In this UCANR News story from Feb. 10th, 2022, Mike Hsu asks FST's new American Association for the Advancement of Science (AAAS) Fellow, Linda J. Harris, five questions about her academic journey and subsequent career in food science microbiology. Read on at the link below for her thoughts on the value of extension work, her contributions to the field, UC Davis' support for women in academia, and another priceless vintage budding scientist photo! Congratulations, Linda!
Longtime Food Science and Technology Leadership Board members Jacqueline Beckley and Leslie Herzog authored an article for IFT Digital Exclusives, February 7th, 2022: "Why Food Science Departments Need Leadership Boards". In the article, they start with the history of food science leadership boards, ways in which they offer support to the departments, board member selection, charters, and opportunties for board members. The pair draw on their considerable experience over the past three decades at four different university food science departments.
The Department of Food Science and Technology is pleased to announce that Linda J. Harris, Professor of Cooperative Extension was elected to the rank American Association for the Advancement of Science (AAAS) Fellow by the Council of AAAS.
We were very excited that on Nov 10, we were able to host the 2021 Winter Grape Day at the UC Davis Conference Center, our first On Campus, in-person event since the beginning of the COVID pandemic. 2021 Winter Grape Day at the UC Davis Conference Center, our first On Campus, in-person event since the beginning of the COVID pandemic. Cooperative Extension Specialist, Kaan Kurtural, gathered 14 speakers presenting on topics ranging from the effects of wildfire smoke on grapevines, grapes, and wine to soil health, irrigation management, nitrogen in table grapes, and the effects of cover crop
Dr. Anita Oberholster Named CAWG's 2022 Leader of the Year.
Caroline Firman
January 18, 2022
The California Association of Winegrape Growers (CAWG) selected Department of Viticulture and Enology at UC Davis’ Associate Cooperative Extension Specialist, Enology, Dr. Anita Oberholster as the 2022 Leader of the Year.
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Dr. Kyria Boundy-Mills, curator of the Phaff Yeast Culture Collection in the Food Science and Technology department at UC Davis, received an award of $579,246 from the National Science Foundation. This will fund the transfer of professor emeritus and yeast taxonomist Dr. Marc-André Lachance’s collection of 6,000 yeast strains from the University of Western Ontario to UC Davis, expanding the Phaff collection catalog by over 50%.
On June 7, we hosted a program dedicated to diversity, equity, and inclusion in the grape and wine industries. Representatives from UC Davis and individuals working in the wine and grape industries discussed the following topics: increasing diversity among students at UC Davis and in the Department of Viticulture and Enology, increasing diversity in the grape and wine industries, promoting a culture of diversity, equity, and inclusion in the workplace, opening the door to underrepresented consumers, and making wine more accessible. The program featured welcoming remarks by UC Davis Chanc
At the end of July, Drs. Glen Fox and Charlie Bamforth were the keynote speakers in the "Chile-California Seminar: Strengthening the Local Brewing Industry". The webinar was an opportunity for exchange of experiences and collaboration between the UC Davis Brewing Program and brewers in Chile. Sponsors were the UC Davis Chile Life Sciences Innovation Center and CORFO.
California Certified Organic Farmers (CCOF), in partnership with UC Davis FST, UCANR, Washington State University, and WA State Department of Agriculture's Certified Organic Program, is offering a free four-part webinar series on FSMA and food safety basics for organic food processors.
Kudos to FST Specialist in Cooperative Extension and Research Director of the UC Davis Olive Center, Selina Wang, who has been awarded the 2021 Faculty Stewardship Award by the UC Davis Foundation.
FST Professor and Dairy Specialist Moshe Rosenberg will teach a short course via Zoom for the California Artisan Cheese Guild called "Designing and Introducing Cheese Quality Attributes Short Course" during five days in September and October.
Course description:
Erika Estrada, Ph.D. graduate student in Harris Lab, was awarded first place in the poster presentation in the J. Mac Goepfert Developing Scientists Competition at the International Association for Food Protection meeting in Phoenix, Arizona; first place in the technical talk presentation went to Karuna Kharel, a Ph.D. student at Louisiana State University. Erika's poster presentation was titled, "Using Whole Genome Sequencing to Characterize the Genetic Diversity of Salmonella enterica Isolated from Raw Inshell Pistachios".
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.
The extension and industry relations team was busy as usual these last few months. We had a booth at the virtual Unified Symposium in January 2021, and although we did not have as many people stop by, those who did had some fruitful conversations. We presented three “On Campus” programs via Zoom: Healthy Vineyard Soils; Wine Regulations; and Recent Advances in Viticulture and Enology (RAVE).
