Deciphering mechanisms to improve fruit and vegetables flavor, nutritional value and shelf-life capacity
Macarena Farcuh earned both her B.S. and her M.S. in agricultural sciences at the University of Chile, Santiago. She has several years of experience working with industry and as a research associate facilitating the collaboration between academia and industry partners. She is now a fifth-year Ph.D. candidate in the Horticulture and Agronomy Graduate Group, Plant Sciences at UC Davis.
A predoctoral candidate in the Biochemistry, Molecular, Cellular and Developmental Biology (BMCDB) graduate group, Pui Yan Ho earned her B.S. in biotechnology at UC Davis. She is passionate about molecular biology and the advancement of feasible pharmaceuticals using cell machinery.
Stephen Young is a doctoral candidate in food science and technology. His area of research focuses on nutraceuticals and food processing, more specifically to develop innovative, low-cost and biologically inspired approaches to improve the oxidative and thermal stability of bioactives during processing and storage. He is also affiliated with InnovaNutra, a UC Davis startup focusing on bio-based encapsulation systems for the food and cosmetic industries.