the Craft Brewers Conference, this year's conference was in Nashville, Tennesee from April 30-May 3.

Congratulations to Dr. Bamforth!

Dr. Linda Harris interviewed on NBC
Dr. Harris
Andrea Thompson May 01, 2018
Food Science and Technology

FST Chair Dr. Linda Harris was recently interviewed by NBC Bay Area for a story about food safety and the confusion consumers have around food expiration dates. 

In addition to being a Cooperative Extension Specialist for the Department of Food Science and Technology, Dr. Harris is also the Co-Principal Investigator and Chair of the Western Center for Food Safety.

Watch the video here.

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Students at Picnic Day

On Picnic Day, FST treats guests to ice cream

April 30, 2018
Food Science and Technology

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!

Dr. Winter

Dr. Carl Winter featured in NBCnews.com

April 19, 2018
Food Science and Technology

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.

Annabelle Yu

PhD candidate in Marco Lab selected to work in Uganda

April 18, 2018
Food Science and Technology

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.

design thinking for food class

Course Profile: FST 298 - Design Thinking for Food

April 16, 2018
Food Science and Technology

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.

Cruess Scholars

Marie and William Cruess Scholarships awarded to nine FST students

April 16, 2018
Food Science and Technology

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.

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