Research

UC Davis to Lead New Artificial Intelligence Institute for Next-Generation Food Systems Zann Gates August 26, 2020

Food Science and Technology faculty and affiliates including Nitin Nitin (also Bio & Ag Engineering), Jennifer Smilowitz, Chris Simmons, Luxin Wang, Ned Spang, David Mills, and Bruce German are all part of the newly funded NSF-NIFA AI Institute for Next Generation Food Systems, described in the UC Davis News story below.  

Research Profile: Mason Earles Caroline Firman August 10, 2020

Dr. Mason Earles joined UC Davis in the Fall of 2019 as an assistant professor in the Departments of Viticulture & Enology and Biological and Agricultural Engineering. Prior to coming to UC Davis, he worked at Apple, Inc.

White Paper: Successful management and mitigation of smoke exposed grapes: A needs assessment of the Pacific Coast grape and wine industry

August 04, 2020

In recent years, the grape and wine industry in the western United States has experienced repeated smoke exposures from wildfires. These have resulted in wines with characteristic off aromas and flavors that have come to be known as smoke taint. There are examples of smoke tainted wines from at least five of the past ten vintages from California, Oregon or Washington State; all three states produced affected wines in 2017 and 2018.

Raw Milk May Do More Harm Than Good Zann Gates June 30, 2020
Not Properly Stored, It’s a Source of Antibiotic-Resistant Microbes

A team of University of California, Davis researchers, including co-author and FST's Peter J. Shields Chair of Dairy Food Science David Mills and postdoctoral researcher Jinxin Liu, found that raw or unpasteurized cows’ milk from U.S.

Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils

June 19, 2020
FST's Selina Wang Says Standards Needed to Protect Consumers and Industry

Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.

Luxin Wang is PI on Major NIFA Food Safety Grant to Reduce Foodborne Illness

June 18, 2020

UC Davis received nearly $1 million (of $8 million awarded nationally) for two grants from the National Institute of Food and Agriculture (NIFA) in the subject area Food Safety and Defense. The overall grant program is to develop tools to detect and eliminate allergens, infections, or other contaminants in foods. NIFA support enables scientists to develop new and innovative technologies for food processing, manufacturing, and packaging that ensure a safe and abundant food supply. The grants are part of NIFA’s Agriculture and Food Research Initiative (AFRI).

Safe Transfer of High-Proof Ethanol Using Pumps

March 27, 2020

High-proof (e.g. 70%) ethanol can be an effective sanitizing agent against the coronavirus causing COVID-19.  Spraying of small winery surfaces or equipment for sanitization with this solution is not problematic, especially in a well-ventilated area.  However, pumping high proof ethanol (for the purpose of creating sanitizing solution or sanitizing large pieces of equipment) using a normal winery pump could be hugely dangerous (explosion hazard) and should be avoided

The Phaff Yeast Culture Collection on "After Dark" Series

March 09, 2020
The Phaff Yeast Culture Collection will be part of the weekly Thursday evening “After Dark” series at the Exploratorium this Thursday March 12, from 6:00 to 10:00 PM. Visitors can learn how we use yeast to make many different fermented foods and beverages, view microbes from some foods and beverages under the microscope, see and smell different species of yeast, and learn about the current research going on at the Phaff Yeast Culture Collection.