BFTV Cluster News

A Sensory Experiment with Korean Street Food

Researchers Study How Context Influences Perceptions of Unfamiliar Foods

In South Korea, a popular street food offers a unique twist on the corndog – featuring a hot dog or mozzarella cheese coated in thick, crispy batter, deep-fried and topped with pieces of French fries, ketchup and a sprinkle of sugar.

For Daniel Schoonbrood, a Ph.D. student studying food science at UC Davis, his first taste of this savory snack left a lasting impression.

What Is Processed Food? It Depends on Who You Ask

Food Science and Technology

Professor Charlotte Biltekoff's New Book Examines Tensions Between Americans and the Food Industry

In her new book, Real Food, Real Facts: Processed Food and the Politics of Knowledge, Charlotte Biltekoff explores friction between the U.S. public and food industry marketers when it comes to food processing.

Biltekoff, who has a joint appointment in the Department of Food Science and Technology and Department of American Studies at UC Davis, straddles these two worlds — the food industry and cultural studies.

2024 International Symposium on Science and Culture of Alcoholic Beverages honors Shoemaker contributions

Food Science and Technology

On November 4-5 local time, the "2024 International Symposium on Alcohol Science and Culture," co-hosted by Jiangnan University and the University of California, Davis, took place at UC Davis. Academician of the Chinese Academy of Engineering and President of Jiangnan University, Professor Wei Chen, along with UC Davis Vice Provost of Global Affairs, Professor Joanna Regulska, attended the opening ceremony as conference co-chairs and delivered keynote speeches.

Food Waste Diss Track - Emma Vazquez

Food Science and Technology

UC Davis student Emma Vazquez created a “food waste diss track” to call out food waste and highlight solutions for a more sustainable future. The music video was part of a course she took on urban food and society.

FST 160 - Concept to Container

Food Science and Technology

Food science students at UC Davis gain hands-on experience in the Food Product Development class. They come up with a new food concept, develop prototypes, analyze consumer demand, design packaging and marketing concepts and finally present it to an audience of tasters.

Probiotics and Prebiotics - Hype or Health?

Food Science and Technology

Consumers may have noticed a recent trend in food and beverage products labeled probiotic or prebiotic. The products often say they “support a healthy gut” or “boost your immune system” by providing good microbes that are often missing from people’s diets.

David Mills on Clarivate's Highly Cited Researcher Award List for 2024

Food Science and Technology

Congratulations to FST's Dr. David Mills, who joins eight other UC Davis researchers (within a total of 6,886) on the 2024 Clarivate annual Highly Cited Researchers list.

Checking In With Chancellor May - At the Forefront of Feeding the World

Food Science and Technology

To the UC Davis Community: No matter our background or belief systems, every human being deserves to have access to healthy and adequate food. This is one of the key Grand Challenges UC Davis is undertaking to create a healthier tomorrow.

Fox talks hop science with National Geographic

Food Science and Technology

In an October 25th article for National Geographic, FST's Glen Fox adds his expertise to a discussion of the health benefits of hops, the plants that provide beer with its signature tastes and smells, and the compounds of which are under investigation for their health-promoting properties.

More Than a Taste Test - What It’s Like to be on a Trained Sensory Panel

Food Science and Technology

Pieces of dried mango rest on the bottom of a black opaque goblet. Next to it, another glass contains apricot jam. Leticia Cardoso Madureira Tavares, a second-year Ph.D. student in biosystems engineering, brings the glasses up to her nose one at a time to take a sniff.

Making News