The "Biggest Loser" coach will address healthy habits and motivation Feb. 10.

In new book, UC Berkeley's Saru Jayaraman — a leading expert on what it’s like to work in the restaurant industry — offers 14 case studies and ranks working conditions at eateries ranging from greasy-spoon diners to national chains and white-tablecloth venues.

UC Riverside-led team awarded $4 million grant to fight disease using CRISPR technology developed at UC Berkeley.

KVCR's Matt Guilhem recently went to a UC Riverside laboratory trying to breed a better avocado. An interview with lead researcher Eric Focht.

From orchard to campus, efforts are growing to enhance food literacy.

UCLA Food Studies Graduate Certificate Program taking applications starting Feb. 1, selected students to begin fall 2016.

The UC Merced professor discusses his groundbreaking research.

Andy Walker, a grape geneticist at UC Davis, has devoted his career to studying Pierce’s disease and believes he can now offer a solution.

For nearly 40 years, David Kessler, a former UC Berkeley staffer and student, has created a tight-knit aquatic community on campus through homemade sandwiches and a lot of heart.

Approximately 40 graduate students from four UC campuses have been selected for USAID fellowships co-sponsored by the UC Global Food Initiative.

Food, Nutrition and Basic Skills Program for students at UC Santa Barbara offers students comprehensive instruction in budgeting and meal planning, basic kitchen skills, cooking and nutrition.
 

Laura Schmidt, a UCSF health policy professor who has done extensive research on sugar’s health effects, discusses the impact of added sugar.