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.
The position of Junior Specialist provides technical or specialized expertise in the planning and execution of research projects. The Junior Specialist stays apprised of the research area and maintains technical competence in the designated area(s) of specialization.
The Food Tech Club (FTC) at UC Davis is starting a Food Tech Club Alumni Network. We are currently looking to find alumni who would be willing to serve as network leaders as we first build this network. The current goals of the network are to help alumni stay connected to each other and to stay updated on the activities of the Food Tech Club. Sign up if you are interested in learning more about being a network leader and help us spread the word to your UCD community!
Can you change "bad" carbs into "good" ones? In this very interesting story featuring FST's Maria Marco, "There's a secret superfood in white rice and pasta: Here's how to unlock it", from NPR's Morning Edition, May 12th, you'll learn about resistant starch, and how to convert "naughty" white rice and pasta into a slower-digesting form that is friendlier to our blood sugar because it contains more resistant starch (fiber).
FST's Selina Wang is the guest on today's The Dave Chang Show podcast, where she, Dave, and host Chris Ying discuss the hot topic of seed oils and other cooking oils - what is healthy and why? Dave shares his opinions as a chef and restaurateur, and Selina explains some chemistry, along with factors like dose, time, temperature, and the fact that people are not rats. Tune in at 14:46 minutes for the start of her segment, which ends around 1:01 hr. The whole video is 1 hr. 25 min and is rated explicit for language.
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.
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.
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)
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.
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.
