Health Benefits of Fermented Foods

At the 2016 meeting of the International Scientific Association for Probiotics and Prebiotics, Professors Robert Hutkins (University of Nebraska) and Maria Marco (University of California – Davis) convened a workshop on “Prebiotics and Probiotics in Fermented Foods.” Along with global … Continue reading

Xue Awarded Feeding Tomorrow Graduate Scholarship

Zhengyao “Zeya” Xue, a graduate student in Professor Maria Marco’s lab in the Food Science and Technology Department at UC Davis, was informed by the Trustees of Feeding Tomorrow, the Foundation of the Institute of Food Technologists (IFT), that she … Continue reading

Heeney Earns Student Award at ISAPP Annual Meeting in Finland

This year’s International Scientific Association for Probiotics and Prebiotics (ISAPP) annual meeting is being held June 7–9, in Turku, Finland. The ISAPP is an association of academic and industrial scientists involved in research on fundamental and applied aspects of probiotics and … Continue reading

Innovation Inspires New Director of the DPTC

For more than 30 years, the Dairy Products Technology Center (DPTC) at Cal Poly State University, San Luis Obispo, has provided three key programs — Dairy Ingredients Application, Research and Outreach Activities — in its pursuit to excel and expand … Continue reading

No Impact of Probiotics on Gut Microbiota Composition

Everyone knows that probiotics “promote a healthy microbiota composition” right? This common but unsubstantiated generalization was challenged by a recent review. Kristensen et al (2016) conducted a systematic review of seven randomized, controlled trials that assessed fecal samples using shotgun … Continue reading

Quality Cow Nutrition Means Better Greenhouse Gas Efficiency

Dante Migliazzo’s philosophy for quality animal care is simple. “It’s non-negotiable,” said Migliazzo. “My dad taught us how important it is to do it right.” At the family dairy in Atwater, Dante and his brother, Dino, carry on their father’s … Continue reading