Center —one of only 12 nationwide – will support and facilitate studies on obesity, nutrition and metabolism at UCSF and across Northern California.

Q&A with Amrita Hazra, who leads UC Berkeley's Millet Project team, with a Berkeley Food Institute seed grant and support from the UC Global Food Initiative's CLEAR subcommittee.

San Francisco is adding warning labels on advertisements for sugary beverages; UCSF's Laura Schmidt, who helped advise the city on the first-in-the-nation law, is interviewed.

A mainly UC Riverside group of researchers improves a resource used worldwide.

A researcher working with UC Riverside scientists has developed a simple test designed to detect two of the most virulent bacteria facing today’s farmers.

To help farmers make the best use of the water they have available, a series of new and updated drought tips fact sheets has been developed by UC Agriculture and Natural Resources scientists and funded by the California Department of Water Resources.  

Mindy Lubber and UC Irvine's Jay Famiglietti: Food production, the world’s biggest water user, is a major underlying cause of dropping water tables and sinking land in the drought-plagued Central Valley and around the globe.

R. Paul Singh has spent four decades studying food science at UC Davis; his innovative work includes creating a food-processing system for NASA's first manned mission to Mars.

 

Glenda Humiston, UC's new vice president in charge of agriculture and natural resources, plans to work on enhancing growers' economic opportunities in the 21st century.

A new general consumer-resource model spans the mathematics of a century's worth of food web models and provides a common foundation for new food webs.

Mark Lipson's career has taken him from Santa Cruz to Washington, D.C., and back again, now as a research associate with UC Santa Cruz's Center for Agroecology and Sustainable Food Systems.

Pet leads UCLA Anderson grad to idea for business that sells nutritious food for dogs and cats.