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.

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.

Mackenzie Batali is a 2nd year graduate student in FST.  She recently learned that she won a spot in the Grad Slam Top 10. The Grad Slam is an annual contest in which master’s and Ph.D. students across UC campuses – in disciplines ranging from hard sciences to humanities – compete to sum up their research for a general audience. Students should present the significance and fundamental points of their work at UC Davis in a clear, direct, and interesting manner.