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.
Researchers Study How Context Influences Perceptions of Unfamiliar Foods
In South Korea, a popular street food offers a unique twist on the corndog – featuring a hot dog or mozzarella cheese coated in thick, crispy batter, deep-fried and topped with pieces of French fries, ketchup and a sprinkle of sugar.
For Daniel Schoonbrood, a Ph.D. student studying food science at UC Davis, his first taste of this savory snack left a lasting impression.
Professor Charlotte Biltekoff's New Book Examines Tensions Between Americans and the Food Industry
In her new book, Real Food, Real Facts: Processed Food and the Politics of Knowledge, Charlotte Biltekoff explores friction between the U.S. public and food industry marketers when it comes to food processing.
Biltekoff, who has a joint appointment in the Department of Food Science and Technology and Department of American Studies at UC Davis, straddles these two worlds — the food industry and cultural studies.
The Department of Food Science and Technology in the College of Agricultural and Environmental Sciences at the University of California, Davis is recruiting an Assistant Professor of Food Chemistry with a preferred emphasis in food sustainability (including food byproduct development), food toxicology, food and human health, or alternative food packaging materials. This is an academic year (9-month), tenure-track Assistant Professor position that includes an appointment in the California Agricultural Experiment Station (AES). Faculty members who hold an Agricultural Experiment Station appointment have a responsibility to conduct research and outreach relevant to the mission of the California Agricultural Experiment Station. Participation in outreach programs and performance of university service are also expected.
On November 4-5 local time, the "2024 International Symposium on Alcohol Science and Culture," co-hosted by Jiangnan University and the University of California, Davis, took place at UC Davis. Academician of the Chinese Academy of Engineering and President of Jiangnan University, Professor Wei Chen, along with UC Davis Vice Provost of Global Affairs, Professor Joanna Regulska, attended the opening ceremony as conference co-chairs and delivered keynote speeches.
UC Davis student Emma Vazquez created a “food waste diss track” to call out food waste and highlight solutions for a more sustainable future. The music video was part of a course she took on urban food and society.
Food science students at UC Davis gain hands-on experience in the Food Product Development class. They come up with a new food concept, develop prototypes, analyze consumer demand, design packaging and marketing concepts and finally present it to an audience of tasters.
Consumers may have noticed a recent trend in food and beverage products labeled probiotic or prebiotic. The products often say they “support a healthy gut” or “boost your immune system” by providing good microbes that are often missing from people’s diets.
Congratulations to FST's Dr. David Mills, who joins eight other UC Davis researchers (within a total of 6,886) on the 2024 Clarivate annual Highly Cited Researchers list.
To the UC Davis Community: No matter our background or belief systems, every human being deserves to have access to healthy and adequate food. This is one of the key Grand Challenges UC Davis is undertaking to create a healthier tomorrow.
