February 2021

FST's Glen Fox on The Brü Lab Podcast: Comparing Mash Methods

Glen Fox joined Brülosophy contributor Cade Jobe in The Brü Lab this week to talk about his research comparing various mash methods and liquor-to-grist ratios using infrared spectroscopy. Listen to the conversation in Episode 002, "Comparing Mash Methods w/ Dr. Glen Fox" here: https://brulosophy.com/podcasts/the-bru-lab/

FST student, a new bakery co-owner, featured in Davis Enterprise column

Food Science and Technology

Congratulations to Zoe Mitchell, senior student in Food Science and Brewing, for her mention in Wendy Weitzel's "Comings and Goings" column in the Davis Enterprise on February 19th! The column, "Mobile and delivery food businesses find their niche", features Zoe and her micro-bakery co-owner Casey Hardi describing their community-supported bakery, Bran & Ash, which operates mainly on a weekly CSB (Community Supported Bread) subscription basis. The bakery's focus is on local ingredients, natural fermentat

Unit 18 Lecturer for FST298 – Spring 2021

Food Science and Technology

The Department of Food Science and Technology at the University of California, Davis invites applications for a lecturer positions to teach FST 298 – Design Thinking for Food during the Spring 2021 Quarter. Qualified candidates will have a Master’s Degree in food science or a related field and expertise Design Thinking. Qualified candidates will have experience practicing Design Thinking as a tool for problem solving and innovation in the food system and university teaching experience. Qualified candidates will have Experience with multidisciplinary collaboration. Experience with teaching Design Thinking, and teaching remotely are also desired.

S. Wang Lab accepting PURE avocado oil samples from producers around the world

Food Science and Technology

Avocado oil is increasing in popularity and being produced in more countries and more regions within the country. The S. Wang Lab in the Department of Food Science and Technology is committed to help establish fair standards to protect honest producers, professional buyers and consumers.

Alyson Mitchell elected ACS Division Councilor

Food Science and Technology

Congratulations to Alyson Mitchell, who has been elected to a three-year term as a Councilor for the Division of Agricultural and Food Chemistry of the American Chemical Society. Councilors represent their constituents as part of the governing body of the American Chemical Society. She was also elected to serve on the ACS Committee on Public Relations and Communications (CPRC).

Glen Fox featured on MBAA podcast #200, "Storming the Congress Mash"

Food Science and Technology

FST's Glen Fox, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences, was a special guest on the Master Brewers Association of the Americas podcast #200, "Storming the Congress Mash", along with Mary-Jane Maurice.

Podcast Host John Bryce shares:

Apply for a Roots Fund Scholarship

Viticulture and Enology

The Roots Fund is a non-profit organization focused on securing the pathway for the Black, Indigenous & LatinX community in wine. Built to create financial support, mentorship, and job placement opportunities. The Roots Fund is out “doing the work,” to create inclusivity for BIPOC in the wine industry. Scholarship applications are open now through March 5th, 2021.

Visit the Roots Fund Website

Apply for a Roots Fund Scholarship

Assistant Project Scientist - Mills Lab

Food Science and Technology

The position of Assistant Project Scientist is 100 % time employment at a 1 year position from date of hire. With a possibility of extension depending on funding .

Meet Your Food Science Faculty - Feb. 26, 2021

Food Science and Technology

Current and prospective students are invited to join our faculty panel (Drs. Daniela Barile, Bruce German, and Jennifer Smilowitz) for an open discussion about their research, teaching and a Q&A session on Friday, February 26, 2021. Reserve your spot and submit your questions at: http://bit.ly/foodscifacfeb2021.

This event will repeat monthly through May 2021 with a rotating panel of faculty members.