Marissa Pickard

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...

Personalized nutrition for longevity aims to customize people’s diet to their unique situation –genetics, habits, medical history, microbiota – so that individuals can live longer and healthier lives. In a...

Davis, California, 14 September, 2023, The Innovation Institute for Food and Health (IIFH) at the University of California, Davis (UC Davis) will host the 2023 Partner Summit October 11-13, 2023 in Davis,...

Tasty and energizing, coffee remains one of the most popular beverages worldwide. In turn, decaffeinated coffee emerged to address concerns about the effects of caffeine intake on health. Created between...

Predicted famines due to population increase created an interest in the development of protein alternatives during the 1950s. Currently, a renewed interest in protein alternatives has developed as a potential...

There is an urgent requirement to minimize food waste and create more sustainable food systems that address global increases in malnutrition and hunger. The nutritional value of brewers’ spent grain...

The UC Davis Office of Research has recently highlighted a startup co-founded by our Faculty Director, Justin Siegel, and their efforts to improve the nutrition of dietary proteins. Digestiva is focused on using enzymes...

Lab-grown meat, initially seen as an eco-friendly alternative to beef, may not be as environmentally friendly as once thought. Research from UC Davis indicates that the energy-intensive process of producing...