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.
Congratulations to FST Drs. David Mills and Bruce German, who join eleven other UC Davis researchers (and a total of 6,938) on the 2022 Clarivate Web of Science Group annual Highly Cited Researchers list. This is Mill's fourth year that he has been on the list - quite an accomplishment! And a first for German.
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.
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.
FST Ph.D. student Katherine (Katie) Uhl and her research advisor, Professor Alyson Mitchell, have published the first paper characterizing the aroma profile of blue elderflowers. Their paper, “Headspace Volatile Organic and Phenolic Compounds in Elderflowers and Elderflower Teas of Blue Elderberry (Sambucus nigra ssp. cerulea)” was selected as the cover image for October 2022 (above) for the journal ACS Food Science & Technology.
Space features 360-degree video experience with variable sounds, smells and air conditions. What makes a cup of coffee or an energy bar enjoyable is usually more than just the taste. The surrounding environment may also influence the experience.
International barley research conference at UC Davis
Zann Gates
October 13, 2022
For three days in September, after a five year hiatus, the North American barley research communities gathered at UC Davis for the combined 23rd North American Barley Researchers Workshop and 43rd Barley Improvement Conference.
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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.
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There’s a buzz in the air when students are brewing a batch of beer at UC Davis’ state-of-the-art brewing facility, the Anheuser Busch InBev Brewery. Joe Williams, Sierra Nevada Brewing Company Endowed Brewer, is featured in episode four of Thought/Space, a CA&ES video series about the special places that faculty, staff and students have found at UC Davis.
UC Davis researchers examine how different types of yeast affect flavor profile
Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.
