Important | 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.

UC Davis Yeast Discovery Paves the Way for New Eco-friendly Cleaning Products

Food Science and Technology

Over a decade ago, researchers at UC Davis noticed something unusual while studying yeast: tiny oil droplets sinking to the bottom of a flask. The strain of yeast was producing a natural compound with soap-like properties, and now it’s being developed as an ingredient in cleaning products that are gentle on skin and environmentally friendly.

New! Food Tech Club Alumni Network Interest Form

Food Science and Technology

The Food Tech Club (FTC) at UC Davis is starting a Food Tech Club Alumni Network. We are currently looking to find alumni who would be willing to serve as network leaders as we first build this network. The current goals of the network are to help alumni stay connected to each other and to stay updated on the activities of the Food Tech Club. Sign up if you are interested in learning more about being a network leader and help us spread the word to your UCD community!

Maria Marco on NPR's Morning Edition - Secret superfood in white rice and pasta

Food Science and Technology

Can you change "bad" carbs into "good" ones? In this very interesting story featuring FST's Maria Marco, "There's a secret superfood in white rice and pasta: Here's how to unlock it", from NPR's Morning Edition, May 12th, you'll learn about resistant starch, and how to convert "naughty" white rice and pasta into a slower-digesting form that is friendlier to our blood sugar because it contains more resistant starch (fiber).

Selina Wang talks oils on The Dave Chang Show podcast

Food Science and Technology

FST's Selina Wang is the guest on today's The Dave Chang Show podcast, where she, Dave, and host Chris Ying discuss the hot topic of seed oils and other cooking oils - what is healthy and why? Dave shares his opinions as a chef and restaurateur, and Selina explains some chemistry, along with factors like dose, time, temperature, and the fact that people are not rats. Tune in at 14:46 minutes for the start of her segment, which ends around 1:01 hr. The whole video is 1 hr. 25 min and is rated explicit for language.

What to Know About Processed and Ultra-Processed Food

Food Science and Technology

Experts Weigh In on the Debate Behind How Processed Foods Could Affect Health Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors — all with long ingredient lists.

Kasey Schalich wins GPA Young Researcher Award for Fundamental/Primary Research

Food Science and Technology

A big congratulations to Dr. Kasey Schalich, currently a postdoctoral researcher in David Mills' lab in the Department of Food Science and Technology, who has won the Global Prebiotic Association's Young Researcher Award for Fundamental/Primary Research in their 5th Annual Global Prebiotic Association Researcher Grant.

The Gut Health Benefits of Sauerkraut

Food Science and Technology

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.

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.

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.