Latest News

UC Davis Team is a U.S. Department of Energy AlgaePrize Champion

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:

Barile lab graduate students awarded scholarships at FST/NCIFT Showcase

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.

Congratulations to Sierra Durham and Yu-Ping Huang on graduating with their Ph.D.!

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.

Barile Lab members present and receive recognition at UC Davis FST Symposium

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.


Congratulations to Amanda Sinrod on graduating with her Master’s degree!

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.”


Barile Lab member, Yu-Ping Huang, wins award at IFT

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.

Barile Lab featured on CBS News

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.

Barile Lab in the news: Work on grape marc oligosaccharides is getting noticed

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.

Barile Lab visiting research fellow awarded Marie Curie Fellowship

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.

Congratulations to Dr. Bunyatratchata!

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.”

Barile Lab member, Amanda Sinrod, honored with the Jastro-Shields Graduate Student Research Award

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.