Research

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.

Lettuce Could Protect Astronauts’ Bones on Mars Trip

Astronauts might one day grow and eat genetically modified plants to ward off disease associated with long spaceflights. Researchers at the College of Engineering have developed a transgenic, or genetically modified, lettuce producing a drug to protect against bone density loss in microgravity. Kevin Yates, a graduate student working with Professor Karen McDonald and Adjunct Professor Somen Nandi at the UC Davis Department of Chemical Engineering, developed the lettuce that expresses a fusion protein combining PTH with part of a human antibody protein. The fusion protein is designed to be stable in the bloodstream and to allow astronauts to potentially purify the drug from plant extracts, Nandi said.

Lab-Grown Meat: Future Climate Solution or Icky Science Experiment?

Dr. David Block, Ernest Gallo Endowed Chair of Viticulture and Enology and Professor of Chemical Engineering at University of California, Davis, speaks with The Sweaty Penguin, a PBS-sponsored podcast about climate change. The episode, titled "Lab-Grown Meat: Future Climate Solution or Icky Science Experiment?" explores how lab-grown meat is made, what the barriers are, and how the industry could overcome them.

Is Cultivated Meat a Viable Prospect to Feed the World?

Alternatives to meat have recently become a hot area in food research, with major fast-food brands marketing burgers made from plant proteins that attempt to reproduce the texture and flavor of ground beef patties. But beyond these “impossible” products is another prospect: actual flesh grown under lab conditions instead of being harvested from an animal or fish.

Saving cool cash on hot days

Can we optimize how we cool our buildings without compromising campus comfort?

This question, the focus of a long-standing partnership between UC Davis Facilities Management and UC Davis Chemical Engineering (Process Systems Engineering), has resulted in savings, greener energy use and published research

Coffee Needs Research: UC Davis’ New Coffee Center Dedicated June 25th

Inside the New UC Davis Coffee Center

The UC Davis Coffee Center is the world's first academic research center focused on coffee, aiming to do for coffee what UC Davis has done for beer and wine. Through its research, teaching and mentorship, the center plans to train the next generation of coffee professionals while improving the entire industry and making it more sustainable.

New NSF center aims to transform catalyst synthesis

With the launch of the new National Science Foundation (NSF)-funded UC Davis/Berkeley Center for Rational Catalysis Synthesis, or CeRCaS, UC Davis is poised to become a leader in the field of catalysis. CeRCaS will bring together the resources and expertise of academia, industry and national laboratories to transform the way catalysts are designed and produced and to train students as the next generation of leaders in the field.