Marissa Pickard

Wine-making in California generates tons of residue, but research from UC Davis suggests that this waste, particularly from chardonnay grapes, may hold health benefits. The study reveals health-promoting compounds, such...

An international team, including chemists from UC Davis, has uncovered a natural cyan blue food coloring derived from red cabbage. This breakthrough offers a sustainable alternative to synthetic blue dyes...

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of...

Algae is the queen of sustainability. Emerging technology is transforming this diverse group of photosynthetic organisms into a robust, sustainable production platform for multiple applications across various markets. As a...

PvP Biologics, born from collaboration between the University of Washington and UC Davis, has been acquired by Takeda Pharmaceutical. Their enzyme-based treatment for celiac disease, TAK-062, shows promise after successful...

The construction of high capacity data sharing networks to support increasing government and commercial data exchange has highlighted a key roadblock: the content of existing Internet-connected information remains siloed due...

Scientists around the globe are uniting to make aflatoxin a thing of the past. This collaborative effort, involving Mars, UC Davis, Thermo Fisher Scientific, and others, leverages crowdsourcing to combat...

Many current food systems are unsustainable because they cause significant resource depletion and unacceptable environmental impacts. This problem is so severe, it can be argued that the food eaten today...