News

A new University of California article highlights a powerful reality: we still know surprisingly little about the full chemical makeup of the foods we eat — and UC scientists are...

In a recent study published in Biomedicine & Pharmacotherapy, researchers including IIFH-affiliated faculty Dr. Ameer Taha, Dr. Daniela Barile, and Dr. David Mills explore whether whey protein phospholipid concentrate (WPPC)—a...

A recent review co-authored by Pr. Ralph Green, M.D., Ph.D., Distinguished Professor and Hematopathologist in the UC Davis Department of Pathology and Laboratory Medicine, draws attention to an often-overlooked dimension...

As of February 1, 2026, the inaugural cohort of the NovoNordisk Foundation and UC Investments-funded California-Denmark Innovator Fellowship was successfully underway. After months of planning, the six PhDs and Postdoctoral...

The University of California has once again been ranked the top university system in the world for the number of patents granted, underscoring UC’s global leadership in innovation and research...

New Preprint Introduces “microbiomeMASST,” a Tool to Map Microbial Metabolites Across Studies A new preprint co-authored by Dr. Maria L. Marco (UC Davis Department of Food Science & Technology) presents...

In a new study, IIFH Faculty director Dr. Justin Siegel and his team take another step toward designing smarter enzymes for food and health applications. By testing targeted changes in...

Can coffee waste make great muffins? A new study from the IIFH-affiliated Faculty, Dr. Selina Wang, published in ACS Food Science & Technology, shows that spent coffee grounds (SCG) can...

A recent UC Davis feature highlights how artificial intelligence research across the university is accelerating advances in health care, from improving diagnostics to enabling more personalized treatment strategies. The article...

OneBio has introduced a novel invisible fiber ingredient designed to deliver targeted health benefits without altering taste or texture. This launch comes amid growing consumer and industry interest in “fibermaxxing”—the...

Experts from the University of California, Davis review decades of research to answer a question that many consumers and scientists continue to debate: Is moderate wine consumption good for health?...

Google.org recently announced the 12 recipients of its AI for Science fund, a global initiative supporting organizations that use artificial intelligence to accelerate breakthrough scientific research across disciplines including health,...