News

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...

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...

The Graduate School of Management at the University of California, Davis and the UC Davis Innovation Institute for Food and Health have partnered with Barnstorm Foundry to explore new markets...

Wine-making in California generates tons of residue, but research from UC Davis suggests that this waste, particularly from chardonnay grapes, may hold health benefits. The study reveals health-promoting compounds, such...

An international team, including chemists from UC Davis, has uncovered a natural cyan blue food coloring derived from red cabbage. This breakthrough offers a sustainable alternative to synthetic blue dyes...

PvP Biologics, born from collaboration between the University of Washington and UC Davis, has been acquired by Takeda Pharmaceutical. Their enzyme-based treatment for celiac disease, TAK-062, shows promise after successful...

Scientists around the globe are uniting to make aflatoxin a thing of the past. This collaborative effort, involving Mars, UC Davis, Thermo Fisher Scientific, and others, leverages crowdsourcing to combat...