The Department of Food Science and Technology at the University of California, Davis invites applications for a lecturer positions to teach FST104L – Food Microbiology Laboratory during the Spring 2018 Quarter. See http://foodscience.ucdavis.edu/ for course descriptions.
We will have our first seminar for this quarter TODAY (September 26th) at NOON in the Sensory Theater.
Dr. Ned Spang will present and the title of his presentation is “Research to Advance Food System Sustainability”.
We welcome everyone in the Robert Mondavi Institute to join us in-person (pizza and drinks will be provided). All others can join us online: here is the Zoom link: https://ucdavis.zoom.us/j/95743866506
Art and research intersect within the Department of Food Science and Technology
Peaches, grapes, tomatoes and olives – some of California’s specialty crops that have been the subject of numerous research projects at UC Davis are also a prominent feature in a colorful art display at the home of the Department of Food Science and Technology.
A large vinyl display was recently unveiled in the Robert Mondavi Institute (RMI) complex. It was created using images of three historical batik cloth panels that depict California agricultural motifs.
There’s a buzz in the air when students are brewing a batch of beer at UC Davis’ state-of-the-art brewing facility, the Anheuser Busch InBev Brewery. Joe Williams, Sierra Nevada Brewing Company Endowed Brewer, is featured in episode four of Thought/Space, a CA&ES video series about the special places that faculty, staff and students have found at UC Davis.
UC Davis researchers examine how different types of yeast affect flavor profile
Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.
Christopher McNeil, a former Ph.D. student in Professor Carolyn Slupsky's lab (FSGG, Class of 2020), stars in an engaging and informative YouTube video for Epicurious, breaking down the text on the bread bag into easily understandable pieces.
The position of Junior Specialist provides technical or specialized expertise in the planning and execution of research projects in a Biosafety Level II 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. Luxin Wang.