As researchers look for new ways to help slow a changing climate and mitigate the effects of a fossil fuel-based energy system, UC Davis professor Ambarish Kulkarni and his team of researchers are using chemical engineering to find sustainable solutions.
Chemical engineering researchers at UC Davis could make exploring treatments for cancer, viruses and neurodegenerative disorders more efficient with a new approach to pairing imaging techniques and analysis.
We developed The Design of Coffee as a freshman seminar for 18 students in 2013, and, since then, the course has grown to over 2,000 general education students per year at the University of California, Davis.
It’s a scorching summer morning at UC Davis, but inside a laboratory at Everson Hall, about 20 students are busy brewing hot cups of joe. They’ve just completed a competition to brew the perfect cup of coffee — and earned college credits at the same time.
Assistant Professor of Chemical Engineering Priya Shah, Ph.D. '11, is deciphering the behavior of the Zika virus on animal cells to delve into the possibilities for mitigating the sickness in humans.
For the first time on a commercial scale, researchers from UC Davis have controlled the redox potential during a wine fermentation, an important step in making winemaking more efficient and reproducible and paving the way for a new generation of experiments in viticulture, microbiology and fermentation.
For UC Davis Chemical Engineering Professor Greg Miller, a new course began with a single sip.
While tasting whiskey with friends, he noted an unusual peppery flavor and became curious how it was produced. The more he looked, the more he realized that there wasn’t an easy answer, as most whiskey distillers rely on tried-and-true recipes instead of science.
Reporting in the journal Nature, researchers including Distinguished Professor Bruce Gates showed that platinum atoms could be confined on small cerium-oxide islands within a porous material to catalyze reactions without sticking to each other, which has been a major stumbling block for their use.
Engineering in the food industry requires a knowledge of food processes, science, chemical engineering principles and culture. This spring, chemical engineering undergraduate students learned about all four during a guest lecture and Native American cooking demonstration from Café Ohlone, the world’s first and only Ohlone restaurant.
With a new $3.97M project, Chemical Engineering Distinguished Professor Karen McDonald and her team of collaborators will explore the viability of a range of biomanufacturing technologies to produce antigens for rapid COVID-19 serological test kits.
