An international team, including researchers from the University of California, Davis, worked with the government of Africa’s most populous country to model the public health benefits of fortifying bouillon cubes, a staple in West African cooking.
What started as a simple sketch in Brianna Bobadilla’s notebook has transformed into an eye-catching structure – a hanging table surrounded by benches and elevated side tables. Now on display outside Hunt Hall, just steps from Memorial Union, this piece is one of three unique structures crafted by students in the LDA 160 Design and Build Studio course, which challenges students to build a new small-scale project each fall. Projects from the class have caught the attention of the City of Davis, which will soon display a recent student creation downtown.
Childhood malnutrition is one of the world's most pressing health challenges, and Kathryn Dewey, distinguished professor emerita in the UC Davis Department of Nutrition, has been at the forefront of efforts to address it. Her pioneering research led to an innovative supplement to combat nutritional deficiencies and has informed and improved global health policies.
Iowa State University researchers have been part of an international effort to improve the health of small poultry flocks of indigenous types of chickens that provide meat, eggs and income-producing opportunities important for food security in Africa.
UC Davis engineering students combined traditional engineering skills with sustainable, community-first approaches in an innovative course co-led by Ph.D. candidate Alyson Kim.
UC Davis researchers found that implementing a basic income program for impoverished mothers in Yolo County resulted in reduced depression and increased quality time with their children. This suggests that basic income could be a transformative solution to combat child poverty in California.
At first glance, Orobanche ramosa looks like an interesting blossoming plant, one that could add a unique flair to flower arrangements. But it’s a parasitic weed that attaches to roots, sucks out nutrients and is threatening California’s lucrative $1.5 billion processing tomato industry.
In recent decades, food banks have adopted policies and practices to make sure people not only have access to food but also healthy and nutritious food.
But until now, food banks have had few ways to evaluate those initiatives.
Using an innovative process, engineers at UC Davis are growing “myco-foods” — small balls of edible fungi that can be processed into products like boba and lab-grown caviar with a wide range of textures, colors and flavors.
For more than three decades, the Western Center for Agricultural Health and Safety (WCAHS) at UC Davis has been dedicated to the understanding and prevention of illness and injury in western agriculture.
