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...
With Digestiva, researchers from UC Davis are developing a solution using specialized enzymes to improve dietary protein digestion and nutrition. Co-founders Justin Siegel and Wilson Mak have created a biotechnology...
Guideline recommendation for a plant bioactive such as flavan-3-ols is a departure from previous recommendations because it is not based on deficiencies but rather improvement in health outcomes. Nevertheless, there...
The ketogenic diet is intended to not only reduce calorie consumption, but also alter bodily metabolism to utilize fats as a primary fuel. In collaboration between the Innovation Institute for Food...
In addition to the three primary macronutrients – carbohydrates, fats, and protein – a fourth has been identified: ketone bodies. Thought to have evolved in response to carbohydrate scarcity, our...
We are pleased to share that our Faculty Director, Justin Siegel, has been named a Fellow of the National Academy of Inventors! Fellows are recognized for their inventions that “have...
