News

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...

Explore how integrating sustainability assessments and economic insights can drive forward-thinking innovation in nutrition. This approach examines the balance between ecological impact, financial viability, and consumer demand, offering companies a...

The idea that food is medicine has been central to human cultures for millennia, rooted in rich histories and intricate belief systems. Traditional societies meticulously passed down knowledge about specific...

Knowledge gaps in food composition are driven by the diverse nature of food itself, including variations caused by how it is produced, stored and distributed, and processed, coupled with technological...

The Innovation Institute for Food and Health (IIFH) at the University of California (UC), Davis, US, aims to foster innovation in nutrition by bringing research and commercialization together. The Institute...