Extension/Outreach | BFTV Cluster News

Cheesemaking - The Art, The Science, The Technology

FST Professor and Dairy Specialist Moshe Rosenberg will teach a short course via Zoom for the California Artisan Cheese Guild called "Cheesemaking: The Art, The Science, The Technology" during five days in April.

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?

USDA Food Safety Outreach Project - For Small Farms and Food Companies

Food Science and Technology

Posted on behalf of Erin DiCaprio and Thais Ramos:

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.

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!

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.

Linda J. Harris is new AAAS Fellow

Food Science and Technology

The Department of Food Science and Technology is pleased to announce that Linda J. Harris, Professor of Cooperative Extension was elected to the rank American Association for the Advancement of Science (AAAS) Fellow by the Council of AAAS.

Update from the UC Davis Department of Viticulture & Enology Extension Team

Viticulture and Enology

We were very excited that on Nov 10, we were able to host the 2021 Winter Grape Day at the UC Davis Conference Center, our first On Campus, in-person event since the beginning of the COVID pandemic. Cooperative Extension Specialist, Kaan Kurtural, gathered 14 speakers presenting on topics ranging from the effects of wildfire smoke on grapevines, grapes, and wine to soil health, irrigation management, nitrogen in table grapes, and the effects of cover crops on grapevine physiology.

Dr. Anita Oberholster Named CAWG's 2022 Leader of the Year.

Viticulture and Enology

The California Association of Winegrape Growers (CAWG) selected Department of Viticulture and Enology at UC Davis’ Associate Cooperative Extension Specialist, Enology, Dr. Anita Oberholster as the 2022 Leader of the Year.

Phaff Yeast Culture Collection grows by 6,000 strains - new NSF Award

Food Science and Technology

Dr. Kyria Boundy-Mills, curator of the Phaff Yeast Culture Collection in the Food Science and Technology department at UC Davis, received an award of $579,246 from the National Science Foundation. This will fund the transfer of professor emeritus and yeast taxonomist Dr. Marc-André Lachance’s collection of 6,000 yeast strains from the University of Western Ontario to UC Davis, expanding the Phaff collection catalog by over 50%.