News

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...

Guideline recommendation for a plant bioactive such as flavan-3-ols is a departure from previous recommendations because it is not based on deficiencies but rather improvement in health outcomes. Nevertheless, there...

For reasons of health, sustainability, or a desire to try, more consumers are choosing plant-based milks than ever, driving a rapidly growing global market. This interest offers a unique opportunity...

Our understanding of the relationship between the food we eat and our health is deeper than ever and we now have the scientific knowledge and technological ability to transform this...

Aflatoxin B1 (AFB1) is the most potent genotoxic and carcinogenic aflatoxin produced by Aspergillus flavus and Aspergillus parasiticus. AFB1 is considered a major concern in food safety because of its...

Aflatoxins are mutagenic mycotoxins which are believed to impact over a billion people every year, particularly in the developing world, and, when consumed, lead to stunting, immunosuppression, and liver cancer....

Globally, we are failing to meet numerous nutritional, health, and environmental targets linked to food. Defining food composition in its full chemical and quantitative diversity is central to data-driven decision...

Chardonnay marc (pomace), an agricultural waste product, has demonstrated significant potential health benefits in previous studies. This study represents the first comprehensive chemical characterization of chardonnay marc, its seed and...

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...

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of...