Food Science and Technology

Junior Specialist - Simmons Lab

The position of Junior Specialist provides technical or specialized expertise in the planning and execution of research projects in a Biosafety Level 1 (BSL-1) Laboratory. The Junior Specialist stays apprised of the research area and maintains technical competence in the designated area(s) of specialization. The role of this position is to provide specialized expertise in microbial food safety research projects of the laboratory of the Principal Investigator Dr. Christopher w. Simmons.

World Food Safety Day, June 7, 2024

Food Science and Technology's Cooperative Extension would like to wish you all a happy and safe World Food Safety Day today, June 7th. World Food Safety Day is an initiative that was started by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The motto for this year is "Food Safety: Prepare for the Unexpected". 

Donpon (Dawn) Wannasin wins IFT's Caldwell Graduate Fellowship

A huge congratulations to Donpon (Dawn) Wannasin on her being awarded the prestigious and competitive IFT Feeding Tomorrow Fund Dr. Elwood F. Caldwell Graduate Fellowship! Dawn, a first-year Ph.D. student in Selina Wang's lab, was awarded the $25,000 fellowship for her research which focuses on the extraction and characterization of phenolic compounds and other important bioactives in agricultural and food byproducts for potential food and supplement application to improve human and planetary health. 

Yeast and Microbial Oils feature in Bon Appetit

Research on yeast oil being done at UC Davis was mentioned in a May 15, 2024 article in Bon Appetit magazine about microbial cooking oils. Phaff Yeast Culture Collection curator Dr. Kyria Boundy-Mills was quoted several times in this article about the future of cooking oils made by fermentation of microbes, including yeasts. The article discusses the favorable properties of several commercially available microbial cooking oils, the improved carbon footprint relative to vegetable oils, and discusses challenges, especially the costs of production.

2024 Distinguished Graduate and Postdoctoral Mentorship Award Recipients

Graduate Studies and Graduate Council are thrilled to honor four extraordinary faculty members with the Distinguished Graduate and Postdoctoral Mentorship Awards. These awards shine a light on the power of mentorship in shaping the academic and professional journeys of UC Davis graduate students and postdoctoral scholars. 

Meet the 2024 Recipients

Bruce Hammock, Distinguished Professor
Department of Entomology and Nematology

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.

Three Wise Men: The Continuing Legacy of Brewing Education

UC Davis has had many educational and research themes running over many decades. One of the older such themes is the brewing program within the Department of Food Science and Technology (FST). The brewing program has a reputation as a global leader with students coming from far and wide to understand the complex science behind one of the world’s oldest beverages.