UC Davis civil and environmental engineering researchers have contributed to a new economic analysis that shows the high cost of inaction on California's perpetual water supply challenges. "We've done the math — and the costs of inaction are high economically and environmentally," says Professor Jay Lund.
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.
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.
