The newest greenhouse on campus doesn’t look like a greenhouse at all. It’s a 40-foot-long shipping container filled with cutting-edge, high-tech equipment that will help UC Davis usher in a new frontier in hydroponic agriculture.
Cooling vegetables just after harvest prolongs shelf life and maintains quality. Most California vegetables are precooled before shipment using Cold air, Cold water, Ice, and/or Vacuum. Several of these were developed at UC Davis in the 1970s and 1980s in Plant Sciences, and in Biological and Agricultural Engineering.
UC Davis students in the online 'Just Coffee' course get a new, globally-conscious perspective on the caffeinated beverage. The course was the inspiration of Patrick Brown, Professor of Plant Sciences, who imagined the course as an opportunity for students to gain an understanding of the interconnectedness of the global food system through coffee. (video included)
The importance of eating fruits and vegetables is making headlines again, with studies on nutrition security, nutrient consumption, and a global diet with increased consumption of fruits and vegetables to meet healthy diet goals.