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.
The biological and agricultural engineering researcher speaks with International Comunicaffe about the role of technologies like AI and sensors in revolutionizing coffee research, enhancing sustainability and addressing global challenges in coffee production and processing.
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.
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.
