by Alireza Pourreza, Assistant Professor of Cooperative Extension for the Department of Biological and Agricultural Engineering, and Kristin Singhasemanon, AIFS Communications and Marketing
Researchers at UC Davis are using drone imagery and advanced modeling to track nitrogen levels in almond orchards — a step toward more efficient farming. This approach could help growers optimize fertilizer use, protect water quality and improve sustainability in California agriculture
Ilias Tagkopoulos, director of the AI Institute for Next-Generation Food Systems at UC Davis, is harnessing AI to revolutionize food and health. From mapping food chemistry to optimizing sustainable production, his research aims to create smarter, healthier and more accessible nutrition for all.
UC Davis engineers are investigating new ways to feed a growing population, from fungus-grown jerky to cultivated beef and sustainable systems for wine and coffee.
At UC Davis, the chemical engineering Ph.D. student and iCAMP researcher aims to lower the production costs of cultivated meat, making it a sustainable, affordable solution for a global problem.
With recent $1.98 million in funding from the U.S. Department of Energy, an interdisciplinary team of researchers aims to decarbonize the industrial sector by efficiently extracting ultra-low-grade waste heat from gas streams and using it for various applications in the food and beverage industry.
The UC Davis student branch of the ASABE hosted the organization’s Annual Student Rally for California and Nevada in January, where students learned about today’s agricultural industry, from producing high-protein almond milk to gene editing for essential crops to heritage sheep breeding.
The University of California, Davis, is leading the establishment of a new Integrative Center for Alternative Meat and Protein, or iCAMP. The center will work toward large-scale commercialization and technological advancement of alternative proteins, including cultivated meat (from animal cells grown in large fermentors), plant- and fungal-based foods, and innovative hybrids that combine conventional meat products with alternative proteins.
