UC Davis Feeding a Growing Population News

Parasitic Weeds Threaten Tomato Plants on California Farms

Jocelyn C Anderson — September 26, 2023

UC Davis leads the way in sustainable agriculture, employing innovative research to combat the invasive broomrape weed threatening California's tomato industry.

Winemaking 101? More like VEN127L

Tatiana Muniz — July 25, 2023

Discover how a winemaking course at UC Davis prepares students for careers in the wine industry, and explore the importance of innovation in wine production.

Study Reveals Potential Breakthrough in Grapevine Disease Resistance

Amy M Quinton — June 15, 2023

UC Davis and UC Irvine scientists identify genes that could be introduced into grapevines to enhance resistance to Pierce's Disease.

Nearly 70% of Private Label Avocado Oil Rancid or Mixed With Other Oils

Amy M Quinton — May 24, 2023

UC Davis researchers find that most private label avocado oils are rancid or mixed with other oils or additives.

Sexing Chicken Eggs by Scent

Andy Fell — May 22, 2023

Fertilized chicken eggs can be sexed by “sniffing” volatile chemicals emitted through the shell, according to new work by researchers at the University of California, Davis, and Sensit Ventures Inc., a startup company in Davis. The work is published May 22 in PLOS ONE.

Lab-Grown Meat’s Carbon Footprint Potentially Worse Than Retail Beef

Amy M Quinton — May 22, 2023

Learn why UC Davis scientists say lab-grown or cultivated meat is likely worse for the climate than beef.

Winter Atmospheric Rivers Gave Pathogens, Diseases Path to Infect Crops

Amy M Quinton — May 15, 2023

Learn how California’s winter storms created perfect conditions for plant pathogens to infect crops and how UC Davis researchers are helping prevent crop damage.

Growing Crops with Less Groundwater

Amy M Quinton — April 25, 2023

Learn about UC Davis’ innovative approach to growing crops with less groundwater in drought-prone regions like California. Farm sustainably for a better future.

Alessandro Ossola Named Innovator in Food and Agriculture Research

Kat Kerlin — April 24, 2023

UC Davis Assistant Professor Alessandro Ossola is a recipient of FFAR's 2022 New Innovator in Food & Agriculture Research Award.

UC Davis Releases 5 Strawberry Varieties Resistant to Deadly Fungal Disease

Amy M Quinton — April 18, 2023

UC Davis releases five new strawberry varieties resistant to Fusarium wilt, one of the most common reasons for crop loss and death.

Can CRISPR Cut Methane Emissions From Cow Guts?

Amy M Quinton — April 17, 2023

UC Davis researchers will use the genome-editing tool CRISPR to cut greenhouse gas emissions from cows, in a $70-million donor-funded initiative.

Fewer Than 10% of Patients Screened for Food Insecurity During Pandemic

Amy M Quinton — March 30, 2023

Only seven percent of primary care providers screened patients for food insecurity during the pandemic. A new UC Davis study finds that screening rates were even lower if the appointment was virtual.

Can Food Banks Better Promote Nutrition and Health?

Amy M Quinton — March 13, 2023

UC Davis researchers develop new tool to help food banks better promote nutrition and health.

Circadian Clock Controls Sunflower Blooms, Optimizing for Pollinators

Andy Fell — January 17, 2023

An internal circadian clock controls the distinctive concentric rings of flowering in sunflowers, maximizing visits from pollinators, a new study from plant biologists at the University of California, Davis, shows. The work is published Jan. 13 in eLife.

Rice Breeding Breakthrough to Feed Billions

Andy Fell — January 10, 2023

An international team has succeeded in propagating a commercial hybrid rice strain as a clone through seeds with 95% efficiency. This could lower the cost of hybrid rice seed, making high-yielding, disease resistant rice strains available to low-income farmers worldwide. The work was published Dec. 27 in Nature Communications.

Farms to Fungi to Food: Growing the Next Generation of Alternative Protein

Andy Fell — December 08, 2022

A solution to world hunger might start with boba and caviar. UC Davis explores alternative protein with farms and fungi. Learn more about the future of food.

UC Davis and Barnstorm Foundry Announce Partnership to Identify New Markets for Food Tech

Andy Fell — November 04, 2022

The Graduate School of Management at the University of California, Davis, and the UC Davis Innovation Institute for Food and Health will partner with

New Sensory Immersive Room at UC Davis Simulates Real-Life Environments for Product Testing

Amy M Quinton — October 18, 2022

New UC Davis sensory room provides immersive experience for tasting food.

Cabernet Can Survive Climate Change

Amy M Quinton — September 29, 2022

UC Davis researchers find cabernet and other wine grapes can survive the extreme heat of climate change, with the right trellis system.

Agave: The New Drought-Tolerant California Crop?

Amy M Quinton — August 11, 2022

UC Davis to research whether agave plants could be a drought tolerant and sustainable crop for California, as the tequila and mezcal industry grows.