A quarter of fish sold at markets contain human-made debris.
Students invent award-winning sensor to assess olive oil quality.
New technologies keep CA&ES science on the cutting edge.
Team of UC Davis students that built rancid oil sensor shine during international competition.
Agreement strengthens existing research, innovation and cultural links between the two institutions.
New advertising campaign shows partnerships and agricultural achievements.
Agreement extends over the next five years, calls for collaborative research projects.
Dean Helene Dillard speaks to UC Davis’ strengths in food and agriculture.
Americans often undercook chicken, rarely wash hands; need for food safety education.
Animal scientist Alison Van Eenennaam: scientific, legal, and economic ramifications of food labeling.
Pam Ronald and Michael Pollan share opposing views on genetically modified organisms.
Environmental impacts, food safety, and health concerns identified in egg debate.
Researchers examine molecules in cow's milk to protect children from intestinal diseases.
Food safety expert Christine Bruhn says gloves don’t substitute for hand-washing.
Proposed law could ban production of genetically modified organisms on the big island of Hawaii
Program in Kenya will support 600 million smallholder farmers and their families.
Plant biologist Roger Beachy named founding director of the World Food Center at UC Davis.
The Center for Watershed Sciences received a $10 million gift to build on its success as a center for problem-solving research on California's critical water issues.
Two graduate students from the UC Davis Department of Food Science and Technology received 2012 Graduate Fellowship Awards from the Robert Mondavi Industry Partnership Program to support their important work with citrus disease and food safety.