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...
At the UC Davis Innovation Institute for Food and Health’s 2024 Partner Summit, H. Rao Unnava, dean of the UC Davis Graduate School of Management interviews Christian Tillegreen, director of...
Technology advancements pave the way to enhance the efficacy of proteins through enzymes — proteins that transform physical matter. Novel computational and experimental tools and AI enable enzyme innovation for...
The University of California, Davis announced an expanded collaboration with the BioInnovation Institute (BII) to accelerate commercialization of discoveries in protein nutrition important to consumers around the world. Funded by the...
The University of California (UC) Davis, US, has created an environment where research and industry join forces to develop innovations in the food system, driven by the university’s Innovation Institute...
Digestiva, a pioneering UC Davis food biotech startup, successfully closed its Series A equity financing round, raising $18.4 million. This significant milestone was led by Magdalena, a global leader in...
The University of California (UC) Davis, combines research with the food and nutrition industry to foster innovation and prepare its students for life after graduation. Nutrition Insight examines how the...
An estimated 95% of the biomolecules in food are unknown to science — this is the “dark matter” of food, diets, and biodiversity. We don’t know what these biomolecules are,...
The food and beverage industry is expanding its offer of alternative proteins and upcycled foods to improve food security and reduce environmental impact. To estimate and support the long-term success...
