News

The 2024 IIFH Partner Summit brought together forward-thinking leaders from industry, investors, academia, startups, foundations, research institutions and more. It is this level of uncommon collaboration that is at the...

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...

By Minami Ogawa, Innovator Fellow, Supply Change Capital Food has always been at the heart of my journey. From the storybooks my mom read to me, I vividly remember being...

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,...

From chef/baker to scientist From my adventures as a creative chef and baker, I took a bold step to embark on a PhD in 2017 – to translate my experiences...