Research

NSF Grant Will Fund Food and Tech Study

October 16, 2018

Technological innovation is transforming agriculture and a UC study funded by a $492,000 grant from the National Science Foundation will explore the booming connections between new technologies, agriculture and food. Charlotte Biltekoff, associate professor and chair of the UC Davis College of Letters and Science’s American studies program, is part of the multi-campus study team.

Professor Ben Montpetit leads study awarded $1M Keck Foundation grant Andrea Thompson October 04, 2018
 

Researchers at the University of California, Davis, and the University of Alberta, Canada, have made preliminary discoveries about how Zika and hepatitis C viruses reproduce at the cellular level, providing new insight into a family of viruses that also includes West Nile and dengue. Now their cutting-edge research will be supported by a $1 million grant from the prestigious W.M. Keck Foundation. The foundation primarily focuses on pioneering efforts in the areas of medical research, science and engineering, and undergraduate education.

FST Professor David Mills featured in UCD News story on Bifidobacterium research Andrea Thompson September 28, 2018

Dr. David Mills' research on the gut microbe Bifidobacterium is featured in a recent UCD News story.  The microbe can help keep antibiotic resistant infections at bay, according to his research.

Dr. Mills was a senior author on a research article called Bifidobacterial Dominance of the Gut in Early Life and Acquisition of Antimicrobial Resistance.  He was quoted, along with Post-doc Diana Taft, who was first author of the publication.

BASF collaborates with FST researchers on human milk oligosaccharides

July 30, 2018

The University of California, Davis (UC Davis), and BASF announced a collaboration to unlock new benefits of human milk oligosaccharides (HMOs). The long-term objective of this strategic research partnership is to develop and validate second-generation HMO molecules as potent bioactive compounds that can influence the establishment and maintenance of the gut microbiome and provide benefits beyond the gastrointestinal tract, such as brain health, for infants, children and adults.

Research Spotlight: Dr. Ron Runnebaum - Sustainable Use of Natural Resources Andrea Thompson July 26, 2018

Dr. Runnebaum’s lab works on developing processes for more sustainable use of our natural resources, including those important in winemaking. These processes often involve the development and use of solid materials that can be regenerated and reused and can both replace the use of chemicals and reduce solid waste produced. For example, researchers in the lab have begun studying alternatives to bentonite for protein fining by using solid materials as adsorbents in a continuously operated column.

Recap of recent Wine Flavor 101 programs

July 11, 2018

On June 4th the Department organized a Wine Flavor 101 program on campus titled “Managing Red Wine Quality”. After an overview by Anita Oberholster (Cooperative Extension Specialist in Enology), a great selection of talks by Professors Dave Block, Jim Harbertson and Andy Waterhouse covered topics such as the impact of cap management, fermentation temperature, extended maceration, exogenous tannins and micro-oxygenation on wine composition and potentially quality. The findings of many of these research studies were supported by wine tastings.

Boundy-Mills (FST), Jeoh (BAE) and Hernes (LAWR) receive USDA-AFRI bioproducts grant

June 06, 2018

Kyria Boundy-Mills (Food Science and Technology), Tina Jeoh (Biological and Agricultural Engineering) and Peter Hernes (Land, Air and Water Resources) received a $500,000, 2-year award from USDA-AFRI Sustainable Bioenergy and Bioproducts challenge area. The objectives of this funding program were to develop novel technologies to convert the lignin or nanocellulose fractions of lignocellulose to value-added materials.

Dr. Diane Barrett featured in NPR news story Andrea Thompson May 18, 2018

Dr. Diane Barrett, Cooperative Extension Specialist Emerita, was recently featured in a news story on National Public Radio (NPR). 

Dr. Barrett explained her research for a news story titled "Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh".

Listen to Dr. Barrett speak, or read the news story, on the NPR website.