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.

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.

What makes a cup of coffee or an energy bar enjoyable is usually more than just the taste. The surrounding environment may also influence the experience.

Agriculture in California faces an uncertain future as drought, wildfires and other climate extremes become more commonplace in the West.

Researchers at the University of California, Davis, have found a way to reduce the amount of nitrogen fertilizers needed to grow cereal crops.

The nutritious, award-winning meals enjoyed by UC Davis Medical Center patients are now being served at a local nonprofit health care center to people who are experiencing homelessness. 

A new, $5.25 million greenhouse is being built on the University of California, Davis, campus to safeguard an important grapevine collection from red blotch disease and other pathogens.  

The University of California Sustainable Agriculture Research and Education Program (UC SAREP) partnered with the COOK Alliance in 2020 to learn how we might work together to legalize and support enterprising cooks.

The UC Sustainable Agriculture Research and Education Program (UC SAREP), a statewide program of UC Agriculture and Natural Resources, is working with the COOK Alliance, a coalition of home cooks and their supporters, to organize a virtual convening of home cooks, their advocates and county officials and staff.

Through a Public Impact Research Initiative seed grant, Associate Professor Katherine Kim from the Betty Irene Moore School of Nursing and the School of Medicine has been working with the Nature Rights Council to enhance the Yurok Tribe's capacity for health disparities research and program evaluation, as well as strengthen the quality of university’s community-engaged research. 

The impact of climate change on the ability of California’s premier wine regions to grow grape varieties like chardonnay and cabernet sauvignon, and the need to plan — and plant — for the future, will be the topic of a public online panel discussion hosted by the University of California, Davis, at 6 p.m. on Tuesday, Nov. 10.