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.
Brewing Short Courses – January 2019
Location: Online and in Davis, CA
Take your craft to the next level with comprehensive brewing courses for novice and experienced brewers and brewing industry professionals. Offerings include one- and two-day introductory courses, week-long intensive courses and online courses.
Clarivate Analytics has released its annual Highly Cited Researchers list for 2018, and FST's own Professor David Mills is one of 19 faculty from UC Davis on the prestigious list.
All of the UC Davis researchers are listed in a UCD News article by Andy Fell. He explains, "the list identifies exceptional scientists and social scientists who have demonstrated significant influence by publishing multiple papers that rank in the top 1 percent by citations in a particular field and year, over a 10-year period."
Gary Adrian is a fourth-year undergraduate student majoring in Food Science & Technology. Born and raised in Jakarta, Indonesia, he moved to the United States in September 2015 to pursue higher education at UC Davis. From a young age, Gary has always been fascinated by how food connects people and how it serves as an integral component in many festivities. Growing up around diverse, vibrant, and flavorful Indonesian cuisine, he knew that he wants to have a career in a food-related industry that brings people together.
The Department of Food Science and Technology in the College of Agricultural and Environmental Sciences is recruiting an Assistant Professor specializing in sensory and/or consumer science with a PhD in sensory science, consumer science, food science, neurophysiology & behavior, psychology, behavioral nutrition, behavioral economics, marketing or a related field.
Dr. Ryan Dowdy is a former PhD student in Associate Professor Chris Simmons' lab.
Dowdy was recently hired by NASA as the Food Systems Manager for the International Space Station. He was interviewed by the Washington Post recently for a "KidsPost" article about what astronauts eat, as part of a larger series of articles about U.S. human spaceflight. The article is titled "Ever wondered what’s on the astronauts’ menu?"
Congratulations to Dr. Tara McHugh, who has been selected as the new Center Director for the Western Regional Research Center (WRRC)! Dr. McHugh is the Research Leader of the Healthy Processed Foods Research Unit at WRRC and has been serving as Acting Center Director since last July.
Dr. McHugh, who has received her PhD from from U.C. Davis in Food Science, is an internationally recognized expert in innovative food processing, edible films and nanoscience and a leader in high impact technology transfer.
Technological innovation is transforming agriculture and a UC study funded by a $492,000 grant from the National Science Foundation will explore the booming connections between new technologies, agriculture and food. Charlotte Biltekoff, associate professor and chair of the UC Davis College of Letters and Science’s American studies program, is part of the multi-campus study team.
