Innovation Institute for Food and Health Content

GLP-1 and Health: Beyond Weight Loss in the Ozempic Era

Andy Fell — November 13, 2025 - 11:13am

This week, the White House announced a deal with Eli Lilly and Novo Nordisk to lower the cost of their GLP-1 weight loss drugs, Wegovy and Zepbound. The move could significantly expand access to these treatments for people with diabetes and obesity.

Bezos Earth Fund Grants $2M to �鶹��ý and American Heart Association to Advance AI-Designed Foods

Andy Fell — October 24, 2025 - 2:35pm

The Bezos Earth Fund has announced a $2 million grant to the University California, Davis, the American Heart Association and other partners to advance “Swap it Smart” as part of its AI for Climate & Nature Grand Challenge. The funding will support research that could help redesign foods, for example optimizing for flavor profile, nutritional properties and lower costs and environmental impact.

Federal Grants Support Research on AI-driven Protein Design

Andy Fell — September 19, 2025 - 10:26am

Two projects at the University of California, Davis, that use artificial intelligence to design and engineer proteins for industrial and health applications have been funded by the U.S. National Science Foundation (NSF).

Developing Future Food and Health Leaders

Amy M Quinton — March 24, 2025 - 10:00am

The �鶹��ý Innovation Institute for Food and Health will partner with UC Investments and Denmark's Novo Nordisk for exchange fellowship.

�鶹��ý and Barnstorm Foundry Announce Partnership to Identify New Markets for Food Tech

Andy Fell — November 04, 2022 - 9:00am

The Graduate School of Management at the University of California, Davis, and the �鶹��ý Innovation Institute for Food and Health will partner with Barnstorm Foundry

Recapping F3: Food for Fairness Summit

Dave Jones — October 26, 2021 - 11:50am

The inaugural Food For Fairness Summit, Oct. 19-21, brought together local experts and resources to address regional and global challenges around food access.

A New Natural Blue for Food Coloring

Andy Fell — April 07, 2021 - 11:00am

A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1. The work is published April 7 in Science Advances.