PhD student Eric Stevens was selected to receive a 2018 National Science Foundation (NSF) Graduate Research Fellowship Program (GRFP) Fellowship. His application was selected out of over 12,000 applicants across the US. Eric’s research focuses on the metabolic capabilities of lactic acid bacteria.
On behalf of the Department of Food Science and Technology, we want to thank everyone for helping make Picnic Day a success!
Yet again we had a popular exhibit with long but friendly lines of guests waiting as students handed out vanilla ice cream with dark chocolate chips. The ice cream lasted long, throughout the entire duration of Picnic Day from 10am to 2:30pm. We even handed ice cream out past our official end time until the volunteer shifts ended. All in all, approximately 3,500 servings were distributed!
Dr. Carl Winter, Cooperative Extension Specialist and Vice Chair of FST, was recently featured in a news story on the NBC news website.
In it, he explains that the list of the "Dirty Dozen", or the fruits and vegetables with the largest quantity of chemical residue from pesticides should be considered from a scientific viewpoint to truly understand if there's any harm in eating them.
Annabelle Yu, a 4th year PhD student in the Marco lab, was selected to travel to Uganda this year as part of a Trellis Fund Project from the Feed the Future Innovation Lab for Horticulture. She will join the Mwino Group to focus on enhancing shelf-life of fruits and vegetables for off-season supply.
The Feed the Future Innovation Lab for Horticulture's website explained they have "awarded 15 new Trellis Fund grants to organizations in Africa and Asia, matching these new projects to 16 graduate students who will provide agriculture expertise requested by the organizations.
FST 298 Design Thinking for Food seeks to train the next generation of food system innovators to integrate social and technical approaches to addressing complex food system challenges by using the tools of Design Thinking and drawing on the insights of Food Studies. Design Thinking is an approach to innovation that takes technical feasibility and business viability seriously, but its unique strengths come from its insistence on centering the experience of people, including users, collaborators and stakeholders.
Nine FST juniors and seniors were recently awarded Marie and William Cruess Scholarships at the NCIFT-sponsored Food Science and Technology Showcase on March 1. This banquet was created as an annual event to bring together industry, faculty, and students, and to recognize student accomplishment. The award recognizes Mrs. Marie and Professor William Cruess, who was a pioneer in the production of fruit juice beverages, concentrates, and syrups.
Department of Food Science and Technology senior Adley Tong was featured in the latest issue of Outlook, the College of Agricultural and Environmental Sciences' quarterly newsletter.
The article covers his experience on his summer internship at Unilever in New Jersey, where he focused on naturally-sourced colors for food products.
Assistant Professor Ned Spang has been selected as the faculty advisor recipient of the 2018 Eleanor and Harry Walker Academic Advising Award. This award recognizes outstanding contributions to Academic Advising in the College of Agricultural and Environmental Sciences.
We are pleased to announce that Dr. Linda Harris, FST Chair, has been elected as a Fellow of the Institute of Food Technologists (IFT). IFT Fellows represent a tiny fraction of IFT’s membership and selection as a Fellow recognizes evidence for exemplary accomplishments in the areas of scholarly advancement, service to the food science and technology profession, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and improvement of the human condition via food science and technology.
