News

On June 15-16th, Dr. Daniela Barile co-hosted the 2026 Yogurt and Fermented Milks Short Course alongside Veronique Lagrange, executive director of the California Dairy Innovation Center, with support from the California Dairy Research Foundation and the Dairy Council of California.

The Barile Lab is thrilled to announce the newest member of the Ph.D. club, Dr. Yu Wang! Yu joined the Barile lab in 2021 and made significant contributions to the field of dairy bioactives. Her doctoral work focused extensively on the analysis of bovine milk oligosaccharides from multiple regions and Heritage breeds, helping to characterize natural variations in prebiotic content. She also played a key role in a collaborative project exploring enzymatic strategies to enhance milk's prebiotic potential.

On Friday, October 4th, PhD student Yu was invited to present at Agilent Manufacturing
Day. Yu was warmly welcomed by lab alum Dr. Randall Robinson and his R&D
colleagues upon arrival. Site managers Bill and Alfred provided an informative tour,
showcasing various functional departments, from GC column manufacturing to the
bioanalysis labs. After lunch, Yu delivered a well-received talk titled “Quantification and
Profiling of Bovine Milk Oligosaccharides using Agilent LC-MS Platforms.”

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.”