Over a decade ago, researchers at UC Davis noticed something unusual while studying yeast: tiny oil droplets sinking to the bottom of a flask. The strain of yeast was producing a natural compound with soap-like properties, and now it’s being developed as an ingredient in cleaning products that are gentle on skin and environmentally friendly.

For the first time in its storied history, the University of California, Davis, is selling wines to the public made by students, staff and faculty from grapes they grow in the Napa Valley and around campus in Yolo County.

Organic food is easy to find these days, from farmers markets to grocery stores. But organic farming covers only a small portion of California’s agricultural land. As the state pushes to make agriculture more climate-friendly, a new UC Davis-led research project is exploring why some regions are successfully shifting to sustainable practices – while others face more barriers to making the transition.

Wheat is a major source of calories, carbohydrates and protein worldwide and its distinctive gluten proteins are what gives bread and pasta dough texture and elasticity. But it also can cause autoimmune reactions such as celiac disease, which is growing in prevalence worldwide.

Researchers at the University of California, Davis, have deleted a cluster of genes in wheat that generates gluten proteins that can trigger immune reactions without harming the breadmaking quality of this globally nutritious crop.

Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors — all with long ingredient lists. These and other familiar favorites offer consumers a convenient, tasty and often affordable meal or snack.

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.

The UC Davis Olive Center is rolling out a new line of table olives – savory and ideal for snacking, culinary creations and cocktails. The center, known for its expertise in olive oil research and production, is now offering canned and packaged table olives, featuring both California-grown and internationally sourced varieties.

$5 cans of Classic Black or Fresh-cured Green
$13 jars of Kalamata or Martini
Available for purchase at:
 

Eight faculty from UC Davis – including three from the College of Agricultural and Environmental Sciences – are among 471 scientists, engineers and innovators newly elected as fellows of the American Association for the Advancement of Science, the society announced today, March 27. AAAS fellows are recognized for their exceptional achievements in science, including research, teaching, administration and science communication.

Here are the new fellows from UC Davis, with their fellowship citations:

Recent testing of material distributed from the Foundation Plant Services Classic Foundation Vineyard at the University of California, Davis, detected zero cases of grapevine red blotch and grapevine leafroll associated virus-3 infections, after one positive result during annual testing last fall.

California produces 99% of the nation’s pistachios, generating nearly $3 billion in economic value in the state. But pistachios have been slightly understudied in part because of the lack of a high-quality map of their DNA. University of California, Davis, researchers have now generated the most comprehensive genome sequence of the pistachio, allowing plant breeders to create better — perhaps more nutritious — varieties. They’ve also detailed how pistachio nuts develop, which will help farmers manage their crop more sustainably.