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What to Know About Processed and Ultra-Processed Food

Experts Weigh In on the Debate Behind How Processed Foods Could Affect Health Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors — all with long ingredient lists.

Kasey Schalich wins GPA Young Researcher Award for Fundamental/Primary Research

Food Science and Technology

A big congratulations to Dr. Kasey Schalich, currently a postdoctoral researcher in David Mills' lab in the Department of Food Science and Technology, who has won the Global Prebiotic Association's Young Researcher Award for Fundamental/Primary Research in their 5th Annual Global Prebiotic Association Researcher Grant.

Linda J. Harris presents UGA's J. G. Woodroof Lecture for 2025

Food Science and Technology

FST's Distinguished Professor of Cooperative Extension in Microbial Food Safety, Linda Harris, gave the prestigious 2025 J. G. Woodroof Lecture, which was part of the spring 2025 Provost’s Signature Lecture Series, at Department of Food Science and Technology at University of Athens, Georgia, on April 10th. (Event Flyer, PDF 2.2 MB)

The Gut Health Benefits of Sauerkraut

Food Science and Technology

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.

Support the Barrett and Buhlert Memorial Food Science Award! UC Davis Give Day, April 11-12, 2025

Food Science and Technology

The Food Science and Technology Department is leading the way in sustainable food solutions, eliminating food loss and providing food security. Your #UCDavisGiveDay gift fuels groundbreaking research, student scholarships, and hands-on experiential learning.

Barrett and Buhlert Memorial Food Science Award

Support The Sensory Hub! UC Davis Give Day, April 11-12, 2025

Food Science and Technology

The Food Science and Technology Department is leading the way in sustainable food solutions, eliminating food loss and providing food security. Your #UCDavisGiveDay gift fuels groundbreaking research, student scholarships, and hands-on experiential learning.

UC Davis Give Day, April 11-12, 2025 - Support your Department!

Food Science and Technology

The Food Science and Technology Department is leading the way in sustainable food solutions, eliminating food loss and providing food security. Your #UCDavisGiveDay gift fuels groundbreaking research, student scholarships, and hands-on experiential learning.

Ask the Experts: What are ultra-processed foods and how do they impact our health?

Food Science and Technology

Three UC Davis experts answer your questions to provide insight based on research. Diet. Just the word alone can trigger an uneasy feeling and heated discussions with seemingly endless flavors of recommendations.

Selina Wang on cooking oils, for The Washington Post

Food Science and Technology

FST's Dr. Selina Wang is quoted extensively in a March 7, 2025 story in The Washington Post, "Which oil do you cook with? The answer can impact your health. Extra-virgin olive oil has the most scientific evidence for its health benefits. But avocado and high-oleic vegetable oils are also good for your health." (Paywall applies.)

Mills, Harris Weigh in on Raw Milk Cocktail Safety (LA Times)

Food Science and Technology

Note: The author gave UC Davis Food Science and Technology permission to repost the complete text and header picture from his article for purposes of education/non-profit use, since FST professors David Mills and Linda Harris are quoted in the story. Links may be behind paywalls.

CAES Coffee and Conversations - with Chris Simmons, March 20, 2025

Food Science and Technology

Food Science and Technology Updates from Chris Simmons

Food Science and Technology Alumni and Friends!

New Center Expands Food Safety Training and Support for Growers

Food Science and Technology

Small and diverse farms are a vital part of California’s food system, but navigating food safety regulations can be challenging, especially for those with limited access to training and resources. To bridge this gap, UC Davis is leading an effort to establish the California Center for Food Safety, a new hub offering growers the education and support they need to meet food safety standards.

Maria Marco Among 65 Fellows Elected to the American Academy of Microbiology

Food Science and Technology

Washington, D.C. – February 14, 2025 – The American Academy of Microbiology (the Academy) has elected Maria Marco and 64 peers to the Class of 2025.

Food Tech Club News Fall 2024

Food Science and Technology

The Food Tech Club (FTC) is a student chapter of the Institute of Food Technologists (IFT). Our goal is to help students find connections and passion in food research, industry, and beyond! In fall quarter, we had many great opportunities to share knowledge with each other, and to bond as a community. In November, we hosted a scallion pancake food demo, aimed to teach people how to cook unique cuisines!

Learn about yeast and other amazing living things at UC Davis Biodiversity Museum Day, Feb. 8, 2025

Food Science and Technology

Nine UC Davis biological collections including the Phaff Yeast Culture Collection are all having open houses the same day, Saturday, Feb 8, 2025! More information at the UC Davis Biodiversity Museum day event website. The yeast collection exhibits will be open 10:00 am - 2:00 pm in the Robert Mondavi Brewery, Winery and Food Pilot Facility.

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