Inaugural statewide event, Jan. 16-18, is being hosted by UC Santa Barbara in collaboration with teams from UC Santa Cruz and UC Berkeley.

Nutrition scientists predict that 2020 will be a turning point for nutrition.

UC nutritional policy leaders join with experts around the country to promote water as drink of choice, ideal substitute for sugar-sweetened beverages.

Contaminated food sickens 1 in 6 Americans every year. DNATrax traces the bad stuff back to its source.

Growers depend on UC research for improved varieties.

With hundreds of thousands of acres of irrigated cropland removed from production this summer, the state expects losses in crop revenue, dairy and livestock value, and added costs from well-pumping.

The UCR Community Gardens provide a space to educate, engage, inspire and feed the campus and local community.

You may have Grandma’s recipe for the perfect crust, but do you really know what goes on at the molecular level? UCLA biophysicist Amy Rowat shares some of the scientific aspects of apple pie and explains how you can apply these insights in the kitchen.

The Berkeley Food Institute is drawing Mark Bittman and other food and agriculture experts from across the country to address challenges and find solutions to problems in the food sector.

UC Davis-run academy is designed to increase food security and help eliminate malnutrition and stunting among Africa’s youth.

UC Davis senior Ren Bautista's entry was selected from among 19 submissions from five UC campuses.

The dairy industry is still No.1 when it comes to farm commodities in California. But almonds are gaining ground. A new UC report finds the state's almond industry adds $11 billion to the gross state product.