News

The Barile lab in collaboration with the Bell lab is proud to announce that their team of mentees composed of master’s degree students Mia Gaiero and Truc Pham, won the national competition "AgaePrize". The team worked on developing processing and analytical methods to extract and characterize bioactive compounds from Giant Kelp. 

You can read the full article on the UC Davis Food Science and Technology website:

The UC Davis Food Science Department (FST) and the Northern California Institute of Food Technologies (NCIFT) hosted the annual celebration to recognize scholarship recipients and departmental accomplishments on March 16, 2023. This exciting event was the first in-person celebration since 2020 and took place in the state of the art Robert Mondavi Institute Sensory Theatre. The event featured presentations from student groups in food science, scholarship presentations, and a keynote presentation on the use of AI in food safety and development by Dr.

Daniela Barile is featured in a review paper published by the Journal of Agricultural and Food Chemistry together with wine industry collaborators. The paper outlines how chardonnay marc can serve as a model for developing plant-based natural product food ingredients, and perhaps make upcycling agricultural byproducts relevant to other post-harvest processing scenarios.

The Barile Lab is excited to announce the graduation of Sierra Durham and Yu-Ping Huang, who both have successfully graduated with a Ph.D. in Food Science!

Sierra joined the Barile lab in 2017 and has spent most of her time working on the exploration and analysis of bioactive oligosaccharides in milk and dairy products originating from bovine milk and other various sources, in their raw forms and after enzymatic or microbial treatment. Sierra applied a variety of liquid chromatography, mass spectrometry, and capillary electrophoresis techniques for her research.

On Thursday December 9, 2021 faculty, staff, post-doctoral scholars, graduate students, and undergraduate students gathered for the 7th annual UC Davis Department of Food Science and Technology Symposium. Faculty and graduate students shared information about their research through a series of flash talks and keynote presentations.

The Barile Lab is excited to announce the graduation of Amanda Sinrod, who has earned her M.S. in Food Science! Amanda joined the Barile lab in Fall 2019 and has spent her time in the Barile lab working on the isolation and analysis of bioactives in grape pomace, a waste stream of the wine industry. Amanda’s thesis is entitled “Unlocking the health enhancing potential of grape marc through chemical and microbial analysis of its oligosaccharides and phenolic compounds.”

The Barile Lab and Mills Lab received the UC DAvis Food Systems Innovation Award for their project entitled, "Developing Activated Probiotics for Enhanced Persistence and Colonization of the Gut."

Barile Lab graduate student Yu-Ping Huang won second place in the Food Chemistry Division graduate student oral competition at this year’s Institute of Food Technologists (IFT) annual conference—FIRST (Food Improved by Research, Science & Technology). Food scientists and technologists around the world gathered virtually in this annual event in July 19–21.

CBS 13 News interviewed Professor Daniela Barile and her graduate student Amanda Sinrod on the Barile and Wang Labs’ work to transform wine waste products into functional food ingredients. The news segment aired across the country as part of the morning news on May 5, 2021. “Wine Waste: The New Superfood?” by Velena Jones can be accessed on the CBS 13 website.

On Tuesday April 20, 2021 faculty, post-doctoral scholars, graduate students, and undergraduate students joined together in a virtual Zoom gathering for the Northern California Institute of Food Technologists and UC Davis Department of Food Science and Technology annual Awards Celebration. Department Chair Dr.

The Barile and Wang Labs’ paper “A second life for wine grapes: Discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions” recently published in LWT- Food Science and Technology has been capturing great attention in both academia and the agriculture industry. UC Davis highlighted the study in an article discussing our ground-breaking research into grape marc’s potential as a functional food ingredient.

The Barile Lab is thrilled to welcome Oswaldo Hernandez, PhD as a visiting research fellow. Oswaldo was awarded the prestigious Marie Curie Fellowship from the European Commission, the executive branch of the European Union. This fellowship supports Oswaldo’s research into characterizing mannan and glucan polysaccharide structures from non-saccharomyces wine yeasts. With increased understanding, these yeast polysaccharides could help reduce the need for antibiotics by strengthening the human intestinal barrier and maintaining the gut microbiome to reduce the risk of bacterial infections.

The Barile lab was awarded a 2-year grant by the California Dairy Research Foundation to study the compositional gap between infant formula and human milk.

The Barile Lab is ecstatic to announce the graduation of Dr. Apichaya Bunyatratchata (Garn) who has earned her PhD in Food Science! Garn joined our lab in Fall 2014 and submitted her dissertation entitled “Prebiotics in early life nutrition: a qualitative and quantitative investigation of gut microbiome-promoting compounds in liquid formulations for infants and calves.”

Amanda Sinrod received the 2020-2021 Jastro-Shields Graduate Student Research Award to further her research on discovering potentially bioactive oligosaccharides in wine co-products to valorize a prominent waste stream while improving human health. The Jastro-Shields Graduate Student Research Award recognizes graduate students in the UC Davis College of Agricultural and Environmental Sciences who demonstrate outstanding research potential.