Students

On Picnic Day, FST treats guests to ice cream

April 30, 2018

On behalf of the Department of Food Science and Technology, we want to thank everyone for helping make Picnic Day a success!

Yet again we had a popular exhibit with long but friendly lines of guests waiting as students handed out vanilla ice cream with dark chocolate chips. The ice cream lasted long, throughout the entire duration of Picnic Day from 10am to 2:30pm. We even handed ice cream out past our official end time until the volunteer shifts ended.  All in all, approximately 3,500 servings were distributed!

Great job to all the FST volunteers!

Student Spotlight: Undergraduate Renee Berkus

April 19, 2018

Renee Berkus is a fourth-year undergraduate student in the Department of Viticulture and Enology.  She is from Santa Barbara, California where she has returned home the last three summers to spend time with family and gain harvest experience.  Renee’s family is made up of architects, contractors, and interior designers, so she grew up deeply immersed in artistic work.  She hadn't been exposed to the wine industry until she came to UC Davis and became surrounded by it.    

PhD candidate in Marco Lab selected to work in Uganda

April 18, 2018

Annabelle Yu, a 4th year PhD student in the Marco lab, was selected to travel to Uganda this year as part of a Trellis Fund Project from the Feed the Future Innovation Lab for Horticulture. She will join the Mwino Group to focus on enhancing shelf-life of fruits and vegetables for off-season supply.

The Feed the Future Innovation Lab for Horticulture's website explained they have "awarded 15 new Trellis Fund grants to organizations in Africa and Asia, matching these new projects to 16 graduate students who will provide agriculture expertise requested by the organizations.

Course Profile: FST 298 - Design Thinking for Food

April 16, 2018

FST 298 Design Thinking for Food seeks to train the next generation of food system innovators to integrate social and technical approaches to addressing complex food system challenges by using the tools of Design Thinking and drawing on the insights of Food Studies. Design Thinking is an approach to innovation that takes technical feasibility and business viability seriously, but its unique strengths come from its insistence on centering the experience of people, including users, collaborators and stakeholders.

Marie and William Cruess Scholarships awarded to nine FST students

April 16, 2018

Nine FST juniors and seniors were recently awarded Marie and William Cruess Scholarships at the NCIFT-sponsored Food Science and Technology Showcase on March 1.  This banquet was created as an annual event to bring together industry, faculty, and students, and to recognize student accomplishment.  The award recognizes Mrs. Marie and Professor William Cruess, who was a pioneer in the production of fruit juice beverages, concentrates, and syrups.

Food Science Graduate Student Association tours Jelly Belly factory

February 23, 2018

The UC Davis Food Science Graduate Student Association organized a tour at the Jelly Belly factory in Fairfield.

On February 21st, 2018, Food Science graduate students and visiting scholars went to visit the Jelly Belly factory.  They were warmly welcomed by Reg Nelson, Jelly Belly's Director of Global Procurement (who is also a member of the Food Science and Technology Department's industry advisory board), and Irena Miles, Director of Regulatory and Research & Development.