The food science and technology major offered at UC Davis is a well-rounded mix of theory and practice, with a hands-on learning approach being both effective and expected at California’s No. 1 agricultural school.  This program is internationally recognized and is one of only 88 IFT HERB approved programs , but how did this niche major come to be?

UC Davis is gearing up for the end of the quarter, and our final Savor for the academic year is next week.

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

Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.

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

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.

Being a wine enthusiast, I eagerly research the terroir, or sense of place, of each wine I drink. Whenever I open a bottle, I want to dig deeper than general facts about the region where the wine came from. I enjoy reading any information I can find about the vineyard’s soil, climate, or terrain, in addition to the specific practices, the winemaker implemented when crafting the wine. I’m a sucker for the wineries that list all sorts of details on the label or the website; I feel so much more connected to these wines. When I drink them, I can appreciate what made them this way.

On February 3, 2021, Thalia Hohenthal and Rebecca Kuehn from Guittard Chocolate joined Dr. Selina Wang from the UC Davis Olive Center for Sips and Bites: The Many Flavors of Chocolate. Many who joined asked our presenters questions that were not answered during the allotted time, so we're posting them here. To watch the full presentation, visit our Youtube channel. Please navigate these general topics.