Important

Improving Pig Diets to Prevent Antimicrobial Resistance

Researchers from UC Davis and universities in Denmark and the Netherlands are joining forces in a new research project to reduce the need for antibiotics in pig production by improving intestinal resilience in developing piglets. The $21.2 million, 5-year PIG-PARADIGM project is funded by the Novo Nordisk Foundation.

Dr. Josephine Ampofo, Dr. Fernanda F.G. Dias, and Ph.D. Candidate Erika Estrada Awarded Professors for the Future Fellowships

Food Science and Technology

The 2022-2023 cohort of the Professors of the Future program includes one graduate student from the Food Science Graduate Group and two postdoctoral scholars from the Department of Food Science and Technology. The program fosters leadership skills in outstanding graduate students and postdoctoral scholars to prepare them for successful careers in an increasingly competitive professional environment. As part of the program, fellows design and execute projects to enhance the professional development of their peers.

Jelly Ice Interview shared on CBS Mornings to National Audience

Food Science and Technology

CBS Mornings did an interview with FST's Luxin Wang, BAE's Gang Sun and Jiahan Zou on their reusable, compostable "jelly ice" research development, which was shared nationally to their 2.26 million subscribers, all potential viewers of the video. Embedded below with direct link here: https://www.youtube.com/watch?v=UPkeKpb1JhA (YouTube, 4:24 min)

The Reach and Result of a Food Science Story – Jelly Ice Cubes

Food Science and Technology

Remember the news about the innovative, reusable, non-molding “jelly” ice cubes from November 2021, developed by UC Davis researchers, including Bio and Ag Engineering’s Gang Sun and Jiahan Zou, and Food Science and Technology’s Luxin Wang? (Original story here: https://www.ucdavis.edu/food/news/uc-davis-researchers-develop-ice-cube…).

UC Davis FST Graduates Develop Allergen-free Ice Cream

Food Science and Technology

Most people love eating a scoop of ice cream, but it’s not a treat that everyone can enjoy. A group of students who studied in the Department of Food Science and Technology created an innovative frozen dessert that is free of dairy, nuts and soy, making it something that people who have food allergies can savor.