Assistant Professor of Biological and Agricultural Engineering Shamim Ahamed leads a technical assistance and educational effort for the soilless approach to agriculture in the Golden State. The method lets farmers get more out of their water and put less pressure on the state water budget.
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.
This summer, a multidisciplinary group of undergraduate students participated in a biomanufactured foods research challenge. Now, they are taking their project — turning agricultural waste into food using fungi — to Washington, D.C.
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.
Artificial intelligence is already changing how people work, communicate online, create art and manage businesses. Now the technology is being used in every aspect of our food systems.
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 U.S. Department of Energy, or DOE, has selected a University of California, Davis, collaboration to receive $1.98 million in funding as one of 49 projects aimed at decarbonizing the industrial sector and moving the nation closer to a net-zero economy.
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.
Yeast grown on almond hulls could be a new, sustainable route to produce high-protein animal feed from an agricultural waste product, according to research from UC Davis published Nov. 15 in PLOS One.
