A closer look at the proliferation of probiotics with Maria Marco, a microbiologist and professor in the department of food science and technology at UC Davis.

Scientists tackle coffee industry’s most bitter challenges to produce rich results.

Can we meet the global demand for meat? Food scientists at UC Davis are studying how to make beef using cow stem cells.

A winemaking course at UC Davis prepares students for careers in the wine industry by partnering them with cutting-edge local wineries.

The “Luna UCR™” variety is the result of more than a half century of tree breeding.

A new, simple solution for cleaning out unhealthy chemicals and turning sewage into sustenance.

Professor Kurt Schwabe’s Fulbright fellowship will help Australia and California meet water needs.

While researchers investigate how caffeine-addicted bacteria may be used as a cleanup crew for caffeine, check out 5 ways to clean up your habit.

Adding even a small amount of biochar can drastically reduce methane emissions, research shows.

Researchers map the environmental pressures of global production for all foods on land and ocean.

A grant of more than $700,000 from the USDA will support a UC collaboration to improve and expand undergraduate education in organic agriculture, with an emphasis on supporting underrepresented students.

A promising new method for breaking down plastic would finally allow us to do something useful with hard-to-recycle waste.