Golden State Today

The University of California, Davis, is making strides in addressing global food challenges through its cross-disciplinary approach. Chancellor Gary S. May emphasized the importance of access to healthy and adequate food as a key focus for the university. "No matter our background or belief systems, every human being deserves to have access to healthy and adequate food," he stated.

UC Davis is leveraging its expertise across various schools and colleges to address the need for nutritious food and sustainable systems amid climate change. The Department of Food Science and Technology offers courses like FST 160, where students develop new food products emphasizing health, sustainability, and taste.

Historically rooted in agriculture since its establishment as the University Farm in 1905, UC Davis has become a leader in agricultural innovation and environmental sustainability. It holds national rankings as No. 1 for agriculture and campus sustainability for eight consecutive years.

Located in one of the world's richest agricultural regions, UC Davis contributes significantly to California's $59 billion agricultural industry. The Robert Mondavi Institute for Food and Wine Science on campus exemplifies this heritage with facilities like the LEED Platinum-rated Teaching & Research Winery.

The university also houses unique programs such as the AI Institute for Next Generation Food Systems (AIFS) and the Integrative Center for Alternative Meat and Protein (iCAMP). AIFS uses AI to enhance crop nutrition and resilience while iCAMP explores sustainable meat alternatives.

Global initiatives include efforts by UC Davis' Feed the Future Innovation Lab for Markets, Risk and Resilience, aiming to empower rural communities in sub-Saharan Africa and South Asia. In South America, the UC Davis Chile Life Sciences Innovation Center promotes economic growth through advanced research.

Sustainability remains central to UC Davis' research endeavors. The Department of Viticulture and Enology focuses on climate change impacts on wine production, while researchers develop techniques to aid grape growers in adapting to environmental changes.

Innovations extend beyond vineyards; researchers are exploring reusable "jelly ice cubes" as a sustainable alternative for cold storage. The university's commitment extends to student welfare with initiatives like ASUCD Pantry ensuring food security on campus.

Chancellor May reiterated UC Davis' dedication: "When building a better tomorrow in terms of plentiful, nutritious foods, UC Davis will always be committed to impactful food research."