Rene Herrera

In a new study, IIFH Faculty director Dr. Justin Siegel and his team take another step toward designing smarter enzymes for food and health applications. By testing targeted changes in...

Can coffee waste make great muffins? A new study from the IIFH-affiliated Faculty, Dr. Selina Wang, published in ACS Food Science & Technology, shows that spent coffee grounds (SCG) can...

A recent UC Davis feature highlights how artificial intelligence research across the university is accelerating advances in health care, from improving diagnostics to enabling more personalized treatment strategies. The article...

OneBio has introduced a novel invisible fiber ingredient designed to deliver targeted health benefits without altering taste or texture. This launch comes amid growing consumer and industry interest in “fibermaxxing”—the...

Experts from the University of California, Davis review decades of research to answer a question that many consumers and scientists continue to debate: Is moderate wine consumption good for health?...

Google.org recently announced the 12 recipients of its AI for Science fund, a global initiative supporting organizations that use artificial intelligence to accelerate breakthrough scientific research across disciplines including health,...

A new study in npj Science of Food introduces FoodAtlas, a large-scale, AI-powered knowledge graph that connects foods to the chemicals they contain—and to potential health and biological effects. Developed...

A new study co-authored by Oliver Fiehn of the West Coast Metabolomics Center at UC Davis has uncovered a powerful new way to tell whether patients are taking metformin, the...

Mars, Inc. is applying advanced artificial intelligence tools to transform how new food ingredients are discovered and developed, with a focus on health and sustainability. The company is working with...

A World Economic Forum piece highlights the urgent need to position nutrition and food quality at the heart of global health strategies to improve lives worldwide. Billions of people still...

A new study published in Current Research in Food Science co-authored by Ilias Tagkopoulos from the AI Institute for Next Generation Food Systems (AIFS) introduces a new DNA-based approach that...

Researchers at UC Davis have developed a new edible scaffold that helps cultivated meat better replicate the taste and texture of conventional meat by integrating fats directly into growing muscle...