Food Science Content

The Promise of Alternative Proteins

Jocelyn C Anderson — September 09, 2024 - 3:28pm

��ϲ��Ͽ� Davis food scientists are studying how to make beef using cow stem cells.

Using Waste Heat to Decarbonize Food Processing

Malia N Reiss — June 12, 2024 - 1:46pm

��ϲ��Ͽ� Davis scientists are working to extract wasted heat from appliances and industrial emissions to help decarbonize food processing systems.

Big Data Comes to Dinner

Jocelyn C Anderson — April 29, 2024 - 9:01am

Learn how ��ϲ��Ͽ� Davis leverages artificial intelligence to transform food and agriculture, ensuring sustainability and health from seeds to stomachs.

New Sensory Immersive Room at ��ϲ��Ͽ� Davis Simulates Real-Life Environments for Product Testing

Amy M Quinton — October 18, 2022 - 10:00am

New ��ϲ��Ͽ� Davis sensory room provides immersive experience for tasting food.

A New Natural Blue for Food Coloring

Andy Fell — April 07, 2021 - 11:00am

A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1. The work is published April 7 in Science Advances.

Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils

Amy M Quinton — June 15, 2020 - 10:33am

Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.

Jeremy Chuardy

Anonymous — February 25, 2020 - 1:30pm

Jeremy Chuardy ’20

Denpasar, Bali, Indonesia

Fresh Citrus at Risk From Devastating Disease

Amy M Quinton — December 11, 2017 - 7:00am

For the first time in 70 years, California has surpassed Florida in Citrus production. Florida groves have been decimated by a disease called huanglongbing (HLB), or citrus greening disease. University of California, Davis, researchers are working with farmers and fellow scientists to develop early-detection methods, boost tree immunity and find a cure for the disease, which is caused by a bacterium that is spread by the Asian citrus psyllid.

New Machine Simulates Human Digestion to Improve Nutrition

Patricia Bailey — December 08, 2016 - 12:10pm

A ��ϲ��Ͽ� Davis food scientist and engineer has built a new machine that simulates human digestion, with the goal of helping people make better decions about what and when to eat, and how to prepare foods to meet their own personal nutritional needs.

Student Competition Could Yield Next New Food Craze

Patricia Bailey — June 06, 2016 - 9:00am

��ϲ��Ͽ� Davis food science students will compete June 6 for $20,000 prizes to be awarded for the new food products the student teams have created.