These quarterly talks cover an array of research and scientific advancements in the disciplines of wine, brewing and food sciences, as well as highlight the importance of UC Davis research to the food and beverage industry. To be among the first to hear about upcoming events and topics, join our mailing list and follow us on Facebook.
May 17, 2024: If you love strawberries, you've probably eaten one from the UC Davis Strawberry Breeding Program without knowing it! The breeding program's legacy dates back to the 1930s, and to this day, 60% of the varieties grown in California are derived from UC Davis. You'll taste four varieties and hear how UC Davis addresses the soilborne disease Fusarium wilt and growing concerns from the industry.
October 12, 2023: Every delicious jar of pickles you’ve eaten has made it safely from the farm to your kitchen table, thanks to food safety measures. Whether you’re a small cottage producer, a large industrial operation, or a home cook, everyone should be careful to avoid contamination that can lead to illness. The UC Davis Food Science and Technology professors of Cooperative Extension support that goal through classes, research, resources, and an open line of communication to food business entrepreneurs, industries, and communities to identify issues and develop innovative solutions.
May 16, 2023: Founded in 1977, the 23-acre Student Farm at UC Davis is a community where students create, maintain, and explore sustainable food systems. It’s a small farm with a significant impact, hosting programs in market-scale farm production, food access and security, restoration, and much more. Director Colin Dixon will share the importance of the farm, and students will talk about their program experiences.
November 10, 2022: The UC Davis Goat Teaching & Research Facility gives students hands-on experience in goat management. With the opening of the Noel-Nordfelt Goat Dairy & Creamery, they have expanded to include every facet of the goat cheese business. Join Kristy Portillo, Ben Rupchis, and UC Davis alumna Erika McKenzie-Chapter of Pennyroyal Farm, as they share the unique student learning opportunities, innovative husbandry research, and delicious cheese being made at the Goat Barn.
March 16, 2022: Recent advancements in plant-based meats have led to alternatives that are so close to the real thing it's hard to tell the difference, and consumers are eating it up. Dr. Andrew Gravelle, Assistant Professor from the Department of Food Science and Technology, will discuss the science behind designing meat alternatives. Phil Horn, President & CEO of the Burger Patch, will share what customer values are driving the market and how they are meeting the demand for plant-based dining.
September 15, 2021: The UC Davis Coffee Center is the first multidisciplinary university research center dedicated to addressing the challenges and needs of the coffee industry. Director Bill Ristenpart will provide an overview of the Coffee Center's work, advancements in research, and what is to come.
May 12, 2021: Dr. Andrew Walker, Louise Rossi Endowed Chair and professor in Viticulture and Enology, is without a doubt one of the most respected geneticists in the nation. In an exclusive interview, Dr. Walker will be giving a brief overview of his career, discussing grape breeding, changes in technology and guidance on moving forward. Joining him will be a few of his former colleagues and students, who will reflect on their experiences working with him and how he has impacted their careers.
February 23, 2021: David Block, Ernest Gallo Endowed Chair in Vilticulture and Enology, and Eric Schulze, Vice President of Product and Regulation at Memphis Meats, will discuss UC Davis’ exciting new campus research program on cultured meats, the key technical hurdles to commercialization, consumer perception issues, regulatory challenges, the social benefits of cultured meat, and where it is being sold.
October 10, 2020: Dario Cantù, a plant biologist and professor in the UC Davis Department of Viticulture and Enology, and Marianna Fasoli, a Senior Manager in the Department of Winegrowing Research at the E. & J. Gallo Winery, discussed how advances in grapevine genomics are helping to ensure the continued health and sustainability of vineyards around the world.
March 4, 2020: Selina Wang, the research director for the UC Davis Olive Center and a cooperative extension specialist in the UC Davis Department of Food Science and Technology, and Brady Whitlow, CEO of Corto Olive Company, discussed how practices in California have helped elevate global quality standards for extra virgin olive oil.
May 14, 2019: Elisabeth Forrestel, a National Science Postdoctoral Fellow in the UC Davis Department of Viticulture and Enology, and Steve Matthiasson, the owner and winemaker at Matthiasson Wines, discussed the importance of genetic diversity to the continued adaptation of grapevines in a world of adversity.
March 12, 2019: Maria Marco, a microbiologist and professor in the UC Davis Department of Food Science and Technology, and David Ehreth, founder of Sonoma Brinery, discussed the science and importance of fermented foods, from the ecology and metabolism of the microorganisms that create them, to the value of academic-industry partnerships.