The award recognized work presented in a paper titled "The Nitrogen Footprint Tool Network: A Multi-Institution Program to Research and Reduce Nitrogen Pollution".
Ryan Dowdy's research could revolutionize California's food and agriculture industry while simultaneously fighting climate change. The fourth-year Ph.D. candidate in the Food Science graduate group works with Assistant Professor Christopher Simmons to convert biological food waste into electricity.
Grad student Irene Yim was recently profiled on the Grad Studies website. Read about her research in food safety that's supported by her professional cooking background.
Recently, Dr. Christine Bruhn facilitated a discussion of Food Evolution, an IFT-commissioned film addressing genetic engineering, with NCIFT Young Professionals.
The brewing of beer represents the most exquisite convergence of diverse sciences (botany, plant physiology, chemistry, biochemistry, microbiology, chemical engineering, and more) in pursuit of a product that is as complex as it is delightful. Sign up today to learn all about it in the heart of England.
Nick Reitz traveled to Ghana with a Trellis Fund project via the Horticulture Innovation Lab earlier this year, working with mango farmers there on postharvest handling and processing. The Trellis Fund is currently recruiting more students.
Graduate students in the Department of Food Science & Technology (FST) are hosting another fundraising dinner: "Cooking Class" at the Robert Mondavi Institute.