Faculty

Barile and Wang labs study health benefits of upcycled Chardonnay grapes

In an April article from Food Ingredients First / Nutrition Insight, Dr. Daniela Barile explains her work on evaluating the bioactive compounds of Chardonnay grape marc (or pomace), which is a substantial waste product of the wine industry, making up around 30% of the grape’s weight. The Chardonnay grape marc is studied because of its health benefits in the gut microbiota and ability to suppress pathogens.

Selina Wang awarded the AOCS Timothy L. Mounts Award

Congratulations to Dr. Selina Wang for winning the 2024 Timothy L. Mounts award, given by the American Oil Chemists Society Edible Applications Technology Division. The award recognizes research related to the science and technology of edible oils or derivatives in food products, which may be basic or applied in nature. This award commemorates Timothy Mounts as a distinguished scientist and leader who made numerous contributions to the science and technology of edible fats and oils.