UC San Diego nutrition expert helps define national prescription for healthy diet.

'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.

“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.

Even limited amounts of high-fructose corn syrup are shown to increase risk.

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

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

With her gardening kit startup, senior Stella Liu hopes to motivate people to grow their own food.

Forum focuses on labor, power, policy and other issues around food.

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

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.

UC Agriculture and Natural Resources has published a bestselling manual designed for the beginning cheesemaker, "Farmstead and Artisan Cheeses: A Guide to Building a Business."

Obesity poses serious health risks for moms and their babies.