Department Chair Dr. Linda Harris was awarded Fellow at the Annual International Association for Food Protection (IAFP) annual meeting in Louisville KY on July 21, 2019. Dr. Harris served as President of IAFP from 2017-2018.
Also notable at the same meeting: Professor Michelle Danyluk (Ph.D. UC Davis FST 2006 in the Harris Lab) was appointed incoming Secretary to the Executive Board of IAFP, and as a result, she is slated to serve as President of the association in 2022-2023.
Congratulations to Dr. Harris and Dr. Danyluk!
Dr. Anita Oberholster greatly appreciates donations that enabled her research on smoke exposure
Andrea Thompson
August 23, 2019
Dr. Anita Oberholster’s research on the impact of smoke exposure on grape and wine composition started after the 2017 wildfires. After receiving several offers of grapes and having her own research grapes at the Oakville Experimental Station affected, the UC Davis Cooperative Extension Specialist quickly planned a new research study.
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Research spotlight: Professor and Chair David Block
Andrea Thompson
August 23, 2019
Dr. Block’s research group is currently working in several areas of wine research. His work in understanding and optimizing phenolic extraction in red wines (along with the Oberholster lab) has been especially productive over the last year and a half.
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Distinguished Professor Emeritus R. Paul Singh has been invited to serve on the prestigious Food and Nutrition Board of the Health and Medicine Division, National Academies of Sciences, Engineering, and Medicine. Prof. Singh will provide input related to issues pertaining to food technology and engineering.
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
One of the greatest expenses of making wine is the cost of people.
Much of the work in picking wine grapes, or really any fruit, is the cost of doing the work by hand. Many hands are required. For now, that is; inventors continue to tweak designs for machines that can prune and pick in the vineyards and orchards.
The Viticulture & Enology program at the University of California-Davis is involved in the transition, as is the UC's Division of Agriculture and Natural Resources.
Kaan Kurtural of UCD visits with George Zhuang of UCANR .
Assistant Professors Ned Spang and Christopher Simmons were recently awarded a grant for $3.16M from the California Energy Commission for the project "Demonstrating the Potential for On-Site Electricity Generation from Food Waste Using Containerized Anaerobic Digestion Units".
A brief introduction to the Cluster ticketing system for support issues.
The BFTV Information Technology Support Team is available to help with administrative, research and instructional computing needs.
bftvtech@ucdavis.edu
