Research

Research Profile, Luis Diaz-Garcia

Dr. Luis Diaz-Garcia is an Assistant Professor and Grape Breeder in the Department of Viticulture and Enology at UC Davis. He succeeded Dr. Andrew Walker, who led winegrape and rootstock breeding efforts at UC Davis for over 30 years. Dr. Diaz-Garcia earned his bachelor's degree in Agronomy from Universidad Autónoma Chapingo, Mexico. He then completed his master's degree in plant biotechnology at the National Laboratory of Genomics for Biodiversity (LANGEBIO) in Mexico, where he used systems biology and bioinformatics to study yeast stress. Subsequently, he obtained his Ph.D.

Using Yeast to Convert Almond Hulls to Animal Feed

Yeast grown on almond hulls could be a new, sustainable route to produce high-protein animal feed from an agricultural waste product, according to research from UC Davis published Nov. 15 in PLOS One.

Raising animals for meat requires livestock feed that is high in protein, especially essential amino acids that animals need to grow. That makes feed the most expensive input in meat production.

Why Do Some People Get Headaches From Drinking Red Wine?

A recent study about Red Wine Headaches, published in the journal, Scientific Reports, by UC Davis Viticulture and Enology Professor Emeritus, Andrew Waterhouse and Apramita Devi, lead author and Postdoctoral Researcher in the Department of Viticulture and Enology at UC Davis, is receiving significant news coverage. In this new study, they examined how red wine causes headaches — even in people who don’t get headaches when drinking small amounts of other alcoholic beverages.

Mills on Clarivate Highly Cited Researcher list for 6th year

Congratulations to FST's David Mills, who joins twelve other UC Davis researchers (and a total of 7,125) on the 2023 Clarivate Web of Science Group annual Highly Cited Researchers list.  This is Mills' sixth year that he has been on the list - quite an accomplishment!  The list identifies exceptional scientists and social scientists who have demonstrated significant influence by publishing multiple papers that rank in the top 1 percent by citations in a particular field and year, over

Nearly 70% of Private Label Avocado Oil Rancid or Mixed With Other Oils

Quick Summary
  • Of 36 private labeled avocado oils, 31% were pure and 36% of advertised quality
  • Extremely low-priced avocado oils were more likely to be adulterated
  • Professional buyers can use common markers to choose authentic products for consumers

Avocado oil has become a popular choice for many people in recent years because of its heart-healthy benefits and versatility in cooking. However, not all avocado oil products on store shelves are created equal. Some products are labeled as “pure” avocado oil when they contain other oils or additives.

Research Profile: Andrew McElrone

Andrew McElrone is a Research Plant Physiologist with USDA’s Agricultural Research Service (ARS), and an Adjunct Professor in the Department of Viticulture and Enology at UC Davis. He originally hails from the east coast, completed his graduate training at the University of Maryland, and a post-doctoral fellowship at Duke University. Prior to coming to Davis in 2006, Andrew previously held a position as an Assistant Professor of Biology and Environmental Science at St. Joseph’s University in Philadelphia.