Food & beverages
Positive impact of direct marketing has ripple effects in regional economy
UC Davis scientists assessed winery wastewater samples monthly and conclude that - under the right conditions - wastewater is a viable irrigation source.
Rich Kunde changed the way wine is made and sold in the U.S.
Postharvest training and education at UC Davis.
New technologies keep CA&ES science on the cutting edge.
One-day symposium takes on food security, sustainability, and global health challenges.
New advertising campaign shows partnerships and agricultural achievements.
Picnic Day event helps draw attention to delight of honey and plight of bees.
Olive Center director Dan Flynn helps dispel misconceptions at international competition.
UC researchers push back against food companies on high amounts of sugar consumption.
Geneticist Juan Medrano to examine genetics impacting coffee flavor and mouthfeel.
The world’s most widely grown spice crop comes from Central-east Mexico.
Executives learn about technological advances to address key winemaking issues.
Consumers rate wines differently than experts and trained panelists.
Research conference initiates inquiry on topics ranging from genetics to sensory perception.
Allowing underage students to taste (not drink) wine or beer as part of coursework.
Dr. Liz Applegate works with Nugget Markets to create a food and fitness program.
Prof. Julian Alston estimates 10 percent more alcohol in wine than 20 years ago
Asian citrus psyllid being studied at UC Davis Research Containment Facility.
Prof. Dan Sumner weighs in on the potential drought impacts.
Liz Applegate tells what happens when you eat and run – it’s not a good mix.
UC Davis research finds dark chocolate may lower risk of heart disease.
Photos depicting women around the world in various roles related to food.
UC Cooperative Extension expert Sheri Zidenberg-Cherr weighs in on the Paleo diet.
Genome sequencing finds the 'heat' in hot peppers, the world's biggest spice crop.
New book by Charlotte Biltekoff focuses on the cultural politics of food and health.
Charlie Bamforth and Kyria Boundy-Mills talk about the importance of yeast in beer brewing.
Wine display is one part of wider look at the evolution of American food.
Plant biologist Roger Beachy named founding director of the World Food Center at UC Davis.
UC Davis researchers have developed chemical fingerprints for 60 American whiskeys.
UC Davis and China’s Jiangnan University are establishing the world’s first Confucius Institute devoted to Chinese food and beverage at UC Davis.
Supporters and wine industry leaders gathered at UC Davis to celebrate the opening of the Jess S. Jackson Sustainable Winery Building.
Can you determine the purity of your extra virgin olive oil by whether solidifies in the fridge? No, according to new research from the UC Davis Olive Center.
Ann Evans, a leader in California’s sustainable food movement, recently told a group of Aggie Ambassadors—student leaders in the UC Davis College of Agricultural and Environmental Sciences—to follow their passion to find a fulfilling career.