What to Know About Processed and Ultra-Processed Food
Scientists explain the difference between whole, processed and ultra-processed foods. Learn how they could affect our health and how the food…
Engineers Find Best Ways to Make Coffee
Engineering experts are finding the best ways to make coffee, from sustainable farming to quality control to taste, improving the global coffee…
The Promise of Alternative Proteins
UC Davis food scientists are studying how to make beef using cow stem cells.
Big Data Comes to Dinner
Learn how UC Davis leverages artificial intelligence to transform food and agriculture, ensuring sustainability and health from seeds to stomachs.
Parasitic Weeds Threaten Tomato Plants on California Farms
UC Davis leads the way in sustainable agriculture, employing innovative research to combat the invasive broomrape weed threatening California's…
Winemaking 101
Making wine can take 1-3 years from fermentation to when a product goes to market. UC Davis students are doing it all in 10 weeks.
Growing Crops with Less Groundwater
Learn about UC Davis’ innovative approach to growing crops with less groundwater in drought-prone regions like California. Farm sustainably for a…
Farms to Fungi to Food: Growing the Next Generation of Alternative Protein
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…
When Smoke Gets In Your Wine
Read about how UC Davis is taking on climate challenges facing the wine industry and discovering new smoke taint solutions in grapes for improved…
Is the Food Supply Strong Enough to Weather the COVID-19 Pandemic?
Is the food supply chain strong enough to withstand the COVID-19 pandemic? UC Davis researchers address the impact on prices, hoarding and future…
Agricultural Innovations Help Cambodian Farmers Thrive
Learn how Cambodian farmers benefit from agricultural innovations, growing nutritious crops and increasing income with support from researchers at UC…
Can Science Save Citrus?
Explore the impact of citrus greening on California's citrus groves. Learn about UC Davis’ efforts to save the industry and its role in health and…
Cows and Climate Change
Cattle are the No. 1 agricultural source of greenhouse gasses worldwide. One cow belches 220 pounds of methane yearly. Fortunately, UC Davis has…
The Many Flavors of Cacao
Explore the fascinating journey of cacao from farm to chocolate production. UC Davis research empowers smallholder farmers and ensures the future of…
Protecting Small Farms in Mozambique from Drought
A team of agricultural economists tested whether these insured seeds can increase food security for farmers who regularly risk losing crops to…
Moringa: The next superfood?
Discover the incredible benefits of moringa, a nutrient-packed plant that has the potential to address food security and fight chronic health…
Can We Grow One of the World's Largest Food Crops Without Fertilizer?
Read how UC Davis researchers found a special kind of corn in Mexico that can absorb nitrogen from the air, reducing fertilizer use and improving…
Closing the loop on sustainable aquaculture
Take the eco-friendly journey of Tsar Nicoulai Caviar — from award-winning sustainable caviar to butter lettuce grown in a revolutionary aquaponics…
Smart Farm
Discover how UC Davis' Smart Farm Initiative is using new tech to increase food production, conserve resources and create careers for the future of…
