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.
A quarter of fish sold at markets contain human-made debris.
Bottling wine at the Bronco Wine Company winery in Ceres, California.
Rich Kunde changed the way wine is made and sold in the U.S.
Alumna blazes trail for food justice in California.
Alumnus improves irrigation management with novel technology.
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.
CA&ES researchers are developing and improving technology to help manage California's scarce water resources.
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.
Nationwide assessment reveals communities in 15 states vulnerable to economic risk.
UC Davis projects aim to diagnose, prevent damage caused by Huanglongbing.
Settlement terms will further partnership opportunities for the UC Davis Strawberry Breeding Program & the California Strawberry Commission.
A new discovery by UC Davis researchers is helping combat costly grape powdery mildew damage.
Controlling weeds could soon become more effective, affordable and sustainable for vegetable growers.
One-day symposium takes on food security, sustainability, and global health challenges.
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.
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.
Health of animals consuming genetically engineered feed comparable to non-GE fed livestock.
New advertising campaign shows partnerships and agricultural achievements.
Can shorter peach and nectarine trees reduce labor costs?
What makes mother’s milk so good?
Agreement extends over the next five years, calls for collaborative research projects.
Student interns design and build edible gardens in several spots on campus; helps students who need food.
Dean Helene Dillard speaks to UC Davis’ strengths in food and agriculture.
Americans often undercook chicken, rarely wash hands; need for food safety education.
Students and researchers also study animals for research and education.
Grad student Mike Levy works on economics, environment, and communities.
Animal scientist Alison Van Eenennaam honored for communications.
Plant sciences professor: highest campus medal for service and dedication.
Picnic Day event helps draw attention to delight of honey and plight of bees.
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.
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.
Environmental impacts, food safety, and health concerns identified in egg debate.
Research conference initiates inquiry on topics ranging from genetics to sensory perception.
UC Davis soil ecologist Ed Lewis conducts field trials on new “green” fertilizer.
Researchers examine molecules in cow's milk to protect children from intestinal diseases.
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.
A $4 million research project in Ethiopia will improve the genetic diversity of chickpea varieties.
UC Davis again ranks No. 1 in the world for teaching and research in agriculture and forestry.
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.
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.
Drought could lead to soaring unemployment in Central Valley farming communities.
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.
The College of Agricultural and Environmental Sciences welcomes a new dean.
Genome sequencing finds the 'heat' in hot peppers, the world's biggest spice crop.
Consortium will sequence 100 crops to improve nutrition of African farm families.
New book by Charlotte Biltekoff focuses on the cultural politics of food and health.
Wheat geneticist receives major international prize as outstanding scientist.
The implications of the reform proposals for California agriculture.
Proposed law could ban production of genetically modified organisms on the big island of Hawaii
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.
Program in Kenya will support 600 million smallholder farmers and their families.
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.
A new program that will identify genes for breeding chickens that tolerate hot climates and resist infectious diseases has been launched at UC Davis.
Plant disease expert Helene Dillard, who is associate dean and head of Cooperative Extension at Cornell University, has been named the new dean of the College of Agricultural and Environmental Sciences at UC Davis, and will begin at UC Davis in late January 2014.
An international effort is in progress to sequence a wheat ancestor’s genome, to better understand the genetics of bread wheat.
Treatment for citrus greening disease may result from DNA sequencing technology.
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.
The California legislature honored UC Davis’ top ranking in agricultural teaching and research with a unanimous resolution.
Team Henlight — three people with a vision for boosting chicken production and global food security — won first place at the international Thought for Food Challenge Summit.
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.
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.
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.
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.
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.
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.
Students invent award-winning sensor to assess olive oil quality.