Faculty | BFTV Cluster News

Lecturer – FST104L Food Microbiology Laboratory

The Department of Food Science and Technology at the University of California, Davis invites applications for a lecturer positions to teach FST104L – Food Microbiology Laboratory during the Spring 2018 Quarter. See http://foodscience.ucdavis.edu/ for course descriptions.

Ask the Experts: What are ultra-processed foods and how do they impact our health?

Food Science and Technology

Three UC Davis experts answer your questions to provide insight based on research. Diet. Just the word alone can trigger an uneasy feeling and heated discussions with seemingly endless flavors of recommendations.

Selina Wang on cooking oils, for The Washington Post

Food Science and Technology

FST's Dr. Selina Wang is quoted extensively in a March 7, 2025 story in The Washington Post, "Which oil do you cook with? The answer can impact your health. Extra-virgin olive oil has the most scientific evidence for its health benefits. But avocado and high-oleic vegetable oils are also good for your health." (Paywall applies.)

Mills, Harris Weigh in on Raw Milk Cocktail Safety (LA Times)

Food Science and Technology

Note: The author gave UC Davis Food Science and Technology permission to repost the complete text and header picture from his article for purposes of education/non-profit use, since FST professors David Mills and Linda Harris are quoted in the story. Links may be behind paywalls.

CAES Coffee and Conversations - with Chris Simmons, March 20, 2025

Food Science and Technology

Food Science and Technology Updates from Chris Simmons

Food Science and Technology Alumni and Friends!

New Center Expands Food Safety Training and Support for Growers

Food Science and Technology

Small and diverse farms are a vital part of California’s food system, but navigating food safety regulations can be challenging, especially for those with limited access to training and resources. To bridge this gap, UC Davis is leading an effort to establish the California Center for Food Safety, a new hub offering growers the education and support they need to meet food safety standards.

Maria Marco Among 65 Fellows Elected to the American Academy of Microbiology

Food Science and Technology

Washington, D.C. – February 14, 2025 – The American Academy of Microbiology (the Academy) has elected Maria Marco and 64 peers to the Class of 2025.

Learn about yeast and other amazing living things at UC Davis Biodiversity Museum Day, Feb. 8, 2025

Food Science and Technology

Nine UC Davis biological collections including the Phaff Yeast Culture Collection are all having open houses the same day, Saturday, Feb 8, 2025! More information at the UC Davis Biodiversity Museum day event website. The yeast collection exhibits will be open 10:00 am - 2:00 pm in the Robert Mondavi Brewery, Winery and Food Pilot Facility.

A Sensory Experiment with Korean Street Food

Food Science and Technology

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.