Barile Lab members honored by NCIFT and UC Davis Department of Food Science and Technology

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. Linda Harris warmly welcomed everyone and introduced Heesun Kim, President of the Food Tech Club, and Sierra Durham, President of the Food Science Graduate Student Association and Barile Lab member, to present on their student organizations’ progress and activities over the last year. Dr. Ryan Dowdy, UC Davis alum, former ISS Food System Manager at NASA, and current Science and Technology Analysis Manager at The Good Food Institute, gave a rousing presentation on preparing food for astronauts on the ISS and improving Earth’s food supply with alternative proteins.

Barile Lab members Yu-Ping Huang, Sierra Durham, and Amanda Sinrod received multiple scholarships. Yu-Ping Huang, 4th year PhD Candidate, was awarded the George Stewart Memorial Award for her work investigating almond glycans. Sierra Durham, 4th year PhD Candidate, won the Victor Chu Scholarship, Margrit Mondavi Fellowship, Lloyd Chan Award, Bernard and Alta Schweigert Award, and the George Stewart Memorial Award for her research on oligosaccharides in milk and other dairy products. Amanda Sinrod, 2nd year Master’s Candidate, was honored with the Erika and Walter Jennings Graduate Student Fellowship, Bernard and Alta Schweigert Food Science Award, Sherman Leonard Memorial Student Fund, Margrit Mondavi Fellowship, Fresh Express Scholarship, Victor Chu Scholarship, and the Lloyd Chan Award for her research on grape marc oligosaccharides.