Making News

Course Profile: FST 298 - Design Thinking for Food

April 16, 2018

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.

Food Science Graduate Student Association tours Jelly Belly factory

February 23, 2018

The UC Davis Food Science Graduate Student Association organized a tour at the Jelly Belly factory in Fairfield.

On February 21st, 2018, Food Science graduate students and visiting scholars went to visit the Jelly Belly factory.  They were warmly welcomed by Reg Nelson, Jelly Belly's Director of Global Procurement (who is also a member of the Food Science and Technology Department's industry advisory board), and Irena Miles, Director of Regulatory and Research & Development.

Yeast species named after Robert and Margrit Mondavi

February 14, 2018

To honor the generosity of Robert and Margrit Mondavi, UC Davis yeast taxonomist Kyria Boundy-Mills with co-authors Gennadi Naumov and Elena Naumova have named a yeast species after them: Komagataella mondaviorum. The yeast species description was published as a peer-reviewed scientific manuscript this month in the scientific journal Antonie van Leeuwenhoek (named after the Dutch inventor of the microscope). The publication, titled, “Description of Komagataella mondaviorum sp.

End of Waste project featured at 2018 Winter Fancy Food Show

February 13, 2018

Students who are working on End of Waste, the food waste prevention project under the Department of Food Science and Technology, were fortunate enough to be featured at the 2018 Winter Fancy Food Show. The project team presented their product, Mocha Bite, made from 40% upcycled material. The specific upcycled materials in the mocha bite include almond pomace (the byproduct of creating almond milk) and coffee grounds leftover from cold-brew coffee production.

Register for the Food Science and Technology Showcase on Thursday, March 1, 2018

February 07, 2018

On Thursday, March 1, 2018, the UC Davis Department of Food Science and Technology is hosting its annual Food Science Showcase and NCIFT Annual Meeting and Student Recognition Dinner, with featured speaker and acclaimed author Harold McGee. Please see below for the full event schedule!

Would you like to support student attendance to this event? Learn more about the benefits of donating to the Food Science Educational Enhancement Fund. Donors of $50 or more will be recognized at this year’s NCIFT Banquet!

FST Students visit the 2018 Fancy Food Show in San Francisco

February 05, 2018

UC Davis food science students were invited back to the Winter Fancy Food Show in San Francisco. The trade show is put on by the Specialty Food Association every year at Moscone Center.  Over sixty FST students learned about product development and food trends by speaking directly to vendors at the show. For students new to networking, sampling products was a great way to start a conversation and learn about a vendor’s journey in the food industry.

UC Davis FST faculty to present at Natural Products Expo West

February 05, 2018

Natural Products Expo West is the world's largest natural, organic and healthy products event and hosts more than 80,000 attendees including those shaping the future of healthy products.  The 2018 trade show is held at the Anaheim Convention Center from March 7-11, 2018.

On March 8, five faculty members from UC Davis' Department of Food Science and Technology will present research relevant to the natural products industry.  Learn more and register at the link below.

Congratulations to the 2018 Marie and William Cruess Scholarship Recipients

January 22, 2018

The 2018 Marie and William Cruess Scholarships have been awarded to UC Davis FST juniors and seniors who are pursuing FST or Nutrition degrees.  This year's recipients are Kyla Broderick, Annie Chan, Theodosia Chryssogelos, Azella Gunarto, Maddison Gurrola, Matthew Poon, Chenhao Qian, Alejandro Saldivar and Adley Tong. The NCIFT Cruess Scholarship Committee awarded $1000 scholarship to each student.