The 2018 Marie and William Cruess Scholarships have been awarded to UC Davis FST juniors and seniors who are pursuing FST or Nutrition degrees. This year's recipients are Kyla Broderick, Annie Chan, Theodosia Chryssogelos, Azella Gunarto, Maddison Gurrola, Matthew Poon, Chenhao Qian, Alejandro Saldivar and Adley Tong. The NCIFT Cruess Scholarship Committee awarded $1000 scholarship to each student.
The grant's focus aims to save energy by finding alternate means of drying in food production. One of Dr. Spang's specialty areas is energy efficiency.
Kyla Broderick is a 4th year food science major and U.S. history minor from San Diego. Her interest in food science began when she read a newspaper article about plant-based meat.
Research on sensory strategies for dietary change is featured in the latest Journal of Food Science. The publication is authored by grad student Molly Spencer and Professor Jean-Xavier Guinard.
Dr. DiCaprio's research program focuses on produce safety related to foodborne viruses, control measures for foodborne viruses, and food safety risks associated with emerging viruses. Currently, her lab is engaged in projects investigating norovirus-bacteria interactions in foods and hepatitis E virus prevalence in the US.
The award recognized work presented in a paper titled "The Nitrogen Footprint Tool Network: A Multi-Institution Program to Research and Reduce Nitrogen Pollution".
