How to ward off emotional exhaustion as the pandemic continues.

Are empty shelves behind us or are there more shortages to come?

FDA standards needed to protect consumers and industry, food scientist says.

A Q&A with UCLA food safety and nutrition expert Catherine Carpenter.

As county residents continue to shelter in place, the Yolo Food Bank is running a new delivery service with the help of UC Davis staff and students.

The goal is to test water at the faucets people actually drink from and catch contamination along the way.

The move could drive regional change and would make UCLA one of the largest universities in the U.S. to take action.

The California Organic Institute will accelerate the development and adoption of effective farming tools and practices.

Soybean oil is linked to metabolic and neurological changes in mice in new research.

Evidence suggests that artificial sweeteners are linked to chronic issues like obesity and diabetes. Should they be taxed?

What if you could treat common conditions just by limiting when you eat and drink all your calories? New research says it might work.

A new analysis shows agriculture and natural resources are key to the state's economic vitality.