news
Infant formula shortage impacted health of US babies, study finds
In a new study, researchers have claimed that the infant formula shortage led to “undesirable effects” for babies “including vomiting”.
List view / Grid view
University of California-Davis
news
Allergen-free ice cream created in California
A group of students from the University of California Davis have created an allergen-free ice cream made from the liquid contained in chickpeas cans.
news
Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
news
Study examines environmental footprint of dairy cows over 50 years
The study found that greenhouse gas emissions reduced by 50 percent over 50 years when dairy cows in California produced the same quantity of milk, which is said to be likely due to improvements in animal husbandry, feeding and housing practices, and animal genetics.
news
Novel biomarkers identified to measure dietary intake of flavanols
Researchers at the University of Reading, the University of California, Davis and Mars, Incorporated, have reportedly identified and validated the first biomarkers for flavanol and procyanidin intake at scale.
news
Researchers study how crops compare to rice in flooding
The researchers explained how rice was domesticated from wild species that grew in tropical regions, where it then adapted to endure flooding and submersion in water.
news
Study rates food sustainability country-by-country
A global food system sustainability study has built a map to score the sustainability of food systems country-by-country, including economic and social variables.
news
Nutrient supplements significantly reduce child mortality, says study
The study led by researchers at the University of California, Davis, found that supplements may decrease mortality among children 6-24 months old by 27 percent in low- and middle-income countries.
article
The many styles of wine fermentation
1 May 2014 | By Linda F. Bisson, Professor & Geneticist, Department of Viticulture and Enology, University of California, Davis
Wine production is inherently a microbial process wherein components of the grape are transformed into flavour and aroma characteristics of the wine. If wine is a symphony of sensorial experiences then the grape precursors are the instruments and the microbes are the members of the orchestra. Wine fermentations may be…
news
General Mills awards grant to improve sustainability of vanilla plant
22 June 2011 | By General Mills
General Mills announced a $200,000 grant to researchers at the University of California-Davis...
