Student focusing in Lab

Outreach

We have three Professors of Cooperative Extension in the following areas of specialization:

Erin Dicaprio

Erin DiCaprio, Ph.D.

  • Associate Professor of Cooperative Extension in Community Food Safety
  • Food Science and Technology
3208 Robert Mondavi Institute - South

Community food safety and applied food microbiology with emphasis in foodborne viruses.

Linda J. Harris

Linda J. Harris, Ph.D.

  • Distinguished Professor of Cooperative Extension in Microbial Food Safety
  • Food Science and Technology
3212 Robert Mondavi Institute - South

Microbial food safety and applied microbiology with emphasis on the safety of fresh and processed fruits, vegetables, and nut meats.

Selina Wang

Selina Wang, Ph.D.

  • Department Vice-Chair; Associate Professor of Cooperative Extension in Small Scale Fruit & Vegetable Processing
  • Food Science and Technology
2160 Robert Mondavi Institute - North

Dr. Wang’s research program focuses on chemical quality, purity, and nutrition parameters that occur during fruit and vegetable post-harvesting, processing and storage. This includes but not limited to (1) identifying the important chemical markers that are important for quality, purity and nutrition in food products; (2) developing robust (faster and cheaper) detection methods so they can be easily adopted by industries; and (3) modifying processing methods to improve quality, purity and nutrition. Dr. Wang is also the research director of UC Davis Olive Center.

Outreach for Food Science and Technology includes the centers and programs below.  

Food Science and Technology

  • Activities and Events - A calendar listing for the Food Science and Technology department for conferences, short courses and other events. 
  • Sensory and Food Science - Offered in conjunction with UC Davis Continuing and Professional Education, the Sensory and Food Science Programs serve the continuing education needs of food industry professionals around the world. 
  • UC Davis Brewing Program Outreach in the UC Davis Brewing Program includes local workshops, organizational resources, and comprehensive brewing courses for beginning and advanced homebrewers in conjunction with UC Davis Continuing and Professional Education. 
  • UC Food Quality - Resources for fruit and vegetable quality, including fruit and vegetable processing issues in the state of California.
  • UC Food Safety - A comprehensive resource for the food industry and consumers on issues of food safety, with a special emphasis on low-moisture foods. 
  • UC Small Farm Food Safety - Resources for small farms on issues of food safety.

Robert Mondavi Institute for Wine and Food Science

  • Robert Mondavi Institute for Wine and Food Science - Enhancing public understanding of wine, brewing, and food sciences.  Contains the centers below as well as the Departments of Food Science and Technology and Viticulture and Enology.
  • UC Davis Honey and Pollination Center - Helping UC Davis to become the world's leading authority on honey bee health, pollination, and honey.
  • UC Davis Olive Center - A self-supporting UC / industry coalition of faculty members, research specialists and farm advisors who address the research and education needs of California olive growers and processors.

Other 

  • UC Agriculture and Natural Resources (UCANR), which includes UC Cooperative Extension, connects the power of UC research in agriculture, natural resources, nutrition and youth development with local communities to improve the lives of all Californians.
  • UC ANR Catalog of Publications - A comprehensive searchable archive devoted to many topics within Agriculture and Natural Resources.
  • UC Davis Continuing and Professional Education: Sensory and Food Science - Offered in conjunction with UC Davis Food Science and Technology, the Sensory and Food Science Programs serve the continuing education needs of food industry professionals around the world. 
  • UC Postharvest Center - Founded in 1978, with the goal of organizing and coordinating knowledge transfer regarding reduction of postharvest losses and improving the quality and marketability of fresh horticultural products.

 

 

Forum: Farm to Kitchen, Making Foods Safe 

October 12, 2023: Three UC Davis food science professors of Cooperative Extension (listed above on page) shared their important work. Every delicious jar of pickles you’ve eaten has made it safely from the farm to your kitchen table, thanks to food safety measures. The UC Davis Food Science and Technology professors of Cooperative Extension support food businesses through classes, research, resources, and an open line of communication to food business entrepreneurs, industries, and communities to identify issues and develop innovative solutions. (from: Robert Mondavi Institute for Wine and Food Science)