During any other year, these groundbreaking advances would have been big news. Here’s some of what you may have missed while you were busy washing your hands.

UC Merced joins three other campuses to sustainably meet the challenge of boosting global food production by 70 percent by 2050.

Undergrad Alejandro Quiñones is the first in his family to go to college — but already has his first author credit under his belt.

UC 4-H Clubs provide an unforgettable summer for campers and counselors alike.

How two blind taste tests stunned the experts and changed the way the world drinks (and thinks about) wine.

Looking back on the food movement and movers of 'the people's farm.'

Roxanna Villalobos shines a light on rural America’s diversity, including in the Central Valley where she was raised.

Conservation aquaculture could bring more native oysters to plates and estuaries along the west coast.

Scientists have discovered genetic data that will help food crops like tomatoes and rice survive longer, more intense periods of drought on our warming planet.

Warehouse, agriculture and food-chain workers were among those most devastated by the pandemic.

Researchers are racing to find ways to help California's iconic wine industry adapt to a changing climate, including drought and wildfire.

Scientists at UC Merced and UC Santa Cruz are exploring a potential project to combine renewable energy with water conservation.