New display “Brewing a Revolution” honors Michael Lewis as “The Professor” and includes the “well-used and beat-up” textbook he used for years, training and mentoring multiple generations of brewers.  Read the full article at UC Davis News by clicking the link below.

Congratulations to undergraduates Kat Fernandez, Jacqueline Yee and Matthew Poon, whose video won 1st Place in the Food Science in Action competition held by the Journal of Food Science Education at IFT.

The Food Science in Action competition aims to develop a rich library of foundational food science resources for K-12 STEM educators. 

Congratulations to all of our students who won scholarships this year!  Scholarship winners were celebrated on June 4 at a barbecue overlooking the Good Life Garden at UC Davis.  Many donors were present at the celebration and mingled with the students.  The Department is grateful to our generous donors who make these opportunities possible. 

Professor Sue Ebeler recently gave the ASEV Honorary Research Lecture at the ASEV annual meeting in June.  Her lecture, titled "Perspectives on Grape and Wine Flavor: Past, Present, and Future" is summarized in the abstract below:

Title: Perspectives on Grape and Wine Flavor: Past, Present, and Future

Congratulations to the UC Davis FST team who received second place in the 2019 Ocean Spray Product Development competition!

The team was led by Melvinna Tania, and includes Olga Lawrence, Mary-Ann Chen, Tonya Xie, and Bryan Magaline.  They created their product, Cranwich: bite-sized cookies, naturally flavored and dyed pink with cranberry concentrate.  The cookies sandwich a filling made from real whole cranberries, chia seeds, and agave nectar. 

Congratulations to IFTSA & MARS Product Development Competition finalists Vy Phung, Chia-Yung Su, Jeremy Chuardy, Gary Adrian and Siriyakorn Chantieng for receiving honors for their Okaranchi product in June at the 29th IFTSA & MARS Product Development Competition at the Institute of Food Technology's annual meeting in New Orleans!

Distinguished Professor Emeritus Charlie Bamforth has been honored with a travel award in his name from the American Society of Brewing Chemists.

Barile lab postdoc Randall Robinson been selected as the recipient of the 2019 Kinsella Memorial Prize which recognizes excellence in academic performance.  The selection was based on the recommendation of Associate Professor Daniela Barile, along with the chair of his graduate group, Topher McNeil, and the review of the selection committee.

The UC Davis College Bowl team recently traveled to Brigham Young University in Salt Lake City, Utah, to compete in the 2019  IFTSA Pacific Northwest Area College Bowl competition. The team consisted of Katie Uhl (graduate student and team captain), Kay Senn (graduate student), Madison Dosh (undergraduate student), and Andres Gonzalez (undergraduate student). The event brought together teams from UC Davis, Oregon State University, Utah State University, Washington State University/University of Idaho, and the hosting school, Brigham Young University.

Five FST undergrads are a team of finalists in the 2019 Ocean Spray Product Development competition.

Melvinna Tania, Olga Lawrence, Mary-Ann Chen, Tonya Xie, and Bryan Magaline have created the product, called Cranwich, which consists of bite-sized cookies, naturally flavored and dyed pink with cranberry concentrate.  The cookies sandwich a filling made from real whole cranberries, chia seeds, and agave nectar. 

Congratulations to IFTSA & MARS Product Development Competition finalists Vy Phung, Chia-Yung Su, Jeremy Chuardy, Gary Adrian and Siriyakorn Chantieng.  This UC Davis product development team has created a high-fiber and environmentally-friendly cracker which incorporates soymilk byproduct, or okara, as the main ingredient. The crackers are an up-cycled product that have a subtle soybean flavor and a rosemary aroma, and can be enjoyed by themselves, or is also delicious with dips, nut butter, cheese, or wine.