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Food news related to UC research can be found here.

UC Food Observer
Collaboration among international scientists at the Kavli Institute for Theoretical Physics is helping to resolve questions about the sense of smell

The Nose Knows

Collaboration among international scientists at KITP is helping to resolve questions about the sense of smell

Rice disease-resistance discovery closes the loop for scientific integrity

Rice disease-resistance discovery closes the loop for scientific integrity

When disease-resistant rice is invaded by disease-causing bacteria, a small protein produced by the bacteria betrays the invader. Upon recognizing that protein, the rice plants sense that a microbial attack is underway and are able to mount an immune response to fend off bacterial infection, reports a research team led by the University of California, Davis.

UCR Today: Soybean Oil Causes More Obesity Than Coconut Oil and Fructose

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Researchers used this 3D printer at the CITRIS Invention Lab at UC Berkeley to create an electronic 'smart cap' that could monitor milk wirelessly. (UC Berkeley photo by Robert Sanders)

3D-printed ‘smart cap’ uses electronics to sense spoiled food

Consumers may soon be able to hit “print” to create an electronic circuit or wireless sensor in the comfort of their homes

Seymour Van Gundy, Professor Emeritus of Nematology and Plant Pathology and Dean Emeritus at UC Riverside.

Drought Resistant Flowers for the Home Garden

Plumerias are perhaps best known as the fragrant flowers Hawaiian leis are fashioned from. While the Caribbean natives flourish in the lush island landscape, plumarias also thrive in the dry desert conditions of Southern California.

Fun with Fungi: Food Business is Still Mushrooming for Two Berkeley Grads | California Magazine

Fun with Fungi: Food Business is Still Mushrooming for Two Berkeley Grads

It was already their final semester at UC Berkeley, but Nikhil Arora and Alejandro Velez had never met. Both were sitting in a business ethics class when something the professor said caught their interest: It might be possible to grow gourmet mushrooms from used coffee grounds. Just a few weeks later, the two were practically best friends, brought together by an idea.

The UC Global Food Initiative is off to a fast start.

UC Global Food Initiative marks first year

The initiative is off to a fast start as faculty, students and staff from across the 10-campus UC system focus their collective power on food issues.

Gut Microbes Enable Coffee Pest to Withstand Extremely Toxic Concentrations of Caffeine | Berkeley Lab

Bugs, Microbes, Biofuels, and Coffee

​​Berkeley Lab scientist Javier A. Ceja-Navarro discusses how his team is learning to utilize microbes that live inside the digestive tracts of insects for p...

California's irrigated agriculture is suffering due to drought.

ANR News Blog

California's irrigated agriculture is suffering due to drought.

More than 1,700 nutritionists and other experts on children's health gathered in San Diego June 29–July 2 to share lessons learned about efforts to reverse the childhood obesity epidemic. Collective Impact: Developing a Shared Vision to Achieve Greater Success was the theme of the 8th Biennial Childhood Obesity Conference held at the Town and Country Hotel and Conference Center.

Reducing childhood obesity

More than 1,700 nutritionists and other experts on children's health gathered in San Diego to share lessons learned about efforts to reverse the childhood obesity epidemic.

the state’s ongoing drought, and the growing water demands of agriculture and a changing climate, are creating a “knife edge” of survival for salmon, says UC Berkeley fish ecologist Stephanie Carlson, an assistant professor in the Department of Environmental Science, Policy and Management in the College of Natural Resources.

Research in action: Small salmon, big threat

Drought and the growing water demands of agriculture and a changing climate are creating a “knife edge” of survival for young salmon and steelhead, says UC Berkeley fish ecologist Stephanie Carlson…

A Year In, the University of California's Global Food Initiative Sows Success and a Few Fears | California Magazine

A Year In, the University of California's Global Food Initiative Sows Success and a Few Fears

In March of last year, Alice Waters, the food activist and owner of the Chez Panisse restaurant, surprised everyone by prematurely announcing the University of California's plans for a major, sweeping initiative to take on the many problems in the food system—not just on campuses but around the globe.

Stir-Fry Crickets and Sauteed Weeds: Why the Food of the Future Won't Be Nutrient Powder | California Magazine

Stir-Fry Crickets and Sauteed Weeds: Why the Food of the Future Won't Be Nutrient Powder

Remember Tang? It was the “space age” drink that in 1962 astronaut John Glenn sipped in orbit on his Mercury flight, and for a while thought to be the next generation of orange juice. It was considered convenient because it came in powder form, was less perishable than juice, and boasted lots of vitamins and calcium.

Scholarships available for UC Santa Cruz organic farming apprenticeships

Scholarships available for UC Santa Cruz organic farming apprenticeships

Aspiring organic farmers and gardeners are invited to apply for the 2016 Apprenticeship in Ecological Horticulture at UC Santa Cruz. Now in its 48th year, the Apprenticeship is the longest running university-based organic farming training program in the U.S.

UC Davis employees spent two weeks adapting the campus cooling system to use recycled water, resulting in lower water use.

UC Davis saves 61 million gallons of water a year

New process in campus cooling system will result in a 9 percent cut in the amount of potable water used.

For UC Santa Cruz undergraduate Katie Slocum, an espresso habit at Verve Coffee Roasters led to employment with the specialty coffee company. And that led to an innovative, award-winning research project. The research project took her from Santa Cruz, California to Santa Barbara, Honduras, on a life-changing journey through the coffee supply chain.

Caffeine culture: UC undergrad research traces coffee's route from farm to cup

For UC Santa Cruz undergraduate Katie Slocum, an espresso habit at Verve Coffee Roasters led to employment with the specialty coffee company. And that led to an innovative, award-winning research project. The research project took her from Santa Cruz, California to Santa Barbara, Honduras, on a life