News

The University of California, Davis, Department of Viticulture and Enology will begin this year’s wine sales June 16 from noon to 4 p.m. The wines are made by students, faculty and staff from grapes they grow on campus and at the Oakville research station in Napa Valley. Six new student-made wines will be released as well as three new UC Davis wines. 

We are thrilled to celebrate the achievements, dedication, resilience and determination that brought our students to this milestone. Their accomplishments inspire us and reflect the curiosity, innovation and leadership that define our Aggie spirit. A degree from UC Davis marks the beginning of an exciting new chapter, and we know our students are prepared for this next step. Wherever they go and whatever they do, they will inspire people, remain lifelong learners and bring light to the communities they serve.

As the school year wraps up, some students at the University of California, Davis, are celebrating more than their own accomplishments. They’re cheering on the budding scientists they’ve spent months mentoring through UC Davis EnvironMentors.

Staring into the depths of Lake Tahoe, you might think the view goes on forever. But researchers at the UC Davis Tahoe Environmental Research Center have been tracking precisely how far a person can see through the famed lake’s waters for nearly 60 years and sharing the results in the annual Lake Tahoe Clarity Report. 

Five UC Davis faculty members, including David Rizzo from CA&ES, were selected to speak at the undergraduate commencements at Golden 1 Center in Sacramento June 12-14.

The U.S Department of Agriculture has confirmed a case of New World screwworm in Zavala County, Texas in a three-week old calf. New World screwworm is a serious parasitic fly that can affect livestock, pets, wildlife, and less commonly, people and birds. Adult screwworm flies are about the size of a common housefly or slightly larger. Their larvae feed on the living tissue of warm-blooded animals.

As California lawmakers consider legislation that would require “high sugar” warning labels on restaurant menus, a University of California, Davis, study shows that the labels are effective in dissuading diners from ordering sugary items.

The aroma of a glass of chardonnay. The crunch of a potato chip. Taste, smell, touch, sound and sight all influence what people enjoy, buy and trust. For decades, the University of California, Davis, has helped researchers and industry better understand those experiences through sensory science, the study of how people perceive the world through their senses.

This month we celebrated the grand opening of the Resnick Center for Agricultural Innovation — a bold new hub for discovery and collaboration that will redefine research, teaching and outreach while driving breakthrough solutions for the future of food systems, sustainability and healthy communities.

The UC Davis College of Agricultural and Environmental Sciences, or CA&ES, is celebrating two outstanding graduate students recognized for their research, leadership and service in advancing regenerative agriculture, wildlife ecology and conservation and environmental sustainability.