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.

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.

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.”

The United States generates more food waste than all but two countries. To address this, the federal government set a goal to cut food waste in half by 2030 compared to 2016 levels, to about 164 pounds per person annually. But a new study published in Nature Food and led by University of California, Davis, reveals that current state policies are falling short. Since 2016, per capita food waste has increased instead of decreasing.

The genetics behind the alternating sexes of walnut trees has been revealed by biologists at the University of California, Davis.

The Nigerian government has enacted a new industrial standard for bouillon which includes a provision for adding vital micronutrients. The new standard specifies the inclusion of iron, zinc, folic acid and vitamin B12 on a voluntary basis in nationally produced and imported bouillon cubes to reduce malnutrition and child mortality.

Researchers at University of California, Davis, are developing a chatbot powered by Artificial Intelligence to help growers, backyard gardeners, landowners and others identify and treat weeds. 

WeedChat will have access to and train itself on a broad array of papers, books, journals and other data that allow it to provide real-time accurate, comprehensive information about weeds and invasive plants, said Mohsen Mesgaran, an assistant professor in the Department of Plant Sciences.