Two seminars were held at the UC Davis Oakville Station in July and August in the Julio Gallo Conference room. The first focused on mechanistic modeling of vineyard terroir in north-central Italy, and the second dealt with climate change and drought.
Congratulations to Carlos Orozco-Gonzalez and Umayr Sufi who won the World Food Center's Video Challenge with their video that explains how one tool engineered at UC Davis is advancing the science behind drying and storing food in developing countries.
Donning aprons and hairnets, 15 women from rural Yolo County will cook home recipes in a lab at the University of California, Davis, in an effort to use locally grown, surplus tomatoes to develop a nutritious product for the food-insecure.
Researchers in the Marco Lab published a paper in mBio that was featured in UC Davis news. The study of microbes in raw milk may help to improve the flavor and safety of dairy foods.
