Mitchell Vanagten, executive chef for UC Merced’s Lakeside Catering , has been named Chef of the Year by the Monterey Bay chapter of the American Culinary Federation.
The award from the chapter, of which Vanagten is vice president, recognizes members for exceptional community service and...
Food Security
Delivering his first in-person State of the University campus address, Chancellor Juan Sánchez Muñoz outlined the progress UC Merced has achieved across many fields and laid out initial plans for...
UC Merced’s largest research grant in its 16-year history aims to improve agricultural and environmental water resilience. The new $10 million collaborative focuses on water banking, trading...
With a new $20 million federal grant, UC Merced becomes part of a multi-institutional research collaborative to develop artificial intelligence — or AI — solutions to tackle some of...
UC Merced continues to be a leader in helping lower food insecurity in the Central Valley community after announcing its partnership with the mobile application Fresh Food Connect.
The app will...
Public health Professor Asa Bradman contributed to a new report that examines the relationship between synthetic food dye — found in everything from juice to cupcakes — and child...
Many students don’t think about internships until later in college, but at UC Merced undergraduate students can take advantage of hands-on training with faculty before even starting regular...
COVID-19 has left the food insecure population especially vulnerable. The pandemic has upset food supply chains and in turn, access to healthy and nutritious food has become even more difficult. A...
One of the biggest challenges in managing crops, especially in large fields, is knowing how much water each section of a field needs. Determining that accurately is a cumbersome process that requires...
UC Merced’s national reputation for sustainability continues to grow, with the Sierra Club naming the university No. 5 on its 2020 “Cool Schools” list and The Princeton Review...
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