UC Davis Today

Safe foods, fruit, vegetables

Food safety science improves quality of life

From the field to the fork, UC Davis scientists work to ensure a safe, healthy and tasteful food supply through comprehensive efforts in research, education and outreach.

The university’s efforts in this area are described in a recent video, Better Safe Than Sorry: A Focus on Food. At UC Davis, interdisciplinary research programs like the Western Institute for Food Safety and Security involve partnering with federal and state agencies to prevent foodborne illnesses while the Center for Produce Safety provides the produce industry with information on enhancing the safety of fruits and vegetables.

Also, the Dairy Food Safety Laboratory offers research and training on livestock issues and the California Animal Health and Food Safety Laboratory System serves as the backbone of the state’s warning system for animal health. Finally, the FoodSafe program includes a creative outreach approach—music parodies on food safety issues—that is both entertaining and educational.

These are just some of the programs at UC Davis that improve the quality of everyday life. The top U.S. university in the number of faculty papers written in the food sciences, UC Davis is advancing food safety knowledge and awareness for the benefit of people in California and beyond.

Cheese, lettuce, green onions, spinach, eggs and cantaloupe have sometimes been subject to food-safety recalls due to foodborne illnesses such as E. coli. Gregory Urquiaga/UC Davis photo

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