Mark Lundy develops tools for farmers for effective nitrogen fertilizer management, working at the interface of research and the ag community.
Barbara Blanco-Ulate studies how fruit and vegetables ripen to improve their quality, nutrition and shelf-life after harvest.
Amelie Gaudin develops sustainable and resilient agroecosystems that have biodiversity and ecosystem services as a basis for improvement.
Brad Hanson works with farmers to control weeds and pests in perenni9al crops, improving both farm profits and the environment.
Bruce Linquist works with the farmers of California to ensure long-term sustainability of rice by looking at nutrient use, water efficiency and reducing pollution.
Giulia Marino empowers farmers to keep their orchards producing despite changes in climate, water and soil.
Grey Monroe seeks the causes and consequences of mutation bias in plant genetics and applies these findings to improve crops’ ability to thrive amid climate stress.
Cameron Pittelkow focuses on increasing crop productivity while reducing agriculture’s environmental footprint.
Li Tian uses biochemistry, physiology and genetics to increase the nutrition of wheat and pomegranates.
Artificial intelligence is already changing how people work, communicate online, create art and manage businesses. Now, the technology is being used in every aspect of our food systems.
AI holds the promise of making agriculture more efficient and sustainable, yielding healthier food with less impact on the planet, according to Ilias Tagkopoulos, director of the Artificial Intelligence Institute for Next Generation Food Systems, or AIFS, at UC Davis.
Students and postdoctoral researchers can make career connections and build their networks at events hosted by Seed Central, and the next one is coming up at 4:30 p.m. Thursday, May 9, at the ARC Ballroom on the UC Davis campus. The guest speaker will be Mohsen Mesgaran, an associate professor in the Department of Plant Sciences whose research uses biological and technical approaches to manage weeds with fewer chemicals.
