milk, yogurt, cheese

Milk does a probiotic good

Dairy makes a positive difference in how effective probiotics can be.
Recent graduate Katie Slocum turned her love of coffee into an award-winning senior thesis that examined the supply chain of coffee beans from Honduras to the United States.

Coffee, from farm to cup

UC Santa Cruz anthropology student traces java's route from Central America to California for senior thesis.
women exercising

One-quarter of California adults are obese

In just 14 years, the percentage of obese Californians is up from one-fifth.
Members of Snapily explain their app at the CITRIS Mobile App Challenge at UC Berkeley.

Students design mobile apps with social flavor

With support from the UC Global Food Initiative, this year’s CITRIS Mobile App Challenge added a new dimension: finding ways to nutritiously and sustainably feed people.
young woman tends crops

Eat local? Why yes, you can

More than 90 percent of the United States can eat food grown or raised within 100 miles of their homes — a boon for nutrition, the economy and sustainable agriculture.
students serving food

UC focuses on student food security

UC campuses this spring are surveying students to assess the scope of food security issues, implementing short-term relief where needed and exploring long-term solutions that address student nutrition — UC regents to discuss food security May 21.
Cheryl Anderson, UC San Diego

Recipe for wellness

UC San Diego nutrition expert helps define national prescription for healthy diet.
Yong Chen and Mark Bittman

Mark Bittman, UC team up to launch California food video series

'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.

Sugary drinks boost risk factors for heart disease

Even limited amounts of high-fructose corn syrup are shown to increase risk.
Genetic diversity of cowpea seed

Feeding a growing population

“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.