For four students taking a beer-brewing class at UC Davis, success is measured by the keg. Twenty of them to be exact.

A team of UC Davis-led researchers finds that fishery improvement projects need to be fine tuned to ensure that fisheries are delivering on their promises.

Free public talk at UC Riverside, part of UC Global Food Initiative lecture series, to discuss the campus' sustainable food efforts.

Alternative housing systems for laying hens present a variety of tradeoffs, according to new UC Davis research.

It's the third consecutive year that UC Davis has been ranked first in agriculture and forestry by QS World University Rankings.

UC Berkeley's Philip Stark is working to increase understanding about edible weeds in California with mapping and education activities, and to exert pressure on public policy.

Darren Haver, director of UC's South Coast Research and Extension Center, is testing to see how little water it takes to grow blueberries that are tasty and economically viable.

The 10-part series takes the renowned writer across the state to explore UC research in food, sustainable agriculture, policy and health.

Alumni Jack and Kim Johnson team with UC Santa Barbara’s Associated Students Food Bank and Department of Public Worms on new Edible Campus project to grow food on campus.

'Mark Bittman: California Matters' is a collaboration between the renowned food writer, UC and the Berkeley Food Institute that will explore leading-edge UC research in food, sustainable agriculture, policy and health.

“Food Security for Africa: The Cowpea Story From Lab to Plate” is the topic of the next free public lecture at UC Riverside in a new lecture series on the science of food and health.