Carolina Conte, Food Science graduate and new M.S. graduate student, was featured on the Capital Bank podcast “Cero Panama – Impulsa” on October 25th. Conte and her business partner were interviewed about what makes their business (called Cero) unique and the challenges of promoting conscious consumption and sustainable food production in Panama.
Please join us on Monday, October 31 from 12:10 - 1:00 pm PST, for the Fall 2022 FST290 Seminar Series. Professor of Agricultural Plant Biology in the Department of Plant Sciences, Maeli Melotto, will present, “Plants as Vectors of Human Pathogenic Bacteria".
FST Ph.D. student Katherine (Katie) Uhl and her research advisor, Professor Alyson Mitchell, have published the first paper characterizing the aroma profile of blue elderflowers. Their paper, “Headspace Volatile Organic and Phenolic Compounds in Elderflowers and Elderflower Teas of Blue Elderberry (Sambucus nigra ssp. cerulea)” was selected as the cover image for October 2022 (above) for the journal ACS Food Science & Technology.
Space features 360-degree video experience with variable sounds, smells and air conditions. What makes a cup of coffee or an energy bar enjoyable is usually more than just the taste. The surrounding environment may also influence the experience.
Please join us on Monday, October 24 from 12:10 - 1:00 pm PST, for the Fall 2022 FST290 Seminar Series.
Associate Professor Jiandi Wan will present, “On-demand modulation of 3D-printed elastomers using programmable droplet inclusions”.
Candidates qualified for the Assistant Specialist position should have a Master’s degree in the area of food science, food safety, microbiology, or related field, or expertise consistent with four to six years of training and/or experience in the relevant area of research and specialization, or possession of a relevant baccalaureate degree plus three or more years of research experience.
For three days in September, after a five year hiatus, the North American barley research communities gathered at UC Davis for the combined 23rd North American Barley Researchers Workshop and 43rd Barley Improvement Conference.
A popular species of yeast that’s used to make beer, bread and wine is also contributing to the food industry in a different way – improving food safety. A yeast strain from the UC Davis Phaff Yeast Culture Collection is being used commercially to remove a toxic compound from fried and baked foods.
