Posts Tagged: food
The award was presented to the Aggie inventors during the finals of the three-day global iGEM (International Genetically Engineered Machines) competition in Boston. The competition, this year featuring 245 teams from Asia, Europe, Latin America and North America, challenges student teams to design and build biological systems or machines and present their inventions in the international competition.
The students had spent several months designing and building the palm-sized biosensor, which they dubbed OliView. The biosensor is equipped to quickly and easily evaluate the chemical profile of oil, providing producers, distributors, retailers and ultimately consumers with an effective, inexpensive way to ensure olive oil quality.
Verifying olive oil quality is a concern for consumers – many of whom are willing to pay higher prices for the health benefits and flavor of true, extra-virgin olive oil. And honest olive oil producers want to prevent other producers from passing off sub-par olive oil as the real deal, while retailers, distributors and producers want a quick, easy way to ensure olive oil quality.
In addition helping detect fraudulent olive oil, the students' new biosensor will also monitor for good oil that may have gone rancid with age.
The team of undergraduate students included Lucas Murray, Brian Tamsut, James Lucas, Sarah Ritz, Aaron Cohen and Simon Staley, with Yeonju Song serving as the “shadow” or alternate team member. You can tune into Aaron Cohen's recent Nov. 6 Science Friday interview during a discussion of synthetic biology.
The full story and a brief video about the new olive-oil biosensor and this stellar team of young inventors are available at: http://news.ucdavis.edu/search/news_detail.lasso?id=11076.
Reports on olive-oil quality are available at the web site of the UC Davis Olive Center at: http://olivecenter.ucdavis.edu/research/reports.
On July 1, the University of California announced our new Global Food Initiative to address one of the critical issues of our time: How to sustainably and nutritiously feed a world population expected to reach eight billion by 2025.
UC's Division of Agriculture and Natural Resources is already a critical partner with California's farmers and consumers, providing growers and ranchers with scientifically tested production techniques, educating families about nutrition, improving food safety and addressing environmental concerns. With programs in every California county, our research and extension network in California reaches from Tulelake to El Centro and more than 130 countries working to solve agricultural problems at home and abroad.
The initiative will align the university's research, outreach and operations in a sustained effort to develop, demonstrate and export solutions — throughout California, the U.S. and the world — for food security, health and sustainability.
Check below for some key highlights from UC ANR and our 10 campuses. For more information about the initiative, visit: http://www.ucop.edu/initiatives/global-food-initiative.html
- In the past 10 years, 500 million citrus trees have been grown from disease-free budwood provided by Lindcove Research and Extension Center (REC).
- Desert REC has 1,300 carrot varieties in production for USDA's carrot improvement program.
- California became one of the leading producers of fresh blueberries after UCCE researchers identified varieties that could thrive in California, so long as the growers acidify the soils and maintain acidic conditions in the irrigation water.
- 5,400 UC Master Gardener volunteers play a key role in helping Californians grow food in their own backyard, working in 50 California counties to teach research-based gardening techniques that minimize the use of pesticides and artificial fertilizers. Currently, more than 1,200 community, school and demonstration gardens in California are managed by UC Master Gardeners.
- Through our Expanded Food and Nutrition Education Program (EFNEP) and UC CalFresh Nutrition Education Program (also known as SNAP-ED), UC Cooperative Extension works with community agencies and schools todeliver nutrition education to low-income families, improving their health and food security and helping preventchildhood obesity. EFNEP and CalFresh programs are currently operated in 33 counties reach 222,000 members of the public each year.
- The Berkeley Food Institute (BFI) is an interdisciplinary institute launched in 2013 dedicated to research, education, policy initiatives and practices to support sustainable food and agriculture systems. BFI is catalyzing and fostering transformative changes in food systems, to promote resilience, justice, diversity and health, from local to global scales.
- The Atkins Center for Weight and Health (CWH) works with community groups to develop and evaluate programs to support healthy eating and active living, with a focus on children and families in diverse communities.
- As the largest UC campus, with more than 3,000 acres specifically devoted to agricultural research and teaching, UC Davis is addressing the pressing food and agricultural challenges that face California, the nation and the world.
- In addition to the World Food Center, UC Davis hosts 26 centers with a significant emphasis on agriculture and food, including the UC Agricultural Issues Center, Agricultural Sustainability Institute, Center for Produce Safety, Foods for Health Institute, Seed Biotechnology Center, Postharvest Technology Center, Plant Breeding Center, Giannini Foundation of Agricultural Economics, Center for Food Animal Health, and Robert Mondavi Institute for Wine and Food Science.
