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 food science and technology major offered at UC Davis is a well-rounded mix of theory and practice, with a hands-on learning approach being both effective and expected at California’s No.
The position of Junior Specialist provides technical or specialized expertise in the planning and execution of research projects in a Biosafety Level 2 (BSL-2) Laboratory. The Junior Specialist stays apprised of the research area and maintains technical competence in the designated area(s) of specialization.
Glen Fox, endowed professor of malting and brewing sciences at UC Davis, is quoted in a Sacramento Bee article published on August 2, 2025 titled, "Are evolving tastes and high costs killing Sacramento breweries? Experts weigh in". The article reports the closure of local breweries Track 7 and Device Brewing, both in Sacramento.
Whether you are a future food scientist or a regular foodie, the Food Tech Club at UC Davis is a great opportunity for students to grow and connect with others. For over 50 years, the Food Tech Club has served as a student chapter of the Institute of Food Technologists (IFT) to connect students, faculty, professionals, and community members to something we all love: food!
Congratulations to FST's Linda J. Harris, distinguished professor of cooperative extension, who received an International Association for Food Protection Honorary Life Membership Award at the IAFP Annual Meeting in Cleveland, Ohio last week! The other recipients were Ian Jenson, Jeffrey Kornacki, and Ruth Petran. Each honoree received a personalized plaque recognizing them for their dedication to the high ideals and objectives of the International Association for Food Protection and for dedicated service to the Association.
A big congratulations to Yoonbin Kim, postdoctoral candidate in Dr. Nitin's lab, for taking 3rd place in the International Association for Food Protection's 2025 J. Mac Goepfert Developing Scientists Award.
Over a decade ago, researchers at UC Davis noticed something unusual while studying yeast: tiny oil droplets sinking to the bottom of a flask. The strain of yeast was producing a natural compound with soap-like properties, and now it’s being developed as an ingredient in cleaning products that are gentle on skin and environmentally friendly.
Are you looking for food safety training opportunities for your small-scale produce farm? If so, the UC ANR Small Farms Food Safety team is here to help.
