It has only been a month since our last newsletter, but there is so much news to share from both departments and across the UC Davis campus.

For those who knew and admired Anita Oberholster, there will be a celebration of life on Monday, May 12, from 2:00 to 5:00 pm to honor and remember her. Please join us at the UC Davis Conference Center to share memories and stories or join the livestream if you cannot attend in person.

Yeast is an excellent microorganism used for fermenting foods into beer, wine and cheese. However, unwanted yeasts can also spoil dairy products, fruit juices, and more. Currently, yeast identification methods take a long time to process, but many foods are already on the market before then. To combat these problems, UC Davis researchers Hyeon Woo (Howard) Park, J. Mason Earles, and Nitin Nitin experimented with deep learning to create a yeast classification model that can provide accurate results in 1/20 of the typical time.

Think of the smell of freshly baked cookies or the sound of biting into a crisp chip. These are all attributes that make food so memorable and enjoyable. Food sensory science measures the appearance, aroma, taste, mouthfeel and texture with either machinery or human opinion to understand why consumers gravitate towards specific foods.

From the College of Agricultural and Environmental Sciences

Nestled among the rolling hills of Napa Valley and surrounded by award-winning wineries like Opus One and Robert Mondavi lies a gem of the research and winemaking world: Oakville Station.

Wine is more than just a drink. It tells a story in every glass. But in a world of Dry Januarys and Sober Octobers, what happens to the art of wine journalism? Karen MacNeil, a leader in wine education, explored this topic in her lecture, Nothing Left to Say, at the Robert Mondavi Institute on March 13, 2024.

The new year is usually a time for hope and looking forward to the future. Instead, the loss of a dear colleague and the destructive wildfires around Los Angeles consume our thoughts.

From the College of Agricultural and Environmental Sciences

Anita Oberholster, a wine chemist and professor of Cooperative Extension in the Department of Viticulture and Enology at University of California, Davis, died Saturday after a long battle with cancer. She was 50.

Having seasonal fruits and vegetables like avocados and raspberries stocked year-round in your grocery stores seems like an agricultural triumph. However, three world-renowned chefs may disagree. On December 5, 2024, Savor: Open Kitchens inspired audiences, sparked curiosity, and encouraged a new perspective on their next meal. The event showcased how food choices impact traditional cuisines, country economies, and overall food waste in America.

From the College of Agricultural and Environmental Sciences and UC Davis News.

The campus is quiet this week as the students enjoy the winter break. It's that time of year when we begin to reflect on the past 12 months and plan for 2025.