CALS scientists delve into the microbial communities in our digestive tracts — and their implications for our health

CALS researchers are working to more efficiently and sustainably get products from growers to consumers

CALS scientists are breeding new varieties of produce that not only are delicious, but also will thrive in organic growing systems. And in a new collaboration called “Seed to Kitchen,” they’re partnering with chefs and farmers to help determine what works best.

Sid Cook (first certified in 2002) Having won 569 national and international awards within the past 14 years, Sid Cook’s Carr Valley Cheese probably ranks […]

Who appreciates burgers more than a college student—particularly if the student is interested in meat science? It made sense that Gilly’s Frozen Custard would turn […]

Rhona S. Applebaum PhD’81 Food Science • Rhona Applebaum is vice president and chief scientific and regulatory officer at The Coca-Cola Company, where she leads […]

12 Alumni who are making a difference in the meat industry.

We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?

Exploring the science of how foods interact with our bodies will lead to healthier foods and lifestyles.

Don’t believe the reputation: Processing extends the life, safety and quality of foods, and processed foods deserve a place on our shelves.

We could be doing better in the battle against hunger if we made fuller use of the food we grow.

High-rise greenhouses and other indoor farming systems can get more food into cities that need it the most.