A big congratulations to Hanna Louvau, M.S. student in the Harris Lab, for her first-place win in the student poster competition hosted by the Northern California section of the Institute of Food Technologists, or NCIFT.  The honor was given May 10 at their annual Suppliers' Night event, which includes an educational symposium and a suppliers' expo. 

You are invited to attend the Food Science department seminar on Wednesday May 11, 2022 at 4:10 PM PDT. For the remainder of this quarter, the first year Food Science graduate students will present their research. This is a great way to see what is going on in other labs.

Researchers from UC Davis and universities in Denmark and the Netherlands are joining forces in a new research project to reduce the need for antibiotics in pig production by improving intestinal resilience in developing piglets. The $21.2 million, 5-year PIG-PARADIGM project is funded by the Novo Nordisk Foundation.

A big congratulations to the team of Melissa Huang, Amber Sun, Katie Routt and Nicholas Cheng (all 3rd-year Food Science students) for taking third place and a check for $4,000 in the American Baking Society Product Development Competition at BakingTECH 2022, held March 1-3 in Chicago! 

FST's Dr. Selina Wang and three instructors from New Zealand, pictured at right, are pleased to present their first Avocado Oil Short Course for FST Cooperative Extension. The course includes six pre-recorded lectures and one live-Zoom question-and-answer session with the instructors (with a choice of three dates in August for the Q&A session).

The 2022-2023 cohort of the Professors of the Future program includes one graduate student from the Food Science Graduate Group and two postdoctoral scholars from the Department of Food Science and Technology. The program fosters leadership skills in outstanding graduate students and postdoctoral scholars to prepare them for successful careers in an increasingly competitive professional environment. As part of the program, fellows design and execute projects to enhance the professional development of their peers.

A complex, but easy-drinking Scottish export ale, with a copper hue and hints of caramel, was crowned the top beer at this year’s Iron Brew competition.

Are you a fermented food fanatic?  A kimchi lover?  A kombucha connoisseur?  Olive obsessed? Passionate about pickles?

Participate in a short survey about fermented foods and be entered into a drawing for a $50 Amazon gift card.