University chefs cook up a storm at Pacific Chef Net 2015.

A symposium exploring discovery, innovation and collaboration in food, agriculture and health marked the launch of the Innovation Institute for Food and Health at UC Davis, a partnership with Mars Inc.

Ann Noble taught enology at UC Davis for nearly 30 years. Many of her pupils now are among the best winemakers in the U.S.

Ann Thrupp, executive director of the Berkeley Food Institute — a policy and technology research institute at UC Berkeley — weighs in on technology on the farm.

UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark are studying urban foraging in the East Bay.

UC Davis genomics researcher Alison Van Eenennaam argues that genetically modified foods have increased farmers' yields and profits around the world.

In the Great Recession, food stamps proved a safety net for poor children, whose plight has been studied by economists at UC Irvine, UC Berkeley and UC Davis.

Opinion: The UC Davis World Food Center is proposed as a campus where food science, policy and innovation could be headquartered in downtown Sacramento.

Michael Roberts, executive director of UCLA’s Resnick Program for Food Law and Policy, is quoted in this story about soda taxes.

A Q&A with UCSF pediatric endocrinologist Robert Lustig about sugar.

UC Davis professor Philip Martin authors one of nine responses to a series on the abuse of workers on Mexican megafarms that export fruits and vegetables to the U.S.

UC nutrition experts maintain that adding H2O will help curb our sugar intake as well as quench our thirst.