Written by Amber Flores, IIFH Fellow, UC Davis Published by Better Ventures When it comes to compelling investment areas in the food as medicine space, we at Better Ventures think...
Davis, California, 27 February, 2024 The USDA AI Institute for Next Generation Food Systems (AIFS), Innovation Institute for Food and Health (IIFH) at the University of California, Davis (UC Davis) along with the Periodic...
Historically, prioritizing abundant food production often resulted in overlooking nutrient quality and bioavailability, however, environmental concerns have now propelled sustainable nutrition and health efficacy to the forefront of global attention....
By Dr. Dani Zumpano Bruci, IIFH Fellow, UC Davis Edited by Jenn Burka, Principal, FTW Ventures This is the third of a three part series about investing in the microbiome. In this...
By Dr. Dani Zumpano Bruci, IIFH Fellow, UC Davis Edited by Jenn Burka, Principal, FTW Ventures This is the second of a three part series about investing in the microbiome. In this...
By Dr. Dani Zumpano Bruci, IIFH Fellow, UC Davis Edited by Jenn Burka, Principal, FTW Ventures This is the first of a three part series about investing in the microbiome. In this...
I have studied and worked with agricultural machinery, precision agriculture, remote sensing, aerial image processing, and other digital agriculture practices throughout my academic career. My passion for advancing technologies that...
Davis, California, 08 February, 2024 The Innovation Institute for Food and Health (IIFH) at the University of California, Davis (UC Davis) announces a nearly $500,000 grant from The Rockefeller Foundation....
The brain communicates with the gut and the billions of microbes that inhabit it: bacteria, viruses, protists, and archaea. We recently started to unravel how far from passive passengers, these...
Bioactive oligosaccharides with the potential to improve human health, especially in modulating gut microbiota via prebiotic activity, are available from few natural sources. This work uses polysaccharide oxidative cleavage to...
Scientists at UC Davis and the Mars Advanced Research Institute have developed a cost-effective method to produce allulose, a low-calorie sugar substitute. Using a modified microorganism, they achieved high-yield and...
Due to the rampant rise in obesity and diabetes, consumers are desperately seeking for ways to reduce their sugar intake, but to date there are no options that are both...
