Peaches, grapes, tomatoes and olives – some of California’s specialty crops that have been the subject of numerous research projects at UC Davis are also a prominent feature in a colorful art display at the home of the Department of Food Science and Technology.
A large vinyl display was recently unveiled in the Robert Mondavi Institute (RMI) complex. It was created using images of three historical batik cloth panels that depict California agricultural motifs.
Raise a glass to the newest beer in town: a Scottish export ale created by UC Davis students that is due to go on sale this week. Mighty Gale Ale’s production by Sudwerk Brewing Co. of Davis was the prize for the students and their ale having won the 2022 UC Davis Iron Brew Competition among brewing science students.
A complex, but easy-drinking Scottish export ale, with a copper hue and hints of caramel, was crowned the top beer at this year’s Iron Brew competition.
Most people love eating a scoop of ice cream, but it’s not a treat that everyone can enjoy. A group of students who studied in the Department of Food Science and Technology created an innovative frozen dessert that is free of dairy, nuts and soy, making it something that people who have food allergies can savor.
Connections that UC Davis scholars built across campus and continents have led to a $298,000 National Science Foundation award to engage with Inuit fermenters in Greenland and support them in identifying the challenges and opportunities for creating a resurgence in Inuit fermented foods. Their research is part of “Navigating the New Arctic,” one of NSF's 10 Big Ideas.
Scientists Will Investigate Microbes in Fermented Fruits and Vegetables
It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.
“My mom made her first batch of sauerkraut this summer,” said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. “With so many of us sheltering-in-place, fermented foods are more popular than ever.”
Distinguished food science and technology alumna Margaret Lawson (’77, M.S.’79) recently made an estate commitment to her alma mater that will make a profound difference in the development of future food scientists at UC Davis.
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.
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.
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.
