The UC Davis College Bowl team recently traveled to Brigham Young University in Salt Lake City, Utah, to compete in the 2019 IFTSA Pacific Northwest Area College Bowl competition. The team consisted of Katie Uhl (graduate student and team captain), Kay Senn (graduate student), Madison Dosh (undergraduate student), and Andres Gonzalez (undergraduate student). The event brought together teams from UC Davis, Oregon State University, Utah State University, Washington State University/University of Idaho, and the hosting school, Brigham Young University.
Dr. Ned Spang wins NACADA Region 9 Award
April 09, 2019
Wine grape growers in the San Joaquin Valley who want to switch from hand pruning to mechanical pruning won't have to replant their vineyards to accommodate machinery, according to a new study published in HortTechnology by University of California Cooperative Extension researchers. Instead, growers can retrain the vines to make the transition, without losing fruit yield or quality.
UC Davis was recognized with seven of twelve regional honors by NACADA, the global community for academic advising at the NACADA Region 9 Awards, and FST's own Assistant Professor Ned Spang was one of the honorees.
NACADA's website states, "Region 9 is proud to support student success by providing opportunities for recognition and professional development opportunities for students, academic advisors and administration."
Five FST undergrads are a team of finalists in the 2019 Ocean Spray Product Development competition.
Melvinna Tania, Olga Lawrence, Mary-Ann Chen, Tonya Xie, and Bryan Magaline have created the product, called Cranwich, which consists of bite-sized cookies, naturally flavored and dyed pink with cranberry concentrate. The cookies sandwich a filling made from real whole cranberries, chia seeds, and agave nectar.
FST's Dr. Selina Wang featured in Sacramento Magazine
March 22, 2019
Congratulations to IFTSA & MARS Product Development Competition finalists Vy Phung, Chia-Yung Su, Jeremy Chuardy, Gary Adrian and Siriyakorn Chantieng. This UC Davis product development team has created a high-fiber and environmentally-friendly cracker which incorporates soymilk byproduct, or okara, as the main ingredient. The crackers are an up-cycled product that have a subtle soybean flavor and a rosemary aroma, and can be enjoyed by themselves, or is also delicious with dips, nut butter, cheese, or wine.
Dr. Selina Wang is a Cooperative Extension Specialist in small-scale fruit and vegetable processing at the Department of Food Science and Technology, and the research director of the Olive Center. She was recently featured in an article in Sacramento Magazine about the work of the Olive Center called "Not Far from the Tree".
Read the article at Sacramento Magazine's website here.
Professor Sue Ebeler awarded Honorary Research Lecturer for ASEV
March 08, 2019
Congratulations to Dr. Susan Ebeler, who has been granted the Honorary Research Lecture this year at the 70th Annual National Conference of the American Society for Enology and Viticulture (ASEV)!
ASEV's website explains, "the honorary research lecturer is granted to an individual with a current national or international reputation in his or her field of research who is also actively involved in scientific research."
UC Davis, wine industry cultivate relationship
February 19, 2019
Under the hot summer sun of the San Joaquin Valley, just south of Merced, Miguel Guerrero of The Wine Group is trying a new high-wire act. In collaboration with University of California-Davis Cooperative Extension, Roduner Ranch vineyard manager Guerrero is experimenting with Cabernet Sauvignon vines and other varieties elevated by a single wire at 66 inches – plantings that are 2-3 feet higher than the traditional winegrape canopy.
Mackenzie Batali is a 2nd year graduate student in FST. She recently learned that she won a spot in the Grad Slam Top 10. The Grad Slam is an annual contest in which master’s and Ph.D. students across UC campuses – in disciplines ranging from hard sciences to humanities – compete to sum up their research for a general audience. Students should present the significance and fundamental points of their work at UC Davis in a clear, direct, and interesting manner.
Professor Emeritus Bamforth to work with Sierra Nevada as Senior Quality Advisor
February 14, 2019
FST Professors Nitin Nitin and Glenn Young have been working together with Professor Gang Sun of Textiles to create a barrier to protect fruit from harmful bacteria sometimes found in transport bins.
On February 5, The California Aggie featured an article about the project. Read all about it on the California Aggie's website.
Dr. Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences Emeritus, retired at the end of 2018 after twenty years at UC Davis.
On Wednesday, February 13, Sierra Nevada Brewing Co. issued a press release titled "'Pope of Foam' Charlie Bamforth Joins Sierra Nevada Brewing Company". As the company's Senior Quality Advisor, Bamforth will evaluate all areas of production and train employees on beer quality.
FST Professor Maria Marco joins ISAPP board of directors
February 04, 2019
Congratulations to our own Dr. Maria Marco, who has just joined the board of directors of the International Scientific Association for Probiotics and Prebiotics!
From the ISAPP website: "ISAPP is an association of academic and industrial scientists involved in research on fundamental and applied aspects of probiotics and prebiotics, and more broadly that of human microbiomes and gut health."
Looking for a family-friendly, free activity for President’s Day weekend? On Saturday February 16, 2019 from 9AM to 1PM you can learn about the importance of microbes in research, biotechnology, and food and beverages, and about the proud history of two of the world’s prominent microbe collections. UC Davis Biodiversity Museum Day features twelve biological collections, including the Phaff Yeast Culture Collection in the Food Science & Technology department, and the Viticulture & Enology Culture Collection.
The 19th Annual Wine Executive Program will take place at UC Davis this March 24-28, 2019. It’s a fantastic collaboration between the Graduate School of Management and the Department of Viticulture and Enology. Both departments are highly regarded in their respective fields, which makes the program so great. It blends both the science of grape growing and wine making with the business aspects needed to be successful in today’s competitive wine market (accounting, marketing, management theory, etc.).
This past fall was a busy one for the UC Davis V and E Extension Team. On November 30, 2018, we traveled to Escondido, CA in San Diego County to meet growers and vintners in Southern California. To determine the most relevant topics to present, we worked closely with Carmen Gispert, the Viticulture Farm Advisor for Riverside, San Diego, and San Bernardino counties. We were excited to have such a great turnout, with 101 people attending. David Block gave an introduction to winery design, focusing on important considerations for quality through cleanability. Anita Oberholster spoke about