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.
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.
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.
