Climate Change

USDA Awards Research Grants to Study Triticale, Snap Beans and More

Craft bakers love adding a little triticale to breads for its subtle blend of nutty and earthy flavors and its moist, slightly chewy texture. Farmers love the grain mainly for forage: It produces bigger yields with less water and fertilizer compared to wheat. Now, Joshua Hegarty and colleagues across the country will work on combining those qualities to create new varieties of triticale that are good for bread-baking at commercial scale.

Biocrust Mapping Project Wins Creativity-Innovation Award

Xiaoli Dong is putting biological soil crust on the climate change research map, a project for which she received UC Davis’ single Early Career Faculty Award for Creativity and Innovation for 2023.

The university gives one or two of the $40,000 awards annually, funded by an endowment set up by anonymous donors.

Can CRISPR Cut Methane Emissions From Cow Guts?

University of California, Davis, scientists are teaming up with UC Berkeley and UC San Francisco researchers on a $70-million donor-funded initiative that aims in part to cut climate change-causing emissions from cattle by using the genome-editing tool CRISPR on microbes in the cows’ gut.

How UC Davis Is Growing a Tree Canopy for Tomorrow’s Climate

The cooling shade of UC Davis’ mature, leafy trees impressed Nurjannah Wiryadimejo enough to help the now-graduating senior choose to become an Aggie.

“When I first came to Davis, what struck me was how beautiful the cork oaks are. I’d never seen such beautiful tree-lined streets like the ones by the Memorial Union,” she said. 

“But now I’ve realized that a lot of the trees on campus aren’t well suited for the future climate, when there will be more heat and extreme weather events,” said the environmental science and management major. 

Cabernet Can Survive Climate Change

Exposing wine grapes to sunlight was the key to making a good quality cabernet. But even the toughest grapes may not withstand the extreme heat that comes with climate change. Too much heat, like California has experienced with recent heat waves, can lead to jarringly jam-like wines that are high in alcohol and sugar and lacking in acidity.