UC nutrition experts maintain that adding H2O will help curb our sugar intake as well as quench our thirst.

UC Davis will host a symposium Jan. 14, jointly organized with Mars Inc. and in collaboration with the Lindau Nobel Laureate Meetings, to mark the official launch of the Innovation Institute for Food and Health, part of the World Food Center at UC Davis.

UC is committed to putting its campuses, the state and the world on a pathway to sustainably and nutritiously feed themselves.

UC Davis research has aided rice growers such as George Tibbitts, a UC Davis alum.

Inaugural statewide event, Jan. 16-18, is being hosted by UC Santa Barbara in collaboration with teams from UC Santa Cruz and UC Berkeley.

Nutrition scientists predict that 2020 will be a turning point for nutrition.

UC nutritional policy leaders join with experts around the country to promote water as drink of choice, ideal substitute for sugar-sweetened beverages.

Contaminated food sickens 1 in 6 Americans every year. DNATrax traces the bad stuff back to its source.

Growers depend on UC research for improved varieties.

With hundreds of thousands of acres of irrigated cropland removed from production this summer, the state expects losses in crop revenue, dairy and livestock value, and added costs from well-pumping.

The UCR Community Gardens provide a space to educate, engage, inspire and feed the campus and local community.

You may have Grandma’s recipe for the perfect crust, but do you really know what goes on at the molecular level? UCLA biophysicist Amy Rowat shares some of the scientific aspects of apple pie and explains how you can apply these insights in the kitchen.