You are invited to attend the Food Science department seminar on Wednesday May 11, 2022 at 4:10 PM PDT. For the remainder of this quarter, the first year Food Science graduate students will present their research. This is a great way to see what is going on in other labs.

Hanna Louvau, M.S. student, Linda Harris lab, will present “Understanding growth and survival of Salmonella throughout the fermentation process of cashew cheese”

Jane Ong, Ph.D. student, Julien Delarue lab, will present “Sensory categorization of plant-based and dairy milks”

You can attend in person in room 1207 RMI South, or virtually by Zoom: https://ucdavis.zoom.us/j/98032142511

See attached PDF flyer for more information.

Mark your calendar for spring quarter 2022 seminars:

May 18

Truc Pham, M.S. student, Daniela Barile lab, “Analysis and characterization of plant proteins”
Maany Ramanan, Ph.D. student, Glen Fox and Christine Diepenbrock labs, “Impact of environment and genotype on the starch quality of malting barley” 

May 25

Sadia Sattar, Ph.D. student, Taha lab, “Natural milk fat globules for in situ generation of bioactive lipids for targeting inflammation”
Emily Weintraut, Ph.D. Student, Glen Fox Lab, “NABLAB: Finding natural low-alcohol yeasts for beers”

June 1 

Jessica Young, M.S. student, Glen Fox lab, “Hop creep: Quantified, understood and solved”
(NOTE DATE CHANGE) Alisha Kar, Ph.D. student, Gail Bornhorst lab, “Understanding the effects of different processing technologies on the digestion process and health”