UC Davis is well-known for its long history of contributions to agriculture and expertise in food and wine. In fact, the university has probably had an influence on something delicious you’ve eaten recently. Here are six UC Davis innovations that have delighted taste buds worldwide.


1.    Sweeter Peaches

UC Davis Cooperative Extension Specialist Carlos Crisos to works with packagers and growers to pick peaches later in the season, dramatically improving flavor.

2.    The Cheese “Whiz”
Dr. Moshe Rosenberg has been studying and teaching dairy chemistry at the university since 1990 and has influenced cheese making around the world.

3.    Fresher Olive Oil
Biotechnology students created an award-winning “Oli View” biosensor that evaluates the chemical profile of olive oil—it’s a simple, cost-effective tool for detecting rancid oil.

4.    Honey, Honey
The Honey and Pollination Center at the Robert Mondavi Institute developed the honey flavor and aroma wheel and hosts tastings of numerous U.S. varietals of honey, from Florida Tupelo to Hawaiian Lihue.

5.    Muffins from Beer
Food science researchers crafted a sustainable solution to beer-making waste, transforming spent grain into nutritious, tasty baked goods.


6.    Endive Pioneer
UC Davis alum Rich Collins launched in 1983 what still remains the only commercial Belgian endive farm in the nation. Collins pioneered a method that tempers the bitterness of the vegetable by growing it in the dark.

UC Davis impacts the epicurean landscape through a wide range of disciplines and discoveries, but they all share a common goal of creating healthy, sustainable, and delicious food and drink.

Peaches image at top by ewan traveler.