April 2018

student in lab

A new direction for VEN 124L – Winemaking Laboratory

Viticulture and Enology

In the Fall of 2017, Dr. Hildegarde Heymann stepped into the huge shoes left by Dr. Linda Bisson, who recently retired.  Linda taught the VEN 124L winemaking course for over thirty years and had placed her stamp all over it. When Hildegarde found out that she was designated to teach the class she realized that no one expected her to continue the course in exactly the same fashion.

Students at Picnic Day

On Picnic Day, FST treats guests to ice cream

Food Science and Technology

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!

Renee Berkus

Student Spotlight: Undergraduate Renee Berkus

Viticulture and Enology

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.    

Dr. Winter

Dr. Carl Winter featured in NBCnews.com

Food Science and Technology

Dr. Carl Winter, Cooperative Extension Specialist and Vice Chair of FST, was recently featured in a news story on the NBC news website. 

In it, he explains that the list of the "Dirty Dozen", or the fruits and vegetables with the largest quantity of chemical residue from pesticides should be considered from a scientific viewpoint to truly understand if there's any harm in eating them.

Annabelle Yu

PhD candidate in Marco Lab selected to work in Uganda

Food Science and Technology

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.

design thinking for food class

Course Profile: FST 298 - Design Thinking for Food

Food Science and Technology

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.

Cruess Scholars

Marie and William Cruess Scholarships awarded to nine FST students

Food Science and Technology

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.

team at portuguese winery

Professor and Chair David Block returns from sabbatical

Viticulture and Enology

Department Chair Dr. David Block returned in January from a three-month sabbatical trip to Europe and South Africa. Along the way, he had the opportunity to connect with wonderful hosts! Some were old friends, some were alumni, and some were new friends that he made along his trip through Portugal, Spain, Italy, France, Germany, and South Africa.

Dr. Block says, "Thanks to all. It was great to make new connections to wineries and research centers around the globe and to strengthen our connections."

Dr. Harris

Dr. Linda Harris elected as a Fellow of the Institute of Food Technologists (IFT)

Food Science and Technology

We are pleased to announce that Dr. Linda Harris, FST Chair, has been elected as a Fellow of the Institute of Food Technologists (IFT). IFT Fellows represent a tiny fraction of IFT’s membership and selection as a Fellow recognizes evidence for exemplary accomplishments in the areas of scholarly advancement, service to the food science and technology profession, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and improvement of the human condition via food science and technology.