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Saarah Kuzay discusses the origins of bread wheat, wheat diversity, and its cultural uses.
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To investigate how Virtual Reality (VR) benefits laboratory course teaching, we designed a VR-based lecture for the food microbiology laboratory course and compared its instructional effectiveness…
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Wine fermentation is unique from other fermentation industries as the initial conditions of grape juice chemistries vary drastically from year to year and vine to vine, resulting in widely different…
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On The Road programs are educational seminars that help us to communicate with the California grape and wine industries by bringing faculty to different regions of California. The hope is that we are…
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How can malic acid be quantified when tracking the progress of malolactic fermentation? What are some similarities and differences between the analyses of malic acid and residual sugar? What are the…
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Exit seminar by Carson Nye, MS candidate in Viticulture and Enology.
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Beer and wine have remained distinct and very different beverages,
made from grain or grapes respectively. In fact, breweries cannot ferment simple grape juice or sell wine according to US law. …
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Exit seminar by Joshua Kasper, MS candidate in Viticulture and Enology.
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Exit seminar by Stephen McGuire, MS candidate in Viticulture and Enology
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Exit seminar by Gita Mallya, MS candidate in Viticulture and Enology.
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Sensing, Imaging and Signal Processing 15 Team Lead: Christian Gonzalez Advisor: Prof. Knoesen
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Sensing, Imaging and Signal Processing 10 Team Lead: James Nelson Advisor: Prof. Knoesen
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Exit seminar by Kim Marinelli, MS candidate in Viticulture and Enology.
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