Research

Cartoon image of dave chang for his podcast, on colorful background

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. 

Amy Fletcher and student in pilot plant making ice cream

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.
Glass jar of red brine and cabbage next to a cut half-head of red cabbage.

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.

closeup of light shining through veins & stem on a green leaf

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.

UC Davis researchers are conducting a study with Korean-style corndogs to see how surroundings can influence people’s preferences. This popular street food features mozzarella cheese coated in a thick, crispy batter, deep-fried, and topped with French fry pieces, ketchup and a sprinkle of sugar. Photo by: Jael Mackendorf, UC Davis

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.

Many tomatoes of varying colors on a table

What Is Processed Food? It Depends on Who You Ask

Food Science and Technology
Professor Charlotte Biltekoff's New Book Examines Tensions Between Americans and the Food Industry
  •  

In her new book, Real Food, Real Facts: Processed Food and the Politics of Knowledge, Charlotte Biltekoff explores friction between the U.S. public and food industry marketers when it comes to food processing. 

 

Biltekoff, who has a joint appointment in the Department of Food Science and Technology and Department of American Studies at UC Davis, straddles these two worlds — the food industry and cultural studies. 

Subscribe to Research Content