News & Events

UC Davis researchers are providing more insight into how grape skins and seeds, which usually go to waste during the making of chardonnay wine, may be a valuable and healthful ingredient in new food products. 

A solution to world hunger might start with boba and caviar.

Using an innovative process, engineers at UC Davis are growing “myco-foods” — small balls of edible fungi that can be processed into products like boba and lab-grown caviar with a wide range of textures, colors and flavors. These myco-foods, grown from the nutrients of agricultural byproducts like coffee grounds and almond hulls, provide an important new source of protein to feed the world.

FST Associate Professor Ned Spang is featured in the story (and embedded video) "California pushes composting to lower food waste emissions", by Kathleen Ronayne/AP News on December 9, 2021, speaking about the impact of California's SB1383, the bill passed in 2016 that becomes effective in January 2022.  The bill is designed to reduce methane emission from food waste that ends up in landfills, with the goal - by 2025 - of compost

Two Winners Were Selected in Global Contest to Design Solutions for 50,000 Tons of Pomegranate Husks to Reduce Food Waste and Create a More Sustainable Supply Chain