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.