Bottling wine at the Bronco Wine Company winery in Ceres, California.
Postharvest training and education at UC Davis.
New advertising campaign shows partnerships and agricultural achievements.
Students and researchers also study animals for research and education.
Olive Center director Dan Flynn helps dispel misconceptions at international competition.
Geneticist Juan Medrano to examine genetics impacting coffee flavor and mouthfeel.
Executives learn about technological advances to address key winemaking issues.
Prof. Julian Alston estimates 10 percent more alcohol in wine than 20 years ago
Plant biologist Roger Beachy named founding director of the World Food Center at UC Davis.
With the launch of a new center in Kenya, the Horticulture Collaborative Research Support Program has successfully opened three centers worldwide dedicated to serving as hubs for horticulture-related activities in nearby developing countries.
People who work on fresh produce quality, safety and marketability will find answers to the complicated questions they face during the 35th annual Postharvest Technology of Horticultural Crops Short Course at UC Davis June 17–28.
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.
With new grants totaling $8.4 million from the U.S. Department of Energy, U.S. Agency for International Development and industry partners, UC Davis plant scientist Eduardo Blumwald is reaching out to feed and fuel the world.