Research

UC Davis Establishes Research, Training in Cultivated Meat

September 23, 2020

Is cultivated meat — essentially, animal protein grown under lab conditions — a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the University of California, Davis, aims to explore the long-term sustainability of cultivated meat, supported by a new grant of up to $3.55 million from the National Science Foundation Growing Convergence program, in addition to previous support from the Good Food Institute and New Harvest.

Research Profile: Mason Earles

August 10, 2020

Dr. Mason Earles joined UC Davis in the Fall of 2019 as an assistant professor in the Departments of Viticulture & Enology and Biological and Agricultural Engineering. Prior to coming to UC Davis, he worked at Apple, Inc.

White Paper: Successful management and mitigation of smoke exposed grapes: A needs assessment of the Pacific Coast grape and wine industry

August 04, 2020

In recent years, the grape and wine industry in the western United States has experienced repeated smoke exposures from wildfires. These have resulted in wines with characteristic off aromas and flavors that have come to be known as smoke taint. There are examples of smoke tainted wines from at least five of the past ten vintages from California, Oregon or Washington State; all three states produced affected wines in 2017 and 2018.