Important

Margaret and her house

Margaret Lawson creates Scholarship & Fellowship for FST Undergrad and Graduate Students

Food Science and Technology

In recognition of the value of her UC Davis Food Science degrees, Alumna Margaret Lawson ’77, MS ’79, has made an estate commitment to create the Margaret A. Lawson Scholarship for undergraduate students in food science, and the Margaret A. Lawson Fellowship to support graduate students in food science. These funds will be endowed in perpetuity to support and encourage generations of UC Davis students seeking food science degrees.

caledonian nights label

Iron Brew Undergrad Winners Featured on UC Davis News/Dateline

Food Science and Technology

Congratulations to Iron Brew Competition winners (and FST Brewing Science undergrads) Baoluo Gao, Charlie Thudium, Andres Rugama, and Eitan Newfield, who along with Anheuser-Busch Professor of Malting and Brewing Sciences Dr. Glen Fox, made the UC Davis main News page and are featured in Dateline UC Davis.  The beer from the winning team is on sale now at supporting brewing partner Sudwerk, and in stores next week after August 3rd (details in article).

Faba Friends team picture

FST Team takes 2nd place in 30th Annual IFTSA & Mars Product Development Competition

Food Science and Technology

Congratulations to UC Davis Food Science and Technology's Faba Friends Product Development Team for winning second place in the 30th Annual IFTSA & Mars Product Development Competition!   The competition was part of SHIFT20 (IFT’s virtual annual expo, held June 22-23rd).  The team consisted of recent graduates Kat Fernandez (team captain), Josh Bjurman, Jacqueline Yee, and Amanda Ting, and 4th year undergraduates Mirai Miura, Andy Leung, Myhan Nguyen, and Thomas Nguyen. 

FST's Selina Wang

Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils

Food Science and Technology
FST's Selina Wang Says Standards Needed to Protect Consumers and Industry

Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.

Lab pic of Linda Harris

James H. Meyer Distinguished Achievement Award: Linda J. Harris

Food Science and Technology

Congratulations to Linda J. Harris, FST Chair and Cooperative Extension Specialist in Microbial Food Safety, for being awarded the UC Davis Academic Federation’s highest honor, the James H. Meyer Distinguished Achievement Award, named after the late chancellor.  From the announcement: "She has developed an internationally recognized outreach program and is one of the most successful and important food safety microbiologists in the world today.

Erin DiCaprio

Is takeout safe? FST's Erin DiCaprio shares how to stay healthy and support local restaurants

Food Science and Technology

UC Davis Food Science and Technology's Erin DiCaprio shares her knowledge of viruses and community food safety regarding the coronavirus pandemic's impact on takeout food safety, in an article for Sactown Magazine, on March 26, 2020.  Way to "deliver" the message, Erin!  

Article by Curtis Yee:  http://www.sactownmag.com/Whats-Cooking/2020/takeout-safety-Q&A 

Safe Transfer of High-Proof Ethanol Using Pumps

Viticulture and Enology

High-proof (e.g. 70%) ethanol can be an effective sanitizing agent against the coronavirus causing COVID-19.  Spraying of small winery surfaces or equipment for sanitization with this solution is not problematic, especially in a well-ventilated area.  However, pumping high proof ethanol (for the purpose of creating sanitizing solution or sanitizing large pieces of equipment) using a normal winery pump could be hugely dangerous (explosion hazard) and should be avoided. 

Beth Novak Milliken, Spottswoode Estate Vineyard president and CEO, walks through the vineyards in California. (Photo: Martin E. Klimek, USA TODAY)

Climate change is coming for your wine. What the world's wineries are doing to save grapes

Viticulture and Enology
Soaring temperatures, irregular rain patterns and the ever-present threat of fires is causing winery owners here and around the world to adopt aggressive strategies to safeguard their livelihoods. These tactics include experimenting with new varieties of grapes, finding new ways to maximize water use and even seeking out land in areas that formerly were too cold for vineyards.
Nathan Strong, chief executive officer and president at Terroir AI, a startup company, demonstrates an automated yield count unit at UC Davis Oakville Station.The Terroir AI unit is mounted on the back an ATV. Kerana Todorv/Wine Business Monthly

New System More Accurately Estimates Vineyard Crop Yields

Viticulture and Enology
A company is developing a computer vision system to estimate vineyard crop yield with the collaboration of UC Davis scientists. On Friday, Nathan Strong, president and chief executive officer at Terroir AI in Menlo Park, demonstrated the system at UC Davis’ Oakville Station. Strong installed a box containing four sensor cameras in the back of the station’s ATV, the cameras adjusted for the high-wire trellis system of the experimental block.

Viticulture & Enology Recruitment Assistant Professor of Plant Physiology

Viticulture and Enology

The Department of Viticulture and Enology, in the College of Agricultural and Environmental Sciences, at the University of California, Davis, invites applications for an Assistant Professor of Plant Physiology. This is an academic year (9month), Assistant Professor tenure-track position with teaching, research, outreach/engagement and service responsibilities and includes the expectation that the appointee will conduct mission oriented research and outreach/engagement of relevance to the California Agricultural Experiment Station

FACULTY POSITION ANNOUNCEMENT

Viticulture and Enology
Assistant Professor of Crop Sensing and Automation Departments of Viticulture and Enology and Biological and Agricultural Engineering University of California, Davis The Departments of Viticulture and Enology and Biological and Agricultural Engineering in the College of Agricultural and Environmental Sciences at the University of California, Davis are recruiting an Assistant Professor of Crop Sensing and Automation in Vineyard Systems with a preferred emphasis in sensor development, robotics, biological and agricultural engineering, viticulture, plant science, or a related field.
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