News - FST

Assorted colorful snack chip bags lined on a grocery store shelf

That Avocado Oil Chip You’re Eating May Not Be Made With Pure Avocado Oil

If you've been reaching for chips, mayonnaise or salad dressing labeled "made with avocado oil," there's a good chance the oil inside isn't pure avocado oil, despite it being the only listed oil ingredient. University of California, Davis, researchers tested processed foods marketed as containing avocado oil. They found 48 of the 54 avocado oil-labeled products were adulterated with cheaper oils. The study was published in Applied Food Research.

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Assorted colorful snack chip bags lined on a grocery store shelf

That Avocado Oil Chip You’re Eating May Not Be Made With Pure Avocado Oil

Food Science and Technology
If you've been reaching for chips, mayonnaise or salad dressing labeled "made with avocado oil," there's a good chance the oil inside isn't pure avocado oil, despite it being the only listed oil ingredient. University of California, Davis, researchers tested processed foods marketed as containing avocado oil. They found 48 of the 54 avocado oil-labeled products were adulterated with cheaper oils. The study was published in Applied Food Research.

Junior Specialist - Selina Wang Lab

Food Science and Technology
The position of Junior Specialist provides technical or specialized expertise in the planning and execution of research projects in a food chemistry laboratory. The Junior Specialist stays apprised of the research area and maintains technical competence in the designated area(s) of specialization. The role of this position is to provide specialized expertise in food chemistry research in the UC Food Quality laboratory of the Principal Investigator Dr. Selina Wang. The Junior Specialist is actively and significantly engaged in research including various projects that are related to food quality and analytical chemistry method development.
Graphic banner: Regenerative Agriculture Research Symposium — June 16–17, Nashville

Zhuo Chen selected for CPS Professional Development Program 2026

Food Science and Technology

Congratulations to Zhuo Chen, Ph.D. candidate in Dr. Luxin Wang's lab, who has been selected along with six others to be in the Center for Produce Safety's Professional Development Program for 2026.  

The Center for Produce Safety (CPS) congratulates the recipients selected for the 2026 Professional Development Program Awards. On behalf of the CPS Board of Directors, Vice Chair Charles Leftwich (Sysco Corporation) recognizes these emerging professionals for their commitment to produce safety, scientific excellence, and future industry leadership.

Smiling woman pointing at a large academic poster on a hallway wall

Sheryl Long wins NCIFT grad student poster competition

Food Science and Technology

Sheryl Long, a Ph.D. student co-advised by Drs. Luxin Wang and Erin DiCaprio, won the graduate student poster competition organized by the Northern California Section of the Institute of Food Technologists. Her research, titled “Survival of Salmonella, Listeria, and E. coli in Hydroponic Nutrient Solution,” assessed the behavior of common foodborne pathogens in fresh and recirculating nutrient solutions and provided scientific data for the risk assessment of fresh produce cultivated in controlled environment agriculture. 

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