Headed to campus for a semester-long residency at the Berkeley Food Institute, best-selling cooking writer and New York Times food columnist Mark Bittman recently took a moment on a short visit to campus to talk about what lies ahead — from the holidays to his upcoming college experience — with Ann Brody Guy, communications director at the College of Natural Resources.
John Harte, a professor in both the Energy and Resources Group and the Department of Environmental Science, Policy, and Management, has been named a fellow of the American Association for the Advancement of Science.
Society will become increasingly vulnerable to catastrophic losses from wildfire unless it changes its fundamental approach from fighting fire to coexisting with it as a natural process, new CNR-led Nature article says.
Two UC Berkeley scientists will lead a team of international researchers to obtain genome sequences for 11 powdery mildew fungi, a key step forward in managing a pesky pathogen that causes billions of dollars in agricultural losses each year if left untreated.
Nicole Wong, a Conservation and Resource Studies major starting her junior year, completed a prestigious World Food Prize fellowship this summer at the U.S. Department of Agriculture ARS Western Human Nutrition Research Center in Davis, California.
BERKELEY – With the environmental, social, and economic impacts of climate change at the forefront of the global dialogue, UC Berkeley is launching professional education programs for the public on these time-critical topics, starting with
BERKELEY – Global decline of wildlife populations is driving increases in violent conflicts, organized crime and child labor around the world, according to a policy paper led by researchers at the University of California, Berkeley.
The University of California is launching an initiative to marshal resources across the UC campuses – including Berkeley’s 90 courses, 150 faculty and staff and multiple institutes and centers devoted to the study of agriculture and food – to address global challenges related to food.
A team of researchers led by the Quail Lab at UC Berkeley has zeroed in on the important process of “attenuation,” the way cells guard against potentially harmful overreactions to the external cues that enable them to adapt to prevailing condition