Food & Agriculture

UC Davis Establishes Research, Training in Cultivated Meat

September 23, 2020

Is cultivated meat — essentially, animal protein grown under lab conditions — a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the University of California, Davis, aims to explore the long-term sustainability of cultivated meat, supported by a new grant of up to $3.55 million from the National Science Foundation Growing Convergence program, in addition to previous support from the Good Food Institute and New Harvest.

The Late Professor Inoue Would Be Proud

September 08, 2020
Students Finish His and Their Research, Earn Ph.D.s

Four years after plant sciences professor Kentaro Inoue was struck and killed while riding his bike, the last three graduate students from his lab are ensuring his scientific legacy lives on through their published research, careers in industry and academia, and mentoring of future science students.

UC Davis to Lead New Artificial Intelligence Institute for Next-Generation Food Systems

August 28, 2020

By AJ Cheline and Diane Nelson

The University of California, Davis, has been awarded $20 million as part of a multi-institutional collaboration to establish an institute focused on enabling the next-generation food system through the integration of artificial intelligence, or AI, technologies. The award is part of a larger investment announced this week by the National Science Foundation, or NSF, in partnership with several federal agencies — distributing a total of $140 million to fund seven complementary AI research institutes across the nation.

UC nutrition education programs pivot to meet California’s needs during pandemic

July 27, 2020

CalFresh Healthy Living, UC and its county UC Cooperative Extension (UCCE) offices work in schools and community settings to give low-income children and families the opportunities and resources they need to eat right, stay active and lead healthy lives.

As California’s unemployment rate rises due to COVID-19, their efforts have never been more important, nor more challenging, but how do you provide in-person services during a pandemic?

Solving Agricultural Challenges with Engineering and Robotics

July 17, 2020

From creating fragile crop harvest-aiding mobile robots (FRAIL-bots) for strawberry harvesting to developing an automated robotic orchard platform designed to optimize fruit pickers’ performance, Stavros Vougioukas is addressing agricultural challenges and making an impact on California agriculture.

In fresh market fruit production, harvesting is one of the most labor-intensive operations, incurring high cost and dependence on a large seasonal semi-skilled workforce, which is becoming less available.

Raw Milk May Do More Harm Than Good

June 29, 2020
Not Properly Stored, It’s a Source of Antibiotic-Resistant Microbes

Raw or unpasteurized cows’ milk from U.S. retail stores can hold a huge amount of antimicrobial-resistant genes if left at room temperature, according to a new study from researchers at the University of California, Davis. The study also found bacteria that harbored antimicrobial-resistant genes can transfer them to other bacteria, potentially spreading resistance if consumed.

Like Father, Like Son

June 26, 2020

When Caleb Sehnert was growing up, he naturally was curious about what his dad did for work. So, on his way to summer camp, he’d park his bicycle at the UC Davis Meat Lab and go inside to visit with his father, Dan.

What he got was a first-hand look at how beef cattle, hogs, sheep and goats are harvested, processed and packaged. Dan was manager of the lab for 14 years starting in 1981. Caleb, now 37, landed the same job in 2008 and still holds it.

Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils

June 15, 2020
Food Scientist Says Standards Needed to Protect Consumers and Industry

Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.