How AI describes UC Davis Food Quality Program

UC Food Quality at the University of California, Davis is a research and outreach program that studies and improves the quality and safety of fruits, vegetables, and their products (including avocado, olive oil, table olives, and tree nuts). The site highlights laboratory analysis, product development and sensory analysis, sanitation and safety, and processing and packaging expertise, along with industry contacts and practical resources. Led by Dr. Selina Wang and lab manager Xueqi Li, it serves researchers and food industry partners with applied guidance on quality control and safety throughout the supply chain.