The disease that has devastated crops in Florida and threatens California may finally be stoppable.

How to ward off emotional exhaustion as the pandemic continues.

Are empty shelves behind us or are there more shortages to come?

FDA standards needed to protect consumers and industry, food scientist says.

The goal is to test water at the faucets people actually drink from and catch contamination along the way.

The move could drive regional change and would make UCLA one of the largest universities in the U.S. to take action.

The California Organic Institute will accelerate the development and adoption of effective farming tools and practices.

Soybean oil is linked to metabolic and neurological changes in mice in new research.

What's going on in Grandma's recipe at a molecular level.

Olive oils can be appreciated like wines — and the UC Davis Olive Center wants you to have a taste.

The world’s population is expected to soar by an additional 2.5 billion people by 2050, bringing a host of global challenges – including how to feed so many hungry mouths.

Pink is the new green, thanks to technology developed at UC Santa Cruz.