November 2018

Assistant Professor in Sensory and Consumer Science

Food Science and Technology
The Department of Food Science and Technology in the College of Agricultural and Environmental Sciences is recruiting an Assistant Professor specializing in sensory and/or consumer science with a PhD in sensory science, consumer science, food science, neurophysiology & behavior, psychology, behavioral nutrition, behavioral economics, marketing or a related field.
Ryan Dowdy

FST PhD graduate Ryan Dowdy managing ISS food systems

Food Science and Technology

Dr. Ryan Dowdy is a former PhD student in Associate Professor Chris Simmons' lab. 

Dowdy was recently hired by NASA as the Food Systems Manager for the International Space Station.  He was interviewed by the Washington Post recently for a "KidsPost" article about what astronauts eat, as part of a larger series of articles about U.S. human spaceflight.  The article is titled "Ever wondered what’s on the astronauts’ menu?"

Students in France

VEN 3 in France: Introduction to Winemaking

Viticulture and Enology

One of the Department's more popular courses for non-majors and a required course for majors is VEN003, also known as Introduction to Winemaking. The curriculum includes an overview of the history of wine, viticulture, fermentation, winery operations, the physiology of wine consumption, wines produced in California and other major wine-producing regions and finally, the sensory evaluation of wine. Throughout the regular academic year, the course is taught to hundreds of UC Davis students, who want to learn more about wine. 

Student group in France

VEN 3 Summer Session in France with Chik Brenneman

Viticulture and Enology

One of the Department's more popular courses for non-majors and a required course for majors is VEN003, also known as Introduction to Winemaking. The curriculum includes an overview of the history of wine, viticulture, fermentation, winery operations, the physiology of wine consumption, wines produced in California and other major wine-producing regions and finally, the sensory evaluation of wine. Throughout the regular academic year, the course is taught to hundreds of UC Davis students, who want to learn more about wine.