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.
UC Davis Department of Food Science and Technology postdoctoral researcher Dr. Kasey Schalich has been awarded an NIH F32 fellowship to investigate how a bioactive component of milk may influence cognitive development through the gut microbiome-brain axis. The project, “A bioactive milk component promotes cognition through the gut microbiome-brain axis,” will examine how milk-derived glycoconjugates interact with beneficial gut bacteria and whether these interactions increase the availability of sialic acid, a molecule important for neurodevelopment.
UC Davis Awarded Funding to Merge the Viticulture & Enology Wine Microbe Collection with the Phaff Yeast Culture Collection
For more than sixty years, two of the most important libraries of California microbiology have lived in separate departments on the UC Davis campus. Now, thanks to a grant from the American Vineyard Foundation and Washington State Wine Commission, they're (re)uniting.
In today’s world, food hunger and insecurity are not due to lack of food. Right now, the world produces enough food to feed every adult and child currently alive on the planet.
What do cereal mascots and atomic absorption spectroscopy have in common? Both are fair game in the annual College Bowl Competition hosted by the Institute of Food Technologists Student Association, or IFTSA. Started in 1985, College Bowl is a team-based quiz competition about food science spanning universities throughout the United States and Canada.
This interview is with Carl Winter, Professor of Cooperative Extension Emeritus in the Department of Food Science and Technology. He was appointed in 1991 and retired in 2019.
If you've been reaching for chips, mayonnaise or salad dressing labeled "made with avocado oil," there's a good chance the oil inside isn't pure avocado oil, despite it being the only listed oil ingredient. University of California, Davis, researchers tested processed foods marketed as containing avocado oil. They found 48 of the 54 avocado oil-labeled products were adulterated with cheaper oils. The study was published in Applied Food Research.
A big congratulations to Poll Zhang (she/her), who is earning a bachelor’s degree in food science with a minor in statistics and will start the Ph.D. program in food chemistry at UC Davis. She was honored with a Dean's Circle Award for outstanding academics and community service.
The position of Junior Specialist provides technical or specialized expertise in the planning and execution of research projects in a food chemistry 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 food chemistry research in the UC Food Quality laboratory of the Principal Investigator Dr. Selina Wang. The Junior Specialist is actively and significantly engaged in research including various projects that are related to food quality and analytical chemistry method development.
