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.

UC Davis nutrition experts offer advice for new year.

UC Riverside development economist Steven Helfand joins multinational team analyzing productivity and global policies.

UCSF researcher Cristin Kearns dropped a promising career at Kaiser to dig through sugar industry archives for a smoking gun.

"We're looking at genes that make the plants tolerant of flooding," said Dr. Pam Ronald, a plant geneticist at UC Davis, whose husband is a certified organic farmer.