Grad Student Emily Newman a Featured Keller Pathway Fellow

November 18, 2022
Keller Pathway Fellow Emily Newman Recovering and repurposing waste streams from the food and beverage industries

Emily Newman is a graduate student in the Food Science and Technology Graduate Group at UC Davis. She conducts research in the brewing lab, focused on upcycling waste from the brewing industry. Emily earned a B.S. in food science and technology from UMass Amherst and  has worked as a researcher at UMass Amherst and North Carolina State on plant protein and plant-based alternatives.

Glen Fox receives Outstanding Service Award from UC Davis CPE

November 14, 2022

FST's Anheuser-Busch Endowed Professor of Malting and Brewing Sciences, Dr. Glen Fox, received an Outstanding Service Award for 2022 from UC Davis Continuing and Professional Education (CPE).  The award celebrates the dedication, enthusiasm, excellent teaching and service by the instructors on behalf of UC Davis CPE.  The awards were presented at the Outstanding Service Awards and Instructor Appreciation Reception on September 8th.  

Grad student Carolina Conte featured in podcast

October 31, 2022
Carolina Conte, Food Science graduate and new M.S. graduate student, was featured on the Capital Bank podcast “Cero Panama – Impulsa” on October 25th.  Conte and her business partner were interviewed about what makes their business (called Cero) unique and the challenges of promoting conscious consumption and sustainable food production in Panama.
Yeast Strain from UC Davis Phaff Yeast Culture Collection Being Used to Improve Food Safety Zann Gates October 11, 2022
A popular species of yeast that’s used to make beer, bread and wine is also contributing to the food industry in a different way – improving food safety. A yeast strain from the UC Davis Phaff Yeast Culture Collection is being used commercially to remove a toxic compound from fried and baked foods.