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From Julien Delarue on October 19th, 2020
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From Julien Delarue on October 8th, 2020
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From Julien Delarue on October 3rd, 2020
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From Julie Klein on September 9th, 2020
Over a third of the country’s vegetables and two-thirds of all fruits are grown in California. Temporary labor supply is more plentiful than in previous seasons… -
From Julie Klein on September 9th, 2020
When stay-at-home orders were issued in March 2020 to slow the spread of COVID-19, farm workers were deemed essential and expected to continue working. Learn how sick… -
From Julie Klein on August 31st, 2020
Learn about the impacts of the COVID-19 pandemic on tree nut industries in California, specifically almonds, pistachios, and walnuts. Presented by Brittney Goodrich… -
From Julie Klein on August 21st, 2020
Outbreaks of COVID-19 in meat-processing facilities across the U.S. have created a significant bottleneck in the beef supply chain that has had substantial and… -
From Sophia Pinton on May 29th, 2020
The UC Davis chapter of the Alt Protein Project is a group of graduate and undergraduate students interested in innovative research and applications of alternative… -
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From Maureen Phelan on September 25th, 2019
Institute for Global Nutrition 2019-09-25_PICN_Christine-Stewart -
From Evan White on July 19th, 2019
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From Evan White on May 31st, 2019
Laura Catena spoke at the Robert Mondavi Institute on Thursday May 30th, as part of the Walt Klenz Wine Business Speakers series. Her talk, “How Science Can… -
From Evan White on March 14th, 2019
Maria Marco, a professor and microbiologist in the Department of Food Science and Technology spoke about the science of fermented foods—how they are made, how… -
From Diane Beckles on December 4th, 2018
The Co-Directors of the Plant Agricultural Biotechnology Graduate Admissions Pathway (Drs. Diane Beckles and John Harada) and the Interim Director of the World Food…