Students

Phaff Yeast Culture at UC Davis Biodiversity Museum Day, Feb. 18th

January 17, 2023

The Phaff Yeast Culture Collection is participating in the 11th annual UC Davis Biodiversity Museum Day on Saturday February 18, 2023. The yeast displays and activities will be open from 10AM to 2 PM at the Robert Mondavi Institute Brewery, Winery and Food Processing facility. Come explore the exhibits about yeast, hear about the latest discoveries from the Phaff collection, and tour the teaching winery and brewery.

Remember food safety during an emergency Zann Gates January 04, 2023

In light of the recent storms we have had, and with more storms on the way, Food Science and Technology Cooperative Extension faculty Erin DiCaprio and Linda J. Harris would like to remind our colleagues, including those in the food industry (as well as the public at large) that we have information resources for food safety during emergencies highlighted on our UC Food Safety webpage.

Course Profile: VEN 170, Wine Regulations

December 21, 2022

This one-credit course covers regulations in the wine industry, including regulation at the local, state, and federal levels. We cover this material with the help of outside speakers in a seminar style. Topics that are covered include regulation by the Alcohol Tobacco Tax and Trade Bureau (TTB), Alcoholic Beverage Control (ABC), Occupational Safety and Health Administration (OSHA), and the Food Safety Modernization Act (FDA/FSMA), as it applies to grapes and wine.

Student Profile: Alberto Arduino

December 21, 2022

 Degree/Focus/interest areas:
I am a second-year master's degree student in Viticulture and Enology. My main interest is the chemistry of wine. It just fascinates me. My research topic is focused on grape phenolic extractability and the development of a fast, easy, high-throughput method for its evaluation. 

Where are you from originally?
Turin, Piedmont, Italy 

Marco on Science Café, December 14th, 2022

December 05, 2022

FST Professor Maria Marco will be featured on Science Café Wednesday, December 14th, in a conversation with Professor Jared Shaw titled "Eat Your Microbes! What are Fermented Foods and Why Do we Eat Them?" The event is at G Street Wunderbar, 228 G Street, downtown Davis at 5:30 pm.  

FST 290 Seminar Series - November 28, 2022

November 23, 2022

Please join us on Monday, November 28 from 12:10 - 1:00 pm PST, for the last seminar in the Fall 2022 FST290 Seminar Series.  

Professor Luca Cocolin from the University of Torino, Italy will present, ”Microbiome in the food system: challenges and opportunities”.

Spice Containers Are Probably the Dirtiest Items in Your Kitchen?

November 21, 2022
Just in time for the holidays – a food safety reminder for all home cooks. FST’s Linda J. Harris, in a VeryWellHealth article by Stephanie Brown, “Spice Containers Are Probably the Dirtiest Items in Your Kitchen” recommends making a habit of washing your hands, moving potentially-contaminated items directly to the dishwasher or sink, and cleaning and sanitizing the counters as you cook.

Grad Student Emily Newman a Featured Keller Pathway Fellow

November 18, 2022
Keller Pathway Fellow Emily Newman Recovering and repurposing waste streams from the food and beverage industries

Emily Newman is a graduate student in the Food Science and Technology Graduate Group at UC Davis. She conducts research in the brewing lab, focused on upcycling waste from the brewing industry. Emily earned a B.S. in food science and technology from UMass Amherst and  has worked as a researcher at UMass Amherst and North Carolina State on plant protein and plant-based alternatives.

FST 290 Seminar Series - November 21, 2022 Zann Gates November 17, 2022

Please join us on Monday, November 21 from 12:10 - 1:00 pm PST, for the Fall 2022 FST290 Seminar Series.  

Professor Maria Marco will present, “Tapping into the metabolic and functional potential of lactobacilli in fermented foods".