UC Davis Professor Hugh Safford was hiking for pleasure in California’s High Sierra when he stumbled upon a new elevation record for the Jeffrey pine, which may now be the state’s highest-altitude tree. His serendipitous finding is published in Madroño, a journal of the California Botanical Society.

When Alexandra Leite arrived on the UC Davis campus as a viticulture and enology major last year, it was a bit intimidating navigating her new world. 

But when she was teamed up with an upper-division mentor through the Davis Enology and Viticulture Organization, or DEVO, all the possibilities of the major opened up as she met other students and attended events.

This year she is the student club’s Under 21 representative and in charge of matching new students and mentors.

Platforms such as iNaturalist and eBird encourage people to observe and document nature, but how accurate is the ecological data that they collect?

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.

An international team of researchers led by Professor Huaijun Zhou from University of California, Davis, created the first-ever detailed map of how genes are regulated in chickens—a breakthrough that could help scientists breed birds that are more resistant to diseases like avian influenza.

Four researchers with the UC Davis Department of Nutrition are being recognized for their contributions to advancing nutrition science and health.

For more than a decade, the Feed the Future Innovation Labs at UC Davis have strengthened America’s leadership in agricultural innovation and reduced global hunger and malnutrition by empowering people in low-income regions worldwide. In response to recent funding decisions made at the federal level, UC Davis will suspend operations of its final two Feed the Future Innovation Labs by the end of April 2025. The campus is exploring all methods for restoring federal funding for these labs and continuing this important work.

The UC Davis Olive Center is rolling out a new line of table olives – savory and ideal for snacking, culinary creations and cocktails. The center, known for its expertise in olive oil research and production, is now offering canned and packaged table olives, featuring both California-grown and internationally sourced varieties.

$5 cans of Classic Black or Fresh-cured Green
$13 jars of Kalamata or Martini
Available for purchase at:
 

Spring has arrived on campus! The trees are blooming and there are vibrant flowers everywhere. The sky is a brilliant bright blue, and the sun finally feels warm. Spring is one of the most tangible examples of change and a reminder that we are firmly rooted in growth and rebirth. As an institution, it is our business to facilitate growth and change in ways that inspire faculty to encourage greater understanding and expanding thought, while creating impactful solutions that educate and support our students and the communities we serve.  

Eight faculty from UC Davis – including three from the College of Agricultural and Environmental Sciences – are among 471 scientists, engineers and innovators newly elected as fellows of the American Association for the Advancement of Science, the society announced today, March 27. AAAS fellows are recognized for their exceptional achievements in science, including research, teaching, administration and science communication.

Here are the new fellows from UC Davis, with their fellowship citations: