Strawberries are known for their vibrant color, juicy texture, and sweet flavor. With more than 100 different varieties of strawberries, UC Davis put four to the taste test! The community gathered to try four varieties or cultivars from the UC Davis Strawberry Breeding Program and voted on their favorite by the end of the night. After the event, Guittard Chocolate Company donated chocolate to pair with the strawberries.
Driven by his passion for food science and brimming with ideas, UC Davis student Dion Skaria created Fit Candy – a nutritious treat that blends sweet and sour flavors while reducing food waste. This innovative gummy candy is crafted from upcycled watermelon rinds.
Georgian cheese bread, cilantro-blackened fish tacos, quesabirria tacos with seitan and cinnamon sugar churros – four culinary creations but only one was crowned winner of the Upcycled Iron Chef Competition at UC Davis.
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.
I was honored to have the opportunity to travel to Japan in November 2023 to participate in the 6th Annual Sakeology event hosted by Niigata University, Niigata Prefecture, and the Niigata Sake Brewers Association. Niigata is located about 150 miles northwest of Tokyo, bordering the Sea of Japan. The region is known for its rice cultivation and high-quality spring water that flows down from the neighboring mountains — two critical ingredients for producing sake!
Instead of spending this past Halloween dispensing candy to trick-or-treaters, I traveled to Seattle to participate in the Google Food Lab. The Google Food Lab is a community of invited members working in the food and beverage space that meet biannually to discuss the sector's future, including pathways toward developing more healthful, environmentally beneficial, and socially responsible products and processes. It is always an engaging event that offers opportunities to learn about innovations and make connections with inspiring individuals worldwide.
Pieces of dried mango rest on the bottom of a black opaque goblet. Next to it, another glass contains apricot jam. Leticia Cardoso Madureira Tavares, a second-year Ph.D. student in biosystems engineering, brings the glasses up to her nose one at a time to take a sniff.
An academic institution’s ebbs and flows are ever-changing and comforting in their regularity. Students recently celebrated at various commencement ceremonies, and we wish them the best as they move on to new adventures and challenges. The campus has returned to its quiet summer atmosphere as activities slow down.