- In April, UC Davis unveiled the largest anaerobic biodigester on a college campus, using technology invented by one of its engineering professors to turn organic waste into renewable energy. The system, now in commercial use, is designed to daily convert 50 tons of organic waste to 12,000 kWh of renewable electricity, diverting 20,000 tons of waste from local landfills each year.
- Anthropologist Michael Montoya leads the Community Knowledge Project, an action-research partnership with community organizations in Santa Ana. Past projects have tackled obesity prevention and school lunch/food access. Upcoming project on diabetes prevention in Fullerton.
- In AY 2014-15, the Sustainability Initiative, in conjunction with social ecologist John Whiteley and UC Irvine's oceans faculty, will host a regional conference at the National Academies of Sciences' Beckman Center on Ocean Health, Sustainable Fishing, and Food Security.
- The Sustainability Initiative convenes The Garden Project, which coordinates the four campus community gardens (three of which are student-run) and builds links with the broader community involved in sustainable food production in Orange County, particularly in low-income communities.
- The UCLA Center for Health Policy Research and the UCLA–USC Center for Population and Health Disparities — among other centers — are actively involved in research and community projects to help improve food availability and security.
- The Student Food Collective holds farmers markets in UCLA's main plaza and manages a food-buying co-op. Multiple produce gardens on campus increase sustainability practices, provide more healthful options and serve as educational tools to facilitate healthy lifestyle choices by the campus and surrounding community.
- The UCLA Mildred E. Mathias Botanical Garden promotes plant diversity and ecologically sound practices.
- UCLA faculty, students and staff collaborate with LAUSD food services and medical staff on research and programs to promote healthy eating for the school district's 600,000 students.
- Public Health Professor A. Susana Ramirez and her students this summer will interview with customers at a mobile farmer's market that travels to different parts of Merced County to better understand food access issues facing Merced County residents, and the relationship between access to healthy foods and obesity.
- UC Merced is working to form a Farmers Consortium to promote the campus's interest in doing business with local farmers, in addition to direct communication with local farms.
- UC Merced's 400-square-foot community garden was developed on campus in spring 2014 by Engineers for a Sustainable World. Fruit and vegetables harvested will be donated to local food banks. The site will eventually be used for education and outreach.
- The campus's Early Childhood Education Center serves as a delivery point for Rancho Piccolo, a community- supported agriculture. Many faculty and staff are members and are able to get local, fresh fruit and vegetables every week.
- A chemist has applied chemical tests to juice products sold as pomegranate juice or pomegranate juice blends, in order to authenticate their content. Another researcher is studying the effects of pomegranate juice on prostate cancer progression.
UC San Diego
- Food and Fuel for the 21st Century supports the development of innovative, sustainable and commercially viable solutions for the renewable production of food, energy, green chemistry and bio-products using photosynthetic organisms — including converting solar energy into food and fuel, without the use of fossil fuels.
- Department of Literature students can enroll in “The Politics of Food” course that utilizes UC San Diego campus gardens for summer research. Students learn how community gardens are governed, planting their own seedlings and identifying campus markets for the produce they grow. In the Division of Biological Sciences, courses such as “Fundamentals of Plant Biology” introduce students to plant genetic engineering, plant disease and stress and sustainable agriculture.
- The UC San Diego School of Medicine's Child Development and Community Health program initiatives include Network for a Healthy California: Campaigns and programs focus on increasing fruit and vegetable consumption, physical activity levels and food security among low-income families. Healthy Works: This program initiates new farmers markets, promotes additional school and community gardens and helps residents to stay physically active and eat nutritious foods.
- In 2009, UCSF launched the Smart Choice Smart U program http://smartchoice.ucsf.edu) in partnership with MyFitnessPal, a leading mobile application and website and Fitbit, an activity tracker, that combines food tracking with physical activity to give real-time feedback about personal wellness goals.
UC Santa Cruz
- The Center for Agroecology & Sustainable Food Systems (CASFS) at UC Santa Cruz has developed cutting-edge programs in food systems and organic farming research and extension, national and international work in agroecology, and a renowned apprenticeship program.
- The nearly 1,500 graduates of its Apprenticeship in Ecological Horticulture have carried hands-on experience into teaching, farming and advocacy positions worldwide for more than 45 years.
