UC experts praise new grocery industry guidelines.

Sugar may be addictive, but you can break free.

The Edible Education 101 course at UC Berkeley kicked off Monday (Jan. 26) with a lecture by Michael Pollan not only for students but also live-streamed for the public.

UC has launched UC Food Observer, featuring must-read news on food policy, nutrition, agriculture and more. Find out more in this Q&A with UC Food Observer curator Rose Hayden-Smith, a UC academic, author and historian.

Experts weigh in on the debate behind how processed foods could affect health and how the food industry could improve.

Throughout California, UC Agriculture and Natural Resources offers practical, hands-on education in a range of useful skills, from fending off garden pests to freezing surplus food.

Researchers will gather better data on maternal health, test new ways of filtering ‘forever’ chemicals from wastewater and work with California schools to protect students from extreme heat.

A closer look at the proliferation of probiotics with Maria Marco, a microbiologist and professor in the department of food science and technology at UC Davis.

Scientists tackle coffee industry’s most bitter challenges to produce rich results.

Can we meet the global demand for meat? Food scientists at UC Davis are studying how to make beef using cow stem cells.

A winemaking course at UC Davis prepares students for careers in the wine industry by partnering them with cutting-edge local wineries.

The “Luna UCR™” variety is the result of more than a half century of tree breeding.