Food Science & Technology

A Tealightful Tasting

As a viticulture and enology student, I have become accustomed to the process of wine tasting through my years of study and practice. The process has remained romantic while becoming systematic to me--I see, swirl, sniff, sip, savor the wine. During the Robert Mondavi Institute’s Sips and Bites event “Exploring the World of Artisanal Tea,” I learned that this same tasting approach also applies to tea, the most consumed prepared beverage in the world.

UC Davis Researchers Develop Ice Cube That Doesn’t Melt or Grow Mold

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

Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs. 

These plastic-free, “jelly ice cubes” do not melt, are compostable and anti-microbial, and prevent cross-contamination. 

Will Conventional Cattle Farming Become MOOt?

Ironically, the same night that I attended the Robert Mondavi Institute’s virtual forum titled “Growing Real Beef Without the Moo: The Future of the Cultured Meat Industry,” my dinner plans included cooking ground beef to serve with a pasta dish I was making. After spending the night learning about cultured beef, I was about to cook conventional beef, and I could not look at it the same way. I now had a deeper appreciation for the meat in front of me and a new education on the growing food demands our world is facing.

The solution to the growing food demand? Cultured meat.

Fermentation Inspiration

A student's take:

I think fermentation is amazing. Majoring in viticulture and enology, I hear about the process of fermentation in my classes almost every single day. After all, without fermentation, we would not have wine. However, fermentation impacts more than the process of winemaking; it is used in beer, pickles, cheese, yogurt, kombucha, and so many other foods.