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.
woman looking into refrigerator

Overnight fasting may reduce breast cancer risk

Women who forgo nocturnal dining also appear to lower their risk of diabetes.
Cambodian crickets

Crickets aren't the miracle source of protein

The insects pack a protein punch, but may not be the 'wonder food' in terms of sustainable cultivation.
Stella Liu

Sowing the seeds of change

With her gardening kit startup, senior Stella Liu hopes to motivate people to grow their own food.
Berkeley Food Institute panel discussion

Food justice takes center stage

Forum focuses on labor, power, policy and other issues around food.
Among the discussions at the symposium was a presentation on earth-based food practices, such as worm composting.

Native food, native wisdom

A symposium on native food ways at UC Santa Barbara emphasized the connection between indigenous Americans and their traditional staples.

'Sugar Papers' reveal industry role in 1970s dental program

Newly discovered documents reveal that the sugar industry worked closely with the National Institutes of Health to develop a federal research program focused on approaches other than sugar reduction to prevent tooth decay.