UC Davis Professor Developing New Bioplastic Technology from Dairy Byproducts and Food Waste to Address Plastic Pollution

For decades, Ruihong Zhang, a professor in the Department of Biological and Agricultural Engineering has been studying biological conversion of food waste to explore solutions that could address environmental challenges. Her recent research on biodegradable plastics using dairy byproducts may reduce the global level of plastic pollution.

Can seaweed cut methane emissions on dairies?

Expert sees dramatic reduction when cows consume seaweed supplement

Seaweed may be the super food dairy cattle need to reduce the amount of methane they burp into the atmosphere. Early results from novel research at the University of California, Davis, indicate that just a touch of the ocean algae in cattle feed could dramatically cut greenhouse gas emissions from California’s 1.8 million dairy cows.

Keeping Cows Cool With Less Water and Energy

New Cooling Technologies Tested at UC Davis Dairy Facility

Innovative cooling technologies tested on dairy cows at the University of California, Davis, are addressing the long-standing challenge of keeping dairy cows cool in heat-stressed California.

Editing for a healthy future

New genetic technology enhances animal health, welfare

Gene editing — one of the newest and most promising tools of biotechnology — enables animal breeders to make beneficial genetic changes, without bringing along unwanted genetic changes.

And, following in the footsteps of traditional breeding, gene editing has tremendous potential to boost the sustainability of livestock production, while also enhancing food-animal health and welfare, argues animal scientist Alison Van Eenennaam of the University of California, Davis.

Milk Truck Microbial Study Aims to Improve Dairy Food Safety and Quality

Findings are key for California, the nation’s largest dairy producer

Fresh, or raw, milk transported from farms to dairy processing facilities in tanker trucks contains a diverse mix of microbes, which varies from season to season, report researchers at the University of California, Davis.

Microbes with the potential to cause disease are destroyed during milk pasteurization, but not all bacteria and their associated enzymes are eliminated by that process. The remaining bacteria retain the ability to cause spoilage and quality defects in dairy foods.