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Introduction  At the Innovation Institute for Food and Health (IIFH), we are proud to collaborate with Dr. Ilias Tagkopoulos, Director of the Artificial Intelligence Institute for Next Generation Food Systems...

Cultivated meat is gaining momentum as a sustainable animal protein, but scalability and affordability are key challenges to advancing the sector. Optimized Foods, a start-up co-founded by Dr. Minami Ogawa,...

Introduction  Aryeh Ganz, a 1993 UC Davis alumnus and successful investor/ entrepreneur, exemplifies how strategic academic partnerships have the potential to yield attractive returns while driving societal benefits. Upon reconnecting...

The IIFH Innovator Fellowship bridges the gap between academia and industry by connecting Ph.D. students with venture capital firms, fostering business and entrepreneurial skills. In partnership with various venture capital...

The AI Institute for Next-Generation Food Systems (AIFS) at UC Davis aims to revolutionize food production and nutrition using AI. By mapping food chemicals, analyzing health impacts, and optimizing food...

D-allose, a rare low-calorie sugar with potential as a sucrose substitute and health applications, was efficiently produced at 56.4 g/L with a 41.4% yield using engineered Escherichia coli, which leverages...

The early-stage venture firm Supply Change Capital invests in high-growth food tech businesses and culture-first brands, saying that culture and climate deeply impact the future of food. With its investments,...

Discover how artificial intelligence is revolutionizing the food and nutrition industry, driving innovation in personalized diets, sustainable production, and product development. By enhancing productivity and creating tailored nutritional solutions, AI...

GLP-1 drugs are the latest catalysts feeding demand for healthier snacks. Rivalz uses AI to create to reimagine snacks in an industry dominated by big players and for consumers and for consumers...

One Bio—a UC Davis spinoff with proprietary technology to chop up polysaccharides from agricultural waste into “odorless, colorless, and tasteless” fibers that can be added to foods at high inclusion...

Dr. Justin Siegel and Dr. Robert Hall join the Foodie Pharmacology podcast for a conversation about what the Periodic Table of Food Initiative (PTFI) is doing to better understand global...

What questions does PTFI research try to answer? Some of our big research questions are: What is in food? That’s really an entire scientific enterprise–wide question that we have at...