Food and wine are more than just great flavors – they reflect the stories of communities and traditions. Darrell Corti, a Sacramento food and wine expert, has spent a lifetime sharing those stories, enriching California’s culinary landscape with his introduction of new tastes, ingredients and varietals.
To honor Corti’s contributions, Bob and Roger Trinchero, brothers from one of the largest family-owned wineries in the country and producers of Sutter Home wines, have established the $1.5 million "Darrell Corti Endowed Professorship in Food, Wine and Culture" at UC Davis.
Driven by his passion for food science and brimming with ideas, UC Davis student Dion Skaria created Fit Candy – a nutritious treat that blends sweet and sour flavors while reducing food waste. This innovative gummy candy is crafted from upcycled watermelon rinds.
In a celebration of friendship and fermentation, the 2024 UC Davis Iron Brew competition crowns "Brew La-La" as this year's winner. With each sip, this Belgian blonde ale features hints of honeysuckle, wildflowers and citrus blossoms that intertwine with subtle undertones of vanilla, bubble gum and honey.
Where Can You Grab a Pint?
Starting May 30 – Available at Gunrock located on campus near the Silo
Starting May 31 – Available at Sudwerk Brewing Co. located at 2001 2nd St., Davis.
Georgian cheese bread, cilantro-blackened fish tacos, quesabirria tacos with seitan and cinnamon sugar churros – four culinary creations but only one was crowned winner of the Upcycled Iron Chef Competition at UC Davis.
Artificial intelligence is already changing how people work, communicate online, create art and manage businesses. Now the technology is being used in every aspect of our food systems.
California’s wine industry could play a role in reducing methane emissions from dairy cattle.
Researchers at University of California, Davis, added fresh grape pomace left over from winemaking operations to alfalfa-based feed for dairy cows and found that methane emissions were reduced by 10% to 11%.
The preliminary findings could offer a low-cost sustainable pathway for vineyards to reduce waste while helping dairy operations maintain quality while cutting back on emissions of methane, which is a powerful greenhouse gas.
In a peach processing facility, the air might be filled with the sweet aroma of ripe peaches and the sound of equipment humming as it carries out the canning process. At the California Processing Tomato Industry Pilot Plant on campus, students within the Department of Food Science and Technology (FST) get to see that action firsthand. They can also now experience it – virtually.
Pieces of dried mango rest on the bottom of a black opaque goblet. Next to it, another glass contains apricot jam. Leticia Cardoso Madureira Tavares, a second-year Ph.D. student in biosystems engineering, brings the glasses up to her nose one at a time to take a sniff.
Honey varieties being studied
Orange blossom: gathered from California citrus groves, it’s light in color with mild citrus and floral notes.
Nearly half of parents who relied on formula to feed their babies during the infant formula shortage last year resorted to potentially harmful feeding methods, according to a survey from researchers at the University of California, Davis. The study was published in the journal BMC Pediatrics.
