The work is the latest in more than a century of trail-blazing viticulture and enology science at UC Davis
Students invent award-winning sensor to assess olive oil quality.
Postharvest training and education at UC Davis.
New technologies keep CA&ES science on the cutting edge.
Prize designed to encourage the global development of higher education institutions that focus on research and innovation in agricultural and life sciences.
The Gambrinus Company has announced a $1 million gift to the brewing science program at UC Davis.
Researchers measured environmental impacts, health & welfare, and egg quality.
Nutrition app idea from food science major helps UC Davis team earn grand prize.
UC Davis projects aim to diagnose, prevent damage caused by Huanglongbing.
Controlling weeds could soon become more effective, affordable and sustainable for vegetable growers.
New funding will help researchers study the health-boosting compounds in cow’s milk.
Activities prepare students for good jobs, bright future.
Through internships, jobs, and research activities, many of our students receive a hands-on learning experience at UC Davis.
Agreement strengthens existing research, innovation and cultural links between the two institutions.
New advertising campaign shows partnerships and agricultural achievements.
What makes mother’s milk so good?
Agreement extends over the next five years, calls for collaborative research projects.
Dean Helene Dillard speaks to UC Davis’ strengths in food and agriculture.
Olive Center director Dan Flynn helps dispel misconceptions at international competition.
Geneticist Juan Medrano to examine genetics impacting coffee flavor and mouthfeel.
Research conference initiates inquiry on topics ranging from genetics to sensory perception.
Asian citrus psyllid being studied at UC Davis Research Containment Facility.
Food safety expert Christine Bruhn says gloves don’t substitute for hand-washing.
UC Davis research finds dark chocolate may lower risk of heart disease.
Photos depicting women around the world in various roles related to food.
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.
Wheat geneticist receives major international prize as outstanding scientist.
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.
Terroir — and microbial terroir — impact grapes and the wines they produce.
Plant biologist Roger Beachy named founding director of the World Food Center at UC Davis.
Researchers are decoding the mysteries of mother’s milk, discovering a wealth of information about how best to feed and protect the human body, lessons that will enhance health not just for infants but for us all.
Grad students answer the question, “What did you do this summer?” with stories of working abroad on agricultural development projects.
UC Davis researchers have developed chemical fingerprints for 60 American whiskeys.
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.
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.