FDA Partners with CDFA, WCFS and California Agricultural Stakeholders to Enhance Food Safety
November 25, 2020
FST researchers (Harris Lab) and the Western Center for Food Safety (WCFS) are partnering with FDA, California Department of Food and Agriculture (CDFA), and agricultural stakeholders from the California Central Coast in the launch of a multi-year study to improve food safety through enhanced understanding of the ecology of human pathogens in the environment that may cause foodborne illness outbreaks, specifically focusing on leafy greens.
New grant for Dr. DiCaprio will help small-scale fruit & vegetable processors
November 24, 2020
FST's Dr. Erin DiCaprio, Assistant Cooperative Extension Specialist in Community Food Safety, has been awarded a National Institute of Food and Agriculture (NIFA) grant to assist small-scale fruit and vegetable processors to be in compliance with food safety regulations such as the Food Safety Modernization Act. The grant will fund new low-to-no-cost online education and in-person workshops which will be offered in both English and Spanish by the team of collaborators, which also includes Cal-Poly Pomona, Purdue, and the University of Wisconsin, La Crosse.
Erika Estrada, a Ph.D. student in Harris Lab, participated as one of 25 attendees chosen (out of more than 160 applicants) for the Advanced Sequencing Technologies & Bioinformatics Analysis Course (Virtual) at Cold Spring Harbor Laboratories Meetings and Courses Program. She was selected as the featured student in the course for CSHL's "Visitor of the Week" interview, in which she shares her future career goals to inspire, mentor and teach future generations of students and her current research aimed at understanding microbial contamination in pistachios. Very inspiring, Erika!
Congratulations to FST's Dr. David Mills, who joins ten other UC Davis researchers on the 2020 Clarivate Web of Science Group annual Highly Cited Researchers list. This is the third year in a row that Mills has been on the list - quite an accomplishment! The list identifies exceptional scientists and social scientists who have demonstrated significant influence by publishing multiple papers that rank in the top 1 percent by citations in a particular field and year, over a 10-year period.
Congratulations to Dr. Selina Wang, the winner of the Olive Wellness Institute's inaugural Achievement Award! Dr. Wang is a Cooperative Extension Specialist in our FST Department, and Research Director of the Olive Center at UC Davis. The Olive Wellness Institute Achievement Award is awarded to someone who has contributed most to olive science or olive related research in the past 5–10 years.
DiCaprio and Marco Lead Fermented Foods Study
October 09, 2020
Congratulations to Amalie Kurtzer, Molly Spencer, Cesar Cienfuegos, and Jean-Xavier Guinard for landing on the cover of the Journal of Food Science's November 2020 issue with their sensory research article, "The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts".
It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.
“My mom made her first batch of sauerkraut this summer,” said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. “With so many of us sheltering-in-place, fermented foods are more popular than ever.”
FST at Virtual 2020 Annual IAFP Meeting, October 26-28, 2020
October 05, 2020
Several of our Food Science and Technology faculty and graduate students will be participating at the upcoming Virtual 2020 Annual IAFP Meeting, to be held October 26-28, 2020. Check out the IAFP website for the complete program information.
UC Davis Establishes Research, Training in Cultivated Meat
September 23, 2020
In an interesting new publication from the Journal of the Institute of Brewing, “Bibliometric analysis and mapping of publications on brewing science from 1940 to 2018”, a bibliometric analysis and mapping was performed (using English language peer reviewed literature from the Scopus database and mapping using the VOSviewer clustering software) in order to review the historical trends in global brewing research, identify current opportunities and emerging trends, and uncover future key drivers.
Is cultivated meat — essentially, animal protein grown under lab conditions — a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the University of California, Davis, aims to explore the long-term sustainability of cultivated meat, supported by a new grant of up to $3.55 million from the National Science Foundation Growing Convergence program, in addition to previous support from the Good Food Institute and New Harvest.