Small and diverse farms are a vital part of California’s food system, but navigating food safety regulations can be challenging, especially for those with limited access to training and resources. To bridge this gap, UC Davis is leading an effort to establish the California Center for Food Safety, a new hub offering growers the education and support they need to meet food safety standards.

Researchers tempted grazing cattle with sweet molasses feed to discover whether cows would roam far and wide to graze or stick close to the herd, water supplies and feed stations.

The findings by animal scientists at the University of California, Davis and published in the journal Scientific Reports, offer a low-cost way for ranchers and others to identify the best cows for their landscapes to optimize grazing while meeting the nutritional needs of cattle. 

It’s mid-February and many New Year’s resolutions have already fizzled out, with research suggesting that about 80% don’t last past this point. Debbie Fetter, associate professor of teaching with the UC Davis Department of Nutrition, shares some practical tips to help make healthy habits last all year long. Fetter, who teaches the NUT 10 course, earned her Ph.D. in nutritional biology from UC Davis and provides strategies to help make healthy eating and exercise fun and sustainable.

Nestled among the rolling hills of Napa Valley and surrounded by award-winning wineries like Opus One and Robert Mondavi lies a gem of the research and winemaking world: Oakville Station.

Overseen by the Department of Viticulture and Enology at University of California, Davis, the 40-acres of land is home to a lab, research facility and two vineyards producing sauvignon blanc, cabernet sauvignon, cabernet franc and other grapes.

Dean Helene Dillard from the UC Davis College of Agricultural and Environmental Sciences, or CA&ES, will gather with fellow scientists, staff and students in Tulare at the 2025 World Ag Expo, which connects farmers, growers, ranchers, prospective students, alumni and leaders throughout the agricultural industry.

At the historic gambling hall named Dai Loy – which translates to "big welcome" – UC Davis landscape architecture students received just that, as they explored the rich history of Locke, a quaint town in the Delta. The landmark was one of the stops on a field trip that immersed students in the community's past, inspiring ideas for future improvements in the region that could benefit the town.

Several faculty at the University of California, Davis, are among the recipients of presidential awards for excellence in STEM mentoring and research announced by the White House Jan. 13 and 14.

The Presidential Award for Excellence in Science, Mathematics and Engineering Mentoring was established by the White House in 1995 and is administered by the National Science Foundation. The most prestigious mentoring award bestowed by the White House, it recognizes mentors who work with underrepresented groups to fully develop the nation's human resources in STEM.

Winter quarter is already upon us, and I hope you all had a restful holiday break. The new year has already presented us with some unexpected challenges as we witness the devastating fires in Southern California and their impact on the state and our Aggie community. Our hearts go out to everyone affected by this tragedy. I want remind everyone about the available campus resources.

As their traditional dining options dwindle and natural areas give way to restaurants, homes and sidewalks, the coyotes of San Francisco are shifting what they eat.

Scientists from the University of California, Davis, wanted to understand what San Francisco’s coyotes are eating, and how their diet is changed and shaped by the city’s landscape, which can vary from block to block.

In South Korea, a popular street food offers a unique twist on the corndog – featuring a hot dog or mozzarella cheese coated in thick, crispy batter, deep-fried and topped with pieces of French fries, ketchup and a sprinkle of sugar.

For Daniel Schoonbrood, a Ph.D. student studying food science at UC Davis, his first taste of this savory snack left a lasting impression.

“The first time I tried it, I thought, ‘This is a futuristic food,’” he said. “It was one of the best things I've ever eaten in my life.”