Wheat is a major source of calories, carbohydrates and protein worldwide and its distinctive gluten proteins are what gives bread and pasta dough texture and elasticity. But it also can cause autoimmune reactions such as celiac disease, which is growing in prevalence worldwide.

Researchers at the University of California, Davis, have deleted a cluster of genes in wheat that generates gluten proteins that can trigger immune reactions without harming the breadmaking quality of this globally nutritious crop.

The U.S. Department of Agriculture, or USDA, broke ground this week on its new Agricultural Research and Technology Center – a facility located in Davis that will feature specialized labs, greenhouses and research space to tackle key issues in agriculture. In this new center, UC Davis and the USDA’s Agricultural Research Service (ARS) will continue its long-standing collaboration to advance projects in sustainable agriculture, invasive species, water management, soil health and more.

Sustainable orchards, regional pest control and organic agriculture education will advance with three grants awarded to faculty in the UC Davis Department of Plant Sciences. The $5 million in funding for the projects comes through the United States Department of Agriculture.

We’ve all heard the phrase “You are what you eat,” but can this actually be measured?

Researchers at University of California, Davis, have obtained a $5 million grant to study diet and identify food biomarkers to see how what we eat affects overall health or risk of disease.