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".

The new award is named after Professors Graham Stewart and Charlie Bamforth. It is most appropriate that this award be named jointly as during the 1990s and 2000s both ran a very successful series of educational symposia to aspiring brewing students in Africa, Asia, India and the Americas. Both have written and edited numerous fundamental malting, brewing and distilling texts that are now routinely referred to by students.

Please join our department in welcoming our new Chair, Christopher Simmons.  Chris is a Professor who joined Food Science and Technology in 2013.  He earned his Ph.D. (as well as his B.S. and M.S.) in Biological Systems Engineering, UC Davis.  After earning his Ph.D. in 2011, he was a postdoc at the Joint BioEnergy Institute in Emeryville for two years. 

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.  

A big congratulations to Zachary Bendiks, a Ph.D. student of Dr. Maria Marco and a Microbiology Graduate Group member who was selected as one of two recipients of the 2021 Kinsella Memorial Prize.

IAFP continues its Milestone Member 50+ year recognition with Dr. John Bruhn. John retired from the University of California-Davis after 37 years on the Extension Faculty in dairy foods in the Department of Food Science and Technology. As founder and Director of the UC Davis Dairy Research and Information Center, he conducted applied research and educational programs that emphasized factors affecting the quality and safety of raw and processed milk, and dairy foods.

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.

Are you a dried fruit processor?  A team of food scientists, including FST's Erin DiCaprio, at UC Davis is interested in learning from you.  We are interested in developing guidance for validation of dried fruit production, but in order to accurately reflect industry practices we need to know how you do it. Please consider providing information about your process to inform our team.  Our goal is to support the industry and enhance potential market channels for dried fruit processors.

The survey will take approximately 5-10 minutes of your time.

How are different types of chocolate made, and why do the same chocolates sometimes taste different? Please join us for a conversation and chocolate tasting via Zoom with two generations of UC Davis Food Science and Technology alumni chocolate scientists!

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