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University of California, Davis
CAES
BFTV Cluster
Food Science and Technology
UC Food Safety
UC Small Farm Food Safety
Viticulture and Enology
Biological and Agricultural Engineering
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Agricultural By-Products
Avocado
Avocados
Avocado Oil
Avocado Oil Short Course
Chemical Contaminants
3-MPCD and GE
4-Methylimidazole (4-MEI)
Acrylamide
Ethyl Carbamate (EC)
Furan
Mineral Oil (MOSH - MOAH)
Per- and Polyfluoroalkyl Substances (PFAS)
Phthalates
Polycyclic Aromatic Hydrocarbons (PAHs)
Olive Oil
Olive Oil - Background
Olive Oil Quality
Olive Oil Processing
Olive Oil Packaging
Olive Oil Composition & Analysis
Olive Oil By-Products
Olive Oil Myths and Facts
Table Olives
Tree Nuts
Almonds
Pistachios
Walnuts
Laboratory Analysis
Food Industry Contacts
Aseptic
Cold Storage
Consultants
Co-Packers
Dehydrators
Food Incubators
HACCP
Ingredients
Lab Analysis
Lab Equipment
Low-Moisture Food Pasteurization
Nutritional Labeling
Packaging Containers
Packaging Equipment
Processing Equipment
Product Development and Sensory Analysis
Sanitation and Safety
Thermal Processing Specialists
People
Yongju Cho
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People
Yongju Cho
Position Title
2025 graduate, B.S. Food Science and Technology
yoncho@ucdavis.edu
