Research

UC Davis Team Takes Next Big Step in Wine Research

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. 

UC Davis Professors Bring Chemical Engineering Back to its Whiskey Roots

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.  

Beyond the Bean

This fall, UC Davis will begin construction of the UC Davis Coffee Center, creating the world’s first academic research center focused on coffee. The building will house office and teaching space, labs, a roastery and more as part of an effort to transform the way people think about and understand the beverage.

Engineering a Better Cup of Coffee

Professor William Ristenpart sits down with the Coffee 101 Podcast to discuss the efforts that are being made to engineer a better cup of coffee at the UC Davis Coffee Center and beyond.

A Microfluidic Approach to the Brain

Blood and cerebrospinal fluid flow are important transport processes in the brain that occur mostly in capillaries with a diameter of 5-8 micrometers, the smallest blood vessel in the brain. To microfluidic researchers like Chemical Engineering Associate Professor Jiandi Wan, this is an opportunity to play a significant role in discovering how the brain works.