There’s a buzz in the air when students are brewing a batch of beer at UC Davis’ state-of-the-art brewing facility, the Anheuser Busch InBev Brewery. Joe Williams, Sierra Nevada Brewing Company Endowed Brewer, is featured in episode four of Thought/Space, a CA&ES video series about the special places that faculty, staff and students have found at UC Davis. 

Please welcome Food Science and Technology's newest faculty member, Assistant Professor Andrew Gravelle.  Andrew comes to us from the University of Guelph, where he earned his Ph.D. in Food Science this year.  His M.S. and B.S. degrees were in Biophysics, also at the University of Guelph, after which he was a Research Associate in Food Science for seven years, 2011-2017, just prior to his doctoral degree studies from 2018-2021.   

Congratulation to FST's Dr. Selina Wang, Associate Cooperative Extension Specialist in Fruit and Vegetable Processing, for being selected for the 2021 Academic Federation Excellence in Research Award!  The award recognizes the outstanding scholarly research efforts and accomplishments of Academic Federation members.  There will be an upcoming UC Dateline story featuring all the awardees, but for now, congratulations to Selina and her lab!  

Here is the schedule of Food Science and Technology weekly department seminars for the remainder of the Winter 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.)

Food Science and Technology faculty and affiliates including Nitin Nitin (also Bio & Ag Engineering), Jennifer Smilowitz, Chris Simmons, Luxin Wang, Ned Spang, David Mills, and Bruce German are all part of the newly funded NSF-NIFA AI Institute for Next Generation Food Systems, described in the UC Davis News story below.  

John C. Bruhn, FST Cooperative Extension Specialist Emeritus, is celebrating his 50-year anniversary as an IFT member.  As related by IFT's Margaret Malochleb in the June, 2020 issue of Food Technology magazine, "For John Bruhn, extension specialist emeritus at the University of California, Davis, IFT has been a part of his life since his university days. “IFT captured my attention first when I was awarded the IFT Gerber Scholarship as a junior (1957) and senior (1958) at Michigan State University,” he says.

A team of University of California, Davis researchers, including co-author and FST's Peter J. Shields Chair of Dairy Food Science David Mills and postdoctoral researcher Jinxin Liu, found that raw or unpasteurized cows’ milk from U.S.

Please join us in congratulating the research team of Daniela Barile, Bruce German, Carlito Lebrilla, David Mills, Jennifer Smilowitz and Mark Underwood, of the Foods for Health Institute, for receiving the 2020 Chancellor's Innovation Award for Innovator of the Year for their research in  advancing infant health through microbiome restoration.