The Department of Food Science and Technology at the University of California, Davis invites applications for a lecturer positions to teach FST104L – Food Microbiology Laboratory during the Spring 2018 Quarter. See http://foodscience.ucdavis.edu/ for course descriptions.
A big congratulations to Dr. Maria Marco's lab for their Grand Prize win in the UC Safety Services 2024 Laboratory Safety Awards Program! The Marco lab was the semi-finalist for the College of Agricultural and Environmental Sciences, and won the grand prize against five other semi-finalists; one each from the College of Letters & Science, the College of Biological Sciences, the College of Engineering, the School of Veterinary Medicine and the School of Medicine.
Poll Zhang, an undergraduate in Dr. Alyson Mitchell's lab, presented in the 2024 Summer Undergraduate Research Center Symposium. Poll received an undergraduate fellowship from the Innovation Institute for Food and Health. This was a six-week fellowship that resulted in her talk, titled “Almond Shells: An Innovative Solution for Winery Wastewater and Their Potential as a Health-Enhancing Food Supplement”, which you can see her presenting in the pictures below.
A big congratulations to Food Science and Technology's Drs. Maria Marco (Food Science Graduate Group) and Alyson Mitchell (Agricultural and Environmental Chemistry Graduate Group) for each receving the Graduate Studies 2024 Graduate Program Advising and Mentoring Award!
This comprehensive food packaging course covers essential topics such as the fundamental functions and definitions of packaging; the interactions between food, packaging, and the environment; and the properties of various packaging materials. Students explore current packaging trends, techniques for determining food shelf-life, and specialized packaging methods for dry, moisture-sensitive, heat-processed, and frozen foods, as well as beverages. The course also delves into advanced concepts like Modified Atmosphere Packaging (MAP), sustainable packaging practices including material reduction and recycling, and an overview of food packaging laws and regulations.
Did you know that the popular Dole Whip frozen treat was invented by a young UC Davis Food Science graduate? Kathy Westphal '82, at 24 years old, created the product in her first job at Dole after she graduated. Read the complete story in Benjy Egel's "How a young UC Davis graduate invented Dole Whip, a Disney theme park staple".