A almond blossom on a tree.

Current Research Projects

Current Research Projects 2024-25

The first RFP was sent in 2023 to the entire UC Davis campus, inviting researchers, faculty and Cooperative Extension specialists to apply. Projects were to focus on byproduct-related research for pistachios, almonds and pomegranates.

The first round yielded 26 multidisciplinary proposals from across the UC Davis campus representing multiple colleges, schools and departments including expertise in agriculture, engineering, veterinary science and human medicine.

 

Potential impacts of funded projects:

  • Pistachi-Grow: Assessing the Viability of Pistachio Shell Byproducts as Substrates for Hydroponic Plant Production
  • Principle Investigators:
    Jackson Gross and Nathan Kaufman, Animal Science; Irwin R. Donis-González, Agricultural and Biological Engineering

    Project summary: 
    Building on their pioneering work with pistachio growing substrates, Dr. Gross and his team are advancing the development of high-performance soils and hydroponic substrates, sustainably derived from up-cycled pistachio shell waste. Phase two of their research will broaden the application of these innovative blends to include a variety of fruiting and flowering plants and trees. This stage will rigorously evaluate the commercial viability and agricultural efficacy of the substrates, designed to meet the demanding needs of both commercial growers and home gardeners across diverse climatic conditions. 
  • Transforming Nut Hulls into Nutritious and Sustainable Food Products
  • Principle Investigators: 
    Ruihong Zhang, Zhongli Pan and Hamed El Mashad, Biological and Agricultural Engineering; Selina Wang, Food Science and Technology

    Project Summary:
    In year two of funding, the focus of this research will be on the optimization of hull-to-fungi conversion processes and exploration of the application of fungal biomass in various meat alternative food products. Zhang will also evaluate the production strategy and marketability of hull-derived food products.
  • Almond-Cem: Super Low Carbon Binder for Housing, Pipelines and Street Applications
  • Principle Investigators:
    Somayeh Nassiri and Sabbie Miller, Civil and Environmental Engineering

    Project Summary: 
    In the first year of funded research, Nassiri’s team successfully developed almond shell ash-activated binder mortars and was able to demonstrate strength comparable to conventional chemical activators. Phase two will be focused on devising a viable route to market for an ultra-low carbon, cement-free binder made with crop byproducts. 
  • Almond Shells: A Natural Biosorbent for Reducing and Recovering the Phenolic Content of Food Processing Wastewaters
  • Principle Investigators:
    Alyson Mitchell, Food Science and Technology; Larry Lerno, Viticulture and Enology; Guangwei Huang, Food Research and Technology, Almond Board of California

    Project summary:
    After successfully demonstrating the biosorbent capabilities of almond particles in decreasing phenolic compounds in winery wastewater, phase two will involve designing and machining an improved filter mechanism as well as a method for incorporating the filter into commercial winery wastewater streams.
  • Characterizing the Biopesticide Potential of Pistachio and Almond Hull Extracts 
  • Principle Investigators:
    Amanda Hodson, Entomology and Nematology; Christopher Simmons, Nitin Nitin and Selina Wang, Food Science and Technology

    Project Summary: 
    Experiments from the first year of funded research generated promising results in developing new tools to sustainably control soil pests by evaluating pistachio and almond extracts for their ability to kill nematodes and fungi. Objectives for year two are to characterize chemical profiles, optimize the formulation, and conduct a market analysis for commercialization.
  • Advancement of Yeast Fat Production from Almond Hulls and Grape Pomace
  • Principle Investigators:
    Kyria Boundy-Mills, Irnayuli Sitepu and Payam Vahmani, Food Science and Technology; Tina Jeoh, Biological and Agricultural Engineering

    Project Summary: 
    In year one, Boundy-Mills and team successfully demonstrated that almond hulls could be converted to yeast fat at shake flask scale. Phase two work will focus on developing solid yeast fats that could be alternatives to tropical oils and animal fats for use as a food ingredient and for cooking, evaluating economics and environmental impact and assessing potential commercial applications.
  • Effect of Almond and Pistachio Biochar on Diarrhea and Weight Gain in Dairy Calves
  • Principle Investigators:
    Hamed El Mashad, Biological and Agricultural Engineering; Frank Mitloehner, Animal Science; Sharif Aly, School of Veterinary Medicine

    Project summary: 
    Calves are at greatest risk of diarrhea and mortality due to antibiotic-resistant microorganisms in the preweaning period. The goal of this project is to valorize almond and pistachio shells via producing biochar that can be used for prevention and control diarrhea in calves, and to reduce the environmental effect of biological degradation during storage. 
  • A Digital Atlas of Food and Agricultural Byproducts in California 
  • Principle Investigators:
    Edward Spang, Food Science and Technology; Christopher Simmons, Food Science and Technology; Ilias Tagkopolous, Computer Science

    Project summary: 
    According to reports, the food manufacturing sector produces 10.6 million tons of surplus food and byproducts every year, equivalent to $34.8B in lost commercial potential. The lack of findable and accessible data currently limits the development and deployment of these solution pathways. The goal of this project is to create a comprehensive database of major food processing byproduct flows in California, providing more accurate and comprehensive data on the properties and potential applications of byproducts.
  • A Gentle and Highly Efficient Vibratory Method for Separating Tree Nuts from Byproducts 
  • Principle Investigators:
    William Ristenpart and Gregory Miller, Chemical Engineering; Irwin Donis-González, Biological and Agricultural Engineering

    Project summary: 
    As demand for almonds and pistachios grows worldwide, there is a need for more efficient postharvest processing, separation and conveying technologies. This research is designed to yield a new class of separation technology based on the gentle application of friction that dramatically improves the separation efficiency of tree nuts and their byproducts, thereby increasing quality and price of nuts and assisting in byproduct valorization efforts. 
  • Conversion of Almond Shells to High-Value Xylo-Oligosaccharides and Chemical 
  • Principle Investigators:
    Zhiliang Fan, Biological and Agricultural Engineering; Andrew Gravelle and Luxin Wang, Food Science and Technology

    Project summary: 
    The overall goal of this project is to valorize almond shells into value-added products and to redirect a low-value waste stream of the almond processing industry. Fan and team are proposing that the conversion of almond shells could produce high-value polymers and chemicals with established applications in nutrition/food, pharmaceutical, chemical and cosmetic industries. 
  • Enhancing the Value of Almond Hulls through Extraction, Fermentation and Distillation
  • Principle Investigators:
    Ron Runnebaum, Viticulture and Enology; Glen Fox, Food Science and Technology; Paula Guzman-Delgado, Plant Sciences

    Project summary: 
    Almond hulls contain a significant amount of fermentable sugar, polysaccharides and sugar substituents. The goal of this project is to establish a foundation for processing almond hulls into distilled spirits, including an assessment of their flavor profile and of the impact of processing into a value-added product.