Thursday, March 9, 1:00 PM - 4:00 PM
UC Davis Education Track
Marriott, Elite 1
The Southern California Institute of Food Technologists, in partnership with UC Davis, presents: Optimizing Safe Water Use in a Changing World, Ned Spang, Ph.D. How Do We Make Food and Beverages that Deliver Gut Health, David A. Mills How Do We Save the Cultures Necessary for Our Health, Kyria L. Boundy-Mills What Foods Can We Digest, Gail Bornhorst, Ph.D.
Speakers
University of California DavisKyria Boundy-MillsCurator, Phaff Yeast Culture Collection Department of Food Science and Technology
Associate Director, Center for Water-Energy Efficiency, University of California, DavisNed SpangAssistant Professor, Food Science and Technology, University of California, Davis