Sustainability

Exploring Coffee Science with Professor of Chemical Engineering Bill Ristenpart 

How do you precisely roast beans? What to do with coffee's waste byproducts? The UC Davis Coffee Center is designed to test such questions and other deep, dark coffee mysteries. Between running tests, teaching chemical engineering and sipping black coffee, Professor Bill Ristenpart talks about the college's groundbreaking research center. 

Eclipsing the Limitations of Solar Energy

College of Engineering researchers aim to make around-the-clock solar energy a reality with a novel thermophotovoltaic device. Paired with an optical emitter, the device converts the sun’s heat into a concentrated light spectrum that can then be transformed into usable energy.

Beneath the Surface

Oceanographer-slash-computer-scientist Maike Sonnewald discusses using artificial intelligence to build a foundation of knowledge and insight into the ocean’s role in the climate system to better predict long-range weather and help society prepare for climate change.

It's Electric

Halfway through their four-year challenge to design and customize a next-generation electric vehicle, the student-led UC Davis EcoCAR team is at full throttle.

Annual Student Rally Connects Students to Local Research and 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.

Chemical Engineering Professor to Lead New Center for Alternative Meat and Protein

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.