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 Department of Food Science and Technology is recruiting for an Assistant Project Scientist in the area of yeast characterization. A PhD in microbiology, applied bioscience or a related field is required.
The UC Davis Food Science Graduate Student Association organized a tour at the Jelly Belly factory in Fairfield.
On February 21st, 2018, Food Science graduate students and visiting scholars went to visit the Jelly Belly factory. They were warmly welcomed by Reg Nelson, Jelly Belly's Director of Global Procurement (who is also a member of the Food Science and Technology Department's industry advisory board), and Irena Miles, Director of Regulatory and Research & Development.
We are seeking two highly motivated, organized, and dynamic scientists to fill Postdoctoral Researcher positions in biometeorology and remote sensing at the University of California, Davis (UCD) to work on the Grape Remote sensing Atmospheric Profile & Evapotranspiration eXperiment (GRAPEX).
The DiCaprio lab in the Department of Food Science and Technology at the University of California, Davis is recruiting a postdoctoral researcher to perform research in the area of norovirus persistence in the produce production environment.
To honor the generosity of Robert and Margrit Mondavi, UC Davis yeast taxonomist Kyria Boundy-Mills with co-authors Gennadi Naumov and Elena Naumova have named a yeast species after them: Komagataella mondaviorum. The yeast species description was published as a peer-reviewed scientific manuscript this month in the scientific journal Antonie van Leeuwenhoek (named after the Dutch inventor of the microscope). The publication, titled, “Description of Komagataella mondaviorum sp.
Students who are working on End of Waste, the food waste prevention project under the Department of Food Science and Technology, were fortunate enough to be featured at the 2018 Winter Fancy Food Show. The project team presented their product, Mocha Bite, made from 40% upcycled material. The specific upcycled materials in the mocha bite include almond pomace (the byproduct of creating almond milk) and coffee grounds leftover from cold-brew coffee production.
On Thursday, March 1, 2018, the UC Davis Department of Food Science and Technology is hosting its annual Food Science Showcase and NCIFT Annual Meeting and Student Recognition Dinner, with featured speaker and acclaimed author Harold McGee. Please see below for the full event schedule!
Would you like to support student attendance to this event? Learn more about the benefits of donating to the Food Science Educational Enhancement Fund. Donors of $50 or more will be recognized at this year’s NCIFT Banquet!
UC Davis food science students were invited back to the Winter Fancy Food Show in San Francisco. The trade show is put on by the Specialty Food Association every year at Moscone Center. Over sixty FST students learned about product development and food trends by speaking directly to vendors at the show. For students new to networking, sampling products was a great way to start a conversation and learn about a vendor’s journey in the food industry.
Natural Products Expo West is the world's largest natural, organic and healthy products event and hosts more than 80,000 attendees including those shaping the future of healthy products. The 2018 trade show is held at the Anaheim Convention Center from March 7-11, 2018.
On March 8, five faculty members from UC Davis' Department of Food Science and Technology will present research relevant to the natural products industry. Learn more and register at the link below.