In a peach processing facility, the air might be filled with the sweet aroma of ripe peaches and the sound of equipment humming as it carries out the canning process. At the California Processing Tomato Industry Pilot Plant on campus, students within the Department of Food Science and Technology (FST) get to see that action firsthand. They can also now experience it – virtually.

Much of the discussion around implementing artificial intelligence systems focuses on whether an AI application is “trustworthy”: Does it produce useful, reliable results, free of bias, while ensuring data privacy? But a new paper published Dec. 7 in Frontiers in Artificial Intelligence poses a different question: What if an AI is just too good? 

Artificial intelligence could be a valuable tool for the future of food safety. New research out of the University of California, Davis, finds that a technique using AI and optical imaging can quickly and accurately identify bacteria in food, making it a promising approach for preventing foodborne outbreaks and illnesses.

Post-harvest losses are common in the global food and agricultural industry. Research shows that storage grain pests can cause serious post-harvest losses, almost 9% in developed countries to 20% or more in developing countries. To address this problem, Zhongli Pan, an adjunct professor in the Department of Biological and Agricultural Engineering, has developed a potential solution.

University of California, Davis, researchers have launched a new online database that can help community members, policymakers and advocates view and compare local governments’ vision for the future with the California General Plan Database Mapping Tool.

Meteorologists use a wide array of instruments to measure weather conditions. At University of California, Davis, students studying atmospheric science get an up-close look at those various instruments — some of which were first designed in the late 1800s — to gather data to predict the weather.

Nine faculty from UC Davis are among 564 newly elected fellows of the American Association for the Advancement of Science, announced today (Jan. 26). AAAS fellows are scientists, engineers and innovators who have been recognized for their achievements across disciplines ranging from research, teaching and technology, to administration in academia, industry and government, to excellence in communicating and interpreting science to the public.

Here are the new fellows from UC Davis, listed with their AAAS commendations:

Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs. 

These plastic-free, “jelly ice cubes” do not melt, are compostable and anti-microbial, and prevent cross-contamination. 

“When ice melts, it’s not reusable,” said Gang Sun, a professor in the Department of Biological and Agricultural Engineering. “We thought we could make a so-called solid ice to serve as a cooling medium and be reusable.” 

Researchers in the department of Biological and Agricultural Engineering (BAE) are working to make agriculture safer for children.

Gene editing can improve crop performance, but there’s a catch: It can be hard to grow plants from cells after you’ve tweaked their genomes.