There are good and bad fats, nutritionists say. But not all polyunsaturated fats, the so-called good fats, are created equal. CA&ES food chemist Ameer Taha is exploring whether eating too much linoleic acid—a type of polyunsaturated fat found mainly in vegetable oils and processed foods—can cause chronic inflammation, migraine headaches and other health problems.
Do you know why it’s called iceberg lettuce? In 1926, Bruce Church—University of California graduate, farmer and founder of Fresh Express—developed a way to get his head lettuce from Salinas to the East Coast by loading the freshly-harvested crop in train cars and covering it with ice. As the lettuce-laden cars rolled into stations, folks would call out, “The icebergs are coming, the icebergs are coming.”
Sixteen UC Davis researchers have been named in the annual Highly Cited Researchers 2019 list released by the Web of Science Group, which compiles statistics on scientific publishing. The list identifies scientists and social scientists who have published multiple papers ranking in the top 1 percent by citations in a particular field and year, over a 10-year period.
Citation counts represent how often a particular paper has been cited in other scientific publications.
UC Davis researchers included in this year’s list are:
Turns out, UC Davis food safety expert Linda Harris and her team also excel in lab safety. Harris, chair of the Department of Food Science and Technology, recently received a Safety Services Lab Safety Award by the UC Davis Chemical and Lab Safety Committee.
The faculty-led group honors campus labs with a strong commitment to safety procedures.
Romaine lettuce and leafy greens contaminated with E. coli. Eggs, raw chicken or turkey exposed to salmonella. Given frequent reports of food recalls, consumers may believe contaminations are on the rise in the United States.
Biosolarization shows promise for conventional and organic farmers
Farmers spend a lot of time and money controlling weeds and other pests, and often have to turn to chemical fumigants to keep the most destructive pests at bay. Farmers also wrestle with what to do with low-value byproducts of crop production, such as skin, seeds and hulls from fruit, vegetable and nut processing.
What if those agricultural waste streams could generate alternatives to chemical fumigants and make farming more productive, profitable and environmentally friendly?
Newborn Baby Jane in Sacramento, California, might have access to the best, most modern medical care, but she’s likely missing something else: Friendly gut microbes. Uniquely adapted to human breast milk, these microbes provide optimal nutrition, keep out hostile infections, and may even stop the spread of disease.