Food is an unusual topic when it comes to AI (artificial intelligence), but you’d be surprised to know that there are already products that were made with it that are dropping into shopping carts. Last Thursday, Dr. Ned Spang opened up the floor to three experts to discuss where this new innovation is leading us. Although significantly reducing cost and time, will this tool ultimately help or hinder your next meal?
Have you ever wondered how sake is made? We asked experts in the field what’s brewing for this traditional Japanese beverage. From new innovative flavors to getting more sake in local stores, our panelists hope it will be the Bay Area’s next big hit!
Climate change is still an ongoing and pressing issue, especially for the agricultural industry. At UC Davis, community members listened to four experts in the field of regenerative agriculture to find that the solution is right under our noses…or, in this case, under our feet.
Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.
Caviar is known as a delicacy worldwide. Although rightfully expensive due to its 6-10 year long production time and very short six-week shelf life, Tsar Nicoulai Caviar is a company willing to turn these tides. Davis community members paired sparkling wines from Domaine Carneros and sturgeon dishes while discovering the close relationship UC Davis has with this unique industry.
It has only been a month since our last newsletter, but there is so much news to share from both departments and across the UC Davis campus.
For those who knew and admired Anita Oberholster, there will be a celebration of life on Monday, May 12, from 2:00 to 5:00 pm to honor and remember her. Please join us at the UC Davis Conference Center to share memories and stories or join the livestream if you cannot attend in person.
Yeast is an excellent microorganism used for fermenting foods into beer, wine and cheese. However, unwanted yeasts can also spoil dairy products, fruit juices, and more. Currently, yeast identification methods take a long time to process, but many foods are already on the market before then. To combat these problems, UC Davis researchers Hyeon Woo (Howard) Park, J. Mason Earles, and Nitin Nitin experimented with deep learning to create a yeast classification model that can provide accurate results in 1/20 of the typical time.
Think of the smell of freshly baked cookies or the sound of biting into a crisp chip. These are all attributes that make food so memorable and enjoyable. Food sensory science measures the appearance, aroma, taste, mouthfeel and texture with either machinery or human opinion to understand why consumers gravitate towards specific foods.
