Food & Agriculture

UC Davis Releases Two New Strawberry Varieties

February 11, 2021
The Latest Offerings Are Large, Sweet and Will Ripen in Winter

Red, ripe strawberries are the hallmark of spring in California. Two new varieties from the Public Strawberry Breeding Program at the University of California, Davis, will provide consumers with big, flavorful strawberries throughout fall and winter, too.

“These cultivars were developed to provide high-quality fruit from late summer through the holidays,” said Professor Steve Knapp, director of the UC Davis Strawberry Breeding Program.

UC Davis Releases New Walnut Variety

January 21, 2021
The ‘UC Wolfskill’ Walnut Will Allow Earlier Harvest

University of California, Davis, researchers have bred a new walnut variety designed to provide growers a way to harvest earlier and boost the harvest efficiency of California’s $1.6 billion walnut industry.

The Virus Hunter

November 16, 2020
Plant pathologist digs into a little-known actor in the soil microbiome

Joanne Emerson is a virus hunter. She has tracked viruses in a hypersaline lake in Australia, analyzed viral communities in the thawing permafrost of Sweden and contributed to studies of oceanic viruses that infect marine microorganisms.

UC Davis receives grant to increase dietary fiber in wheat

November 16, 2020

Diets lacking fiber are linked to health concerns such as colon cancer and heart diseases, but Americans only consume 30 percent of the recommended daily amount of fiber. One way to increase fiber consumption is to produce wheat varieties that contain more fiber.

Plant Pathologist Pamela Ronald Named GCHERA World Agriculture Prize Laureate

October 19, 2020
Award Recognizes Exceptional Lifetime Achievement in Agriculture

Pamela Ronald, distinguished professor in the Department of Plant Pathology at the University of California, Davis, and with the UC Davis Genome Center, has been named the 2020 World Agriculture Prize laureate by the Global Confederation of Higher Education Associations for Agricultural and Life Sciences, or GCHERA.

UC Davis Wants Samples of Your Fermented Foods for Science

October 07, 2020
Scientists Will Investigate Microbes in Fermented Fruits and Vegetables

It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.

“My mom made her first batch of sauerkraut this summer,” said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. “With so many of us sheltering-in-place, fermented foods are more popular than ever.”