- An on-site affiliate, Life Lab, uses the Farm for K–12 school tours, teacher trainings, summer camps, and the “Food What?” youth empowerment program.
- The Central Coast School Food Alliance (CCSFA) is a collaborative initiative that serves school children fresh and wholesome food in Santa Cruz, San Benito, and Monterey counties. Stakeholders include food service directors, non-profit leaders on community food systems development, researchers, educators, as well as elected local, state, and federal officials.
But the truth is, dietary advice is nothing new. Some of our rules for eating date back to ancient times as part of religious teachings, and food traditions are central to our understanding of culture. What is new over the last century or so is the application of science to our diets, so that we can know more exactly what nutrition science tells us is best when it comes to filling our plates.
A new book by a UC Davis researcher argues that modern dietary advice is not merely scientific, but also continues to have cultural, ethical and moral messages attached to it.
“Eating Right in America: The Cultural Politics of Food & Health” analyzes how modern dietary reform movements in the United States do not just tell us how to eat right, but how to become a good person and a good citizen. Can eating a certain way make us into different, somehow better people? And who defines what sort of people we should strive to become, though improved eating? Author Charlotte Biltekoff calls for changing the way we think about what it means to “eat right.”
The book analyzes four dietary reform movements over the last century:
- the rise of domestic science and home economics,
- the national nutrition program during World War II,
- the alternative food movement, and
- the anti-obesity movement.
These reform movements cover nutritional advancements such as the science of cooking, the discovery of vitamins, the shift in emphasis from contagious to chronic diseases, and the increasing importance of diet and lifestyle as a part of health. The book examines how dietary ideals have shifted, how social ideals have shifted alongside them — and the relationship between the two. Notions of middle class identity, good citizenship and individual responsibility each have been mixed in with nutritional advice before it is served to the public, according to the author.
Rose Hayden-Smith, leader of UC ANR’s Sustainable Food Systems strategic initiative and a historian of gardening, said she can't wait to read this book.
“This whole idea of both empirical and ethical considerations of food choices really makes sense to me, rooted in the Progressive Era,” she said. “All of these scientific advances don’t matter if people don’t adopt them. So I think it’s really important for scientists to understand the cultural context into which their work is going.”
Beth Mitcham, UC Cooperative Extension specialist in the Department of Plant Sciences at UC Davis, was intrigued by a presentation given by Biltekoff at UC Davis recently.
“This expands my way of thinking about the struggles we have with food choices and the potential for complicating well-intentioned messages,” she said. “We can’t ignore the scientific evidence that food choices have a huge impact on our health, but we must also realize when the things we’re saying are charged with judgments."
In a recent interview on Capital Public Radio, Biltekoff pointed out how analyzing history can shed light on difficult truths.
“History is such a great tool for learning to see things differently,” Biltekoff said. “The history that I tell in the book suggests that we worry so much about what is good to eat because of the social stakes involved in 'eating right.' Because it’s not just about our physical health, but also about our sense of self and about our social standing. There's a lot at stake that we may not be conscious of, but really is part and parcel of the conversation about 'good' food.”/span>
“Food commands attention and brings people together,” says L. Ann Thrupp, executive director of the Berkeley Food Institute, a new interdisciplinary research center comprising five different UC Berkeley schools. “It touches on every aspect of human society.”
It’s bringing academia together, too. Food research centers have been springing up at campuses across the United States as higher education takes on the complex topic from multiple perspectives.
“The academic community is recognizing that when it comes to food, it’s no longer possible to tease out agriculture from environmental, public policy, social justice and public health issues,” Thrupp says.
UC Berkeley’s new initiative is ambitious. In development for nearly two years before its launch this fall, the center has a mission to help achieve transformation in the food and agriculture systems, making them more diverse, healthy, resilient and just — at local, regional, national and international levels.
The Institute will pursue that transformation by supporting and galvanizing collaborative research efforts across its five partner units — Berkeley Law, the Goldman School of Public Policy, the Graduate School of Journalism, the School of Public Health, and the College of Natural Resources (CNR) — and with faculty affiliates throughout the University.
But, as befits Berkeley’s storied history of activism and leadership, the Institute’s vision is larger than publishing in academic journals. Its leaders plan to break down the traditional boundaries between academia and society and connect with boots-on-the-ground stakeholders who can help identify knowledge gaps and use research to bring about real changes in the food system.
“It is not enough to conduct research — the fruits of this research must be delivered broadly to civil society and to policy makers,” says Claire Kremen, a conservation biology professor and one of the Institute’s two faculty co-directors. “That’s why the schools of journalism and of public policy are key collaborators. They have the expertise to communicate our findings to key sectors and actors in society and government.”
Thrupp echoes the point. “Making an impact will require the engagement of multiple sectors, including scientists, farmers, food system workers and policymakers — at all levels,” she says. “The Berkeley Food Institute will help facilitate those crucial connections.”
This fall, two heavy-hitters from far-flung corners of the food world are helping the Institute start making those connections, as its first visiting scholars. Olivier de Schutter, the United Nations’ Special Rapporteur on the Right to Food, fights hunger worldwide and defends food as a “human right.” Saru Jayaraman, head of the UC Berkeley’s Food Labor Center, has fought to improve wages and working conditions for food workers, and to broadly communicate the issues they face.
The next panel, “The Right to Food: Reshaping Policies for Development and Public Health,” scheduled for Oct. 28, is moderated by J-School Dean Edward Wasserman and features De Schutter and public health and ag-econ faculty.
The fall programs culminate with “What’s Next for the Food Movement?” a conversation between author and journalism professor Michael Pollan and, fresh from the Obama administration, former Deputy Secretary of Agriculture Kathleen Merrigan. It’s moderated by journalist Linda Schacht.
The dynamic public events series, what organizers are calling “The Food Exchange,” is just a taste of the conversations, investigations, and collaborations to come, both behind the scenes and in a public forum.
“It’s inspiring that so many researchers, students, stakeholders and community members are interested and involved in the Berkeley Food Institute and our mission,” Thrupp says.
- Listen to an interview with faculty co-directors Claire Kremen and Alastair Iles, which aired Sept. 6 on KALX.
There’s no better way to get acquainted with a country and it’s culture than to learn to appreciate its cuisine.
With that thought in mind, UC Davis and China’s Jiangnan University, along with China’s Ministry of Education, are establishing the world’s first Confucius Institute devoted to Chinese food and beverage culture on the Davis campus.
You’re invited to attend the new institute’s public opening celebration, complete with song and dance by performers from China, at 8 p.m. Monday, Sept. 16, at UC Davis’ Mondavi Center for the Performing Arts. Admission is free and visitor parking is $8. More details are available at the Confucius Institute at UC Davis web site at: http://tinyurl.com/pu6lqk8 .
There are 90 Confucius Institutes throughout the United States — including four others in California at UCLA, Stanford University, and San Diego and San Francisco state universities. Worldwide there are 400 Confucius Institutes but the UC Davis institute will be the first to use food and beverage as a way to engage the public in learning more about Chinese culture and language.
"Food brings all of us together," said celebrity chef and restaurateur Martin Yan, who earned bachelor's and master's degrees in food science from UC Davis. "Food is also history, culture, anthropology.… From studying food, from enjoying food, we can talk about tradition, heritage.… Food is a reflection of culture, history, religion and many other things," he said.
Yan, who will hold a book signing in the Mondavi Center's lobby at 7:30 p.m., has played a pivotal role in helping to plan for the new institute and serves as one of its culinary advisors.
Charles Shoemaker, professor in the Department of Food Science and Technology at UC Davis with extensive experience in China, serves as the director of the Confucius Institute at UC Davis, while Linxia Liang, director for Asian international programs at UC Davis and a scholar in Chinese law, is co-director.
Four visiting scholars from Jiangnan University are working with UC Davis representatives to plan the new institute’s program, which will include opportunities for the campus and greater community to participate in events such as:
- lectures on the lure of Chinese tea and cuisine, and the mores of social drinking
- workshops on Chinese cooking, Chinese holiday food and doing business in China;
- food-tasting events
- intensive Mandarin-language learning camps for high school students
- graduate student and faculty research opportunities
The Confucius Institutes were initiated in 2004 by the Hanban arm of China's Ministry of Education, which since then has partnered with universities and other organizations to establish the institutes worldwide to foster understanding of Chinese culture.
The Confucius Institutes are named for the iconic Chinese philosopher Confucius (551-479 B.C.), whose teachings espoused individual and governmental morality and propriety of social relationships.
This newest institute combines signature strengths of UC Davis and China's Jiangnan University as world leaders in food and beverage science and technology. In addition to fostering education and research, the institute will encourage conversation between the food and beverage industries of China and California.