Making News | BFTV Cluster News

Selina Wang talks oils on The Dave Chang Show podcast

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.

Linda J. Harris presents UGA's J. G. Woodroof Lecture for 2025

Food Science and Technology

FST's Distinguished Professor of Cooperative Extension in Microbial Food Safety, Linda Harris, gave the prestigious 2025 J. G. Woodroof Lecture, which was part of the spring 2025 Provost’s Signature Lecture Series, at Department of Food Science and Technology at University of Athens, Georgia, on April 10th. (Event Flyer, PDF 2.2 MB)

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.)

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.

Food Tech Club News Fall 2024

Food Science and Technology

The Food Tech Club (FTC) is a student chapter of the Institute of Food Technologists (IFT). Our goal is to help students find connections and passion in food research, industry, and beyond! In fall quarter, we had many great opportunities to share knowledge with each other, and to bond as a community. In November, we hosted a scallion pancake food demo, aimed to teach people how to cook unique cuisines!

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.