BFTV Cluster News

“The Science of Suds” at the Museum of Science and Curiosity

The complexity of beer was the topic of the first “night at the museum” event at Sacramento’s newest science center, the SMUD Museum of Science and Curiosity, or MOSAC, on March 28, 2022.

FST student team takes third place in American Baking Society Product Development Competition

Food Science and Technology

A big congratulations to the team of Melissa Huang, Amber Sun, Katie Routt and Nicholas Cheng (all 3rd-year Food Science students) for taking third place and a check for $4,000 in the American Baking Society Product Development Competition at BakingTECH 2022, held March 1-3 in Chicago!

Dr. Josephine Ampofo, Dr. Fernanda F.G. Dias, and Ph.D. Candidate Erika Estrada Awarded Professors for the Future Fellowships

Food Science and Technology

The 2022-2023 cohort of the Professors of the Future program includes one graduate student from the Food Science Graduate Group and two postdoctoral scholars from the Department of Food Science and Technology. The program fosters leadership skills in outstanding graduate students and postdoctoral scholars to prepare them for successful careers in an increasingly competitive professional environment. As part of the program, fellows design and execute projects to enhance the professional development of their peers.

Jelly Ice Interview shared on CBS Mornings to National Audience

Food Science and Technology

CBS Mornings did an interview with FST's Luxin Wang, BAE's Gang Sun and Jiahan Zou on their reusable, compostable "jelly ice" research development, which was shared nationally to their 2.26 million subscribers, all potential viewers of the video. Embedded below with direct link here: https://www.youtube.com/watch?v=UPkeKpb1JhA (YouTube, 4:24 min)

The Reach and Result of a Food Science Story – Jelly Ice Cubes

Food Science and Technology

Remember the news about the innovative, reusable, non-molding “jelly” ice cubes from November 2021, developed by UC Davis researchers, including Bio and Ag Engineering’s Gang Sun and Jiahan Zou, and Food Science and Technology’s Luxin Wang? (Original story here: https://www.ucdavis.edu/food/news/uc-davis-researchers-develop-ice-cube…).

Kyria Boundy-Mills on UC Davis LIVE - Biodiversity Museums

Food Science and Technology

FST's Dr. Kyria Boundy-Mills, Professional Research Microbiologist and curator of the Phaff Yeast Culture Collection, was one of three guests featured in the UC Davis LIVE: Biodiversity Museums interview. The Zoom livestream from March 31, 2022, hosted by Soterios Johnson, focused on the collections recently showcased on Biodiversity Museum Day, which was held March 6th on campus.

UC Davis Students’ Recipe for a Scottish Export Ale Wins Top Score at Iron Brew Competition

Food Science and Technology

A complex, but easy-drinking Scottish export ale, with a copper hue and hints of caramel, was crowned the top beer at this year’s Iron Brew competition.

UC Davis FST Graduates Develop Allergen-free Ice Cream

Food Science and Technology

Most people love eating a scoop of ice cream, but it’s not a treat that everyone can enjoy. A group of students who studied in the Department of Food Science and Technology created an innovative frozen dessert that is free of dairy, nuts and soy, making it something that people who have food allergies can savor.

Field to Bench interview by Craft Maltsters Guild features Glen Fox and Maany Ramanan

Food Science and Technology

In the first Craft Maltsters Guild's "Field to Bench" series for 2022 (the series features the people behind some of the world's leading malt research), FST's Glen Fox and Maany Ramanan (UC Brewing doctoral candidate) talk about Fox's background studying barley quality, his current research focus on starch structure, and how it impacts wort and beer quality, as well as Maany's current research project - assessing the effect of environment and genotype on malt quality.

More Important Visitors to the UC Davis Brewery Discussing the Terroir of Beer

Food Science and Technology

We may be familiar with the word “terroir” being associated with wine or some specific foods. But is this a thing for beer?

Why is Olive Oil So Extra? Selina Wang on "Getting Curious" podcast with Jonathan Van Ness

Food Science and Technology

Today's podcast episode of "Getting Curious" features media personality/author/comedian/hairstylist Jonathan Van Ness discussing their "main squeeze" - olive oil - with FST's Associate Professor of Cooperative Extension Selina Wang.

UC Davis Chancellor May visits FST Brewery class

Food Science and Technology

UC Davis Chancellor Gary May visited the the Anheuser Busch InBev Pilot Brewery on February 3rd at the invitation of Glen Fox, FST's Anheuser-Busch Endowed Professor of Malting and Brewing Sciences

Linda J. Harris answers five questions in ANR interivew

Food Science and Technology

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!

Erika Estrada featured in "Turning College Into A Career"

Food Science and Technology

FST Ph.D. student Erika Estrada is featured in UC Admission blog's "Turning College into a Career" by Abigail Loomis, February 9th, 2022. She is featured with another first-generation student, Irving Huerta (Political Science and Sustainable Environmental Design graduate, B.A. '20). You can read more about their journeys and aspirations at the article here: https://www.ucdavis.edu/admissions/blog/turning-college-into-a-career.

Why Food Science Departments Need Leadership Boards

Food Science and Technology

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.

Making News