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Week 3 focused on microbial safety of fresh cut products.
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This is for the session on November 24 that covered ripening fruits for fresh cut, modified atmosphere packaging, transportation, produce trends, and non-destructive sorting.
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The UC Davis World Food Center hosted its third Food For Thought Showcase. Thirteen centers and institutes at UC Davis shaping the future of food and agriculture gave short video presentations…
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On Nov 10, 2020, Esther Mobley, wine writer for the San Francisco Chronicle, Dan Petroski, winemaker for Larkmead Vineyards, and UC Davis Assistant Professor Elisabeth Forrestel on the future of…
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A trip to the UCDavis Swine barn
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Over a third of the country’s vegetables and two-thirds of all fruits are grown in California. Temporary labor supply is more plentiful than in previous seasons given the collapse of the…
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On Friday, June 12, 2020, the UC Davis Department of Viticulture and Enology held a virtual graduation and awards ceremony. It features opening remarks by Prof. David Block, Chair of Viticulture and…
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Episode 6. Jill Brigham, Ned Spang, Ron Runnebaum, and David Block discuss the sustainable wine processing ideas being implemented at UC Davis that puts us at the cutting edge of sustainable winery…
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On May 27, 2020, Jennifer Falbe, who evaluated the effectiveness of the nation’s first “soda tax” in Berkeley, joined California Assembly Member Richard Bloom, who has sponsored…
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This file contains recordings of all talks during the Chemical Biology Session I of the 2020 Larock Conference.
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