A quarter-century after its founding, the Robert Mondavi Institute for Wine and Food Science is a place of groundbreaking discoveries, collaborations and educational offerings attracting top-notch students, scholars and researchers.
A transformational gift of $25 million from the Robert and Margrit Mondavi family in 2001 established the RMI to study, advance and improve wine, brewing and food sciences.
The UC Davis Olive Center is releasing a new olive oil that’s as meaningful as it is tasty. “Friends Blend” will be available for purchase starting this week and the community is invited to get a free taste during Picnic Day, a beloved campus event that will be held April 18.
Four simple ingredients and one bold idea helped a group of students turn their low-fat dairy spread creation into a first-place win by reimagining what a schmear can be. Their product earned the top prize in a dairy innovation competition hosted by the student-run Food Tech Club at UC Davis.
Walk down the aisles of many grocery stores and you’re liable to see claims about products that are “good for gut health,” from yogurt and kombucha to supplements and even sodas. But despite its popularity, the phrase can mean different things to different people and lacks a shared scientific definition.
UC Davis Global Affairs is offering a host of summer abroad options, including two new programs: Agriculture and the Environment in Colombia, and Brewing and Beer in Germany and Belgium.
For nearly 20 years, the Olive Center at the University of California, Davis, has worked to improve the olive and olive oil industry through research, education and outreach. The center, known for its work in sustainable olive growing and improving olive oil quality, has named chemist Selina Wang as its faculty director to guide the next phase of research and innovation for the state’s growing olive industry.
For every juicy tomato or crunchy almond California grows, there’s a pile of pulp, hulls or scraps that often goes to waste. A new online tool, created by University of California, Davis researchers, tracks those agricultural byproducts aiming to find innovative ways to put them to use.
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.
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.
