Food Science and Technology

Iron Brew Winner: Caledonian Nights

July 28, 2020

Posted by John Stumbos and Dave Jones

Cheers to the student team whose Scottish export style ale, Caledonian Nights, winner of UC Davis’ 2020 Iron Brew competition, hit the market last week.

Raw Milk May Do More Harm Than Good

June 29, 2020
Not Properly Stored, It’s a Source of Antibiotic-Resistant Microbes

Raw or unpasteurized cows’ milk from U.S. retail stores can hold a huge amount of antimicrobial-resistant genes if left at room temperature, according to a new study from researchers at the University of California, Davis. The study also found bacteria that harbored antimicrobial-resistant genes can transfer them to other bacteria, potentially spreading resistance if consumed.

CA&ES scientists are among the winners of Chancellor’s Innovation Awards

June 22, 2020

A team of scientists affiliated with the UC Davis Foods for Health Institute and entomology professor Bruce Hammock are among the recipients of the 2020 Chancellor’s Innovation Awards, which recognize faculty, project teams and community partners for their work, dedication and success in improving the lives of others and addressing the needs of society.

 

Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils

June 15, 2020
Food Scientist Says Standards Needed to Protect Consumers and Industry

Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.

Decoding Fat to Improve Human Health

January 31, 2020

There are good and bad fats, nutritionists say. But not all polyunsaturated fats, the so-called good fats, are created equal. CA&ES food chemist Ameer Taha is exploring whether eating too much linoleic acid—a type of polyunsaturated fat found mainly in vegetable oils and processed foods—can cause chronic inflammation, migraine headaches and other health problems.

The Lowdown on Home Food Fermentation

December 16, 2019
6 Tips for Home Food Fermentation 6 Tips for Home Food Fermentation

In California, fermented foods and beverages are especially trending with young people, and food safety specialist Erin DiCaprio said information is in demand.

“I get calls every day from people asking things like, ‘There’s a white film on top of my sauerkraut. Is it still safe to eat?’” DiCaprio said.

Keeping food safe from farm to table

November 25, 2019
Fun Fact

Do you know why it’s called iceberg lettuce? In 1926, Bruce Church—University of California graduate, farmer and founder of Fresh Express—developed a way to get his head lettuce from Salinas to the East Coast by loading the freshly-harvested crop in train cars and covering it with ice. As the lettuce-laden cars rolled into stations, folks would call out, “The icebergs are coming, the icebergs are coming.”

UC Davis Researchers Are Highly Cited

November 19, 2019

Sixteen UC Davis researchers have been named in the annual Highly Cited Researchers 2019 list released by the Web of Science Group, which compiles statistics on scientific publishing. The list identifies scientists and social scientists who have published multiple papers ranking in the top 1 percent by citations in a particular field and year, over a 10-year period. 

Citation counts represent how often a particular paper has been cited in other scientific publications. 

UC Davis researchers included in this year’s list are: