The biological and agricultural engineering researcher speaks with International Comunicaffe about the role of technologies like AI and sensors in revolutionizing coffee research, enhancing sustainability and addressing global challenges in coffee production and processing.
A UC Davis study analyzes roasting techniques to provide key insights into the acidity of coffee beans, paving the way for coffee roasters to better control the quality and flavor of their coffee.
Research led by University of California, Davis, sheds new light on how to access the sugars locked up in plant materials to convert byproducts into new feedstocks to produce fuels, materials and chemicals.
The CITRIS principal investigator and biological and agricultural engineering professor harnesses robotic and automated technology to optimize designs, systems and processes in agriculture and beyond.
Yeast grown on almond hulls could be a new, sustainable route to produce high-protein animal feed from an agricultural waste product, according to research from UC Davis published Nov. 15 in PLOS One.
The UC Davis Coffee Center's ongoing research sheds light on the complexity of coffee making, empowering drinkers to make informed choices and appreciate the intricate science behind their favorite beverage.
Assistant Professor Mason Earles spoke to the benefits of AI in agriculture and highlighted the need for continued funding in national institutes focused on researching AI’s applications in his testimony before the U.S. Senate Committee on Agriculture, Nutrition, and Forestry.
Researchers at the University of California, Davis, have developed a web application to help farmers and industry workers use drones and other uncrewed aerial vehicles, or UAVs, to generate the best possible data.
At first glance, Orobanche ramosa looks like an interesting blossoming plant, one that could add a unique flair to flower arrangements. But it’s a parasitic weed that attaches to roots, sucks out nutrients and is threatening California’s lucrative $1.5 billion processing tomato industry.
AI has affected numerous job markets with Goldman Sachs economists estimating that 300 million jobs across the globe could be automated by AI. However, AI is not always better, faster or cheaper with current iterations prone to mistakes or false information.
For decades, Ruihong Zhang, a professor in the Department of Biological and Agricultural Engineering, has been studying biological conversion of food waste to explore solutions that could address environmental challenges. Her recent research on biodegradable plastics using dairy byproducts may reduce the global level of plastic pollution.
Artificial intelligence could be a valuable tool for the future of food safety. New research out of UC Davis finds that a technique using AI and optical imaging can quickly and accurately identify bacteria in food, making it a promising approach for preventing foodborne outbreaks and illnesses.
Coffee roasting is a crucial step in manufacturing and selling coffee. However, the exact chemical and kinetic changes that occur to coffee beans during the process are still relatively unclear.
Post-harvest losses are common in the global food and agricultural industry. Research shows that storage grain pests can cause serious post-harvest losses, almost 9% in developed countries to 20% or more in developing countries. To address this problem, Zhongli Pan, an adjunct professor in the Department of Biological and Agricultural Engineering, has developed a potential solution.
Strawberry season may be getting streamlined thanks to new robot coworkers developed at UC Davis.
Using an innovative prediction and scheduling system, Fragile cRop hArvest-aIding mobiLe robots, or FRAIL-bots, track the picking process of each worker so when they’re finished filling a tray with strawberries, a FRAIL-bot is already nearby to take it back to the collection station for them.
