Please welcome Food Science and Technology's newest faculty member, Assistant Professor Andrew Gravelle. Andrew comes to us from the University of Guelph, where he earned his Ph.D. in Food Science this year. His M.S. and B.S. degrees were in Biophysics, also at the University of Guelph, after which he was a Research Associate in Food Science for seven years, 2011-2017, just prior to his doctoral degree studies from 2018-2021.
Several of our Food Science and Technology faculty and graduate students will be participating at the upcoming Virtual & In-Person 2021 Annual IAFP Meeting, to be held July 18‐21, 2021. Check out the IAFP website for the complete program information.
Megan Bartlett is in her third year as a Professor and Plant Physiologist in the Department of Viticulture and Enology. Her research is focused on identifying plant traits to improve heat and drought tolerance and water-use efficiency in grape scions and rootstocks.
From FST's James Bruner, Andrew Marcus, and Glen Fox of UC Brewing Program: "Our latest research shows how a set of standard brewing yeasts and some diverse yeasts respond to dry hopping. Still lots more to do but we're helping fill the knowledge gaps on the 'refreshing power of hops' "
https://www.mdpi.com/2311-5637/7/2/66/htm
Chardonnay Pomace May Be Rich in Health-Enhancing Compounds
by Diane Nelson, April 22, 2021
(From UC Davis News)
California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?
Have you ever eaten a banana-peel sandwich? FST Assistant Professor Ned Spang has, and he uses what he describes as a "pleasantly surprising...palate-expanding experience" in an invited opinion piece in The Hill, April 22, 2021, "Upcycled food: A sustainable second chance for food loss and waste", in which he details how upcycling food can tackle the problems of food waste, the supply chain and, ultimately, the environment - all while keeping the “triple bottom line," the combined economi
Here is the schedule of Food Science and Technology weekly department seminars for the remainder of the Spring 2021 quarter. (Please email Zann Gates at zgates@ucdavis.edu to get the Zoom link if you don't already receive it via internal communication channels.) All presentations are at 4:10 pm - 5:00 pm Pacific Time.
FST's Ned Spang appears in the April 17, 2021 CBS This Morning Saturday video to speak about food upcycling, food loss and waste in the context of a video titled, "Eating thrown out food becomes latest food trend".
Current and prospective students are invited to join our faculty panel (Drs. Linda J. Harris, Bwalya Lungu, and David Mills) for an open discussion about their research, teaching and a Q&A session. Reserve your spot and submit your questions at: bit.ly/foodscifacapril2021.
Dr. Ned Spang, FST Assistant Professor, is interviewed in a Popular Science article from March 9, 2021, "11 percent of food waste comes from our homes", about the environmental impacts of the waste produced in the food system. The article, written by Sara Kiley Watson, carries the tagline "As consumers, we can help a lot—starting with ignoring those sell-by dates". Interesting!
Congratulation to FST's Dr. Selina Wang, Associate Cooperative Extension Specialist in Fruit and Vegetable Processing, for being selected for the 2021 Academic Federation Excellence in Research Award! The award recognizes the outstanding scholarly research efforts and accomplishments of Academic Federation members. There will be an upcoming UC Dateline story featuring all the awardees, but for now, congratulations to Selina and her lab!
Congratulations to FST’s Dr. Maria Marco and her co-authors on making the March 2021 cover of Nature Reviews Gastroenterology and Hepatology with their article, “The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods”.
Glen Fox joined Brülosophy contributor Cade Jobe in The Brü Lab this week to talk about his research comparing various mash methods and liquor-to-grist ratios using infrared spectroscopy. Listen to the conversation in Episode 002, "Comparing Mash Methods w/ Dr. Glen Fox" here: https://brulosophy.com/podcasts/the-bru-lab/
Avocado oil is increasing in popularity and being produced in more countries and more regions within the country. The S. Wang Lab in the Department of Food Science and Technology is committed to help establish fair standards to protect honest producers, professional buyers and consumers.
Virtual Department Seminar Series, Winter 2021
Zann Gates
January 28, 2021
Here is the schedule of Food Science and Technology weekly department seminars for the remainder of the Winter 2021 quarter. (Please email Zann Gates at zgates@ucdavis.edu to get the Zoom link if you don't already receive it via internal communication channels.)
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