Research

Kasey Schalich in lab coat at glovebox isolator in a research laboratory

UC Davis Postdoctoral Researcher Receives NIH F32 Fellowship to Study How Milk Components May Influence Cognition Through the Gut Microbiome

Food Science and Technology
UC Davis Department of Food Science and Technology postdoctoral researcher Dr. Kasey Schalich has been awarded an NIH F32 fellowship to investigate how a bioactive component of milk may influence cognitive development through the gut microbiome-brain axis. The project, “A bioactive milk component promotes cognition through the gut microbiome-brain axis,” will examine how milk-derived glycoconjugates interact with beneficial gut bacteria and whether these interactions increase the availability of sialic acid, a molecule important for neurodevelopment.
Yeasts in the UCDVEN and UCDFST collections are used in research labs at UC Davis, other universities, companies, and government agencies for basic science discoveries, and to develop new products such as food ingredients, chemicals, and consumer products. These yeast cultures in Erlenmeyer flasks are being grown in an incubator in the Boundy-Mills research lab to develop new food ingredients. Photo: Kyria Boundy-Mills

A Century of California Wine Yeast, Reunited

Food Science and Technology
UC Davis Awarded Funding to Merge the Viticulture & Enology Wine Microbe Collection with the Phaff Yeast Culture Collection

For more than sixty years, two of the most important libraries of California microbiology have lived in separate departments on the UC Davis campus. Now, thanks to a grant from the American Vineyard Foundation and Washington State Wine Commission, they're (re)uniting.

Assorted colorful snack chip bags lined on a grocery store shelf

That Avocado Oil Chip You’re Eating May Not Be Made With Pure Avocado Oil

Food Science and Technology
If you've been reaching for chips, mayonnaise or salad dressing labeled "made with avocado oil," there's a good chance the oil inside isn't pure avocado oil, despite it being the only listed oil ingredient. University of California, Davis, researchers tested processed foods marketed as containing avocado oil. They found 48 of the 54 avocado oil-labeled products were adulterated with cheaper oils. The study was published in Applied Food Research.
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