Articles by University of California - Santa Barbara

Researchers provide the first description of how certain animals sense the texture of their food based on grittiness versus smoothness 

Researchers detail the long chain of events required for cultured seafood to deliver environmental benefits

Such bacteria may stem from improper disposal of medicines, but also from the biotechnology field, which has depended on antibiotics as a selection device in the lab

New study outlines where the benefits of fishing restrictions could enable a fishery to become more productive, even with the closures

The food system contributes about 30 percent of anthropogenic greenhouse gas emissions, mostly from animal-source foods

New report reveals for the first time the level of terrestrial synthetic microfiber emission on a global scale

With the right practices and perspectives, remote work can level the playing field, especially for those in underrepresented groups

Exposure to enzymes causes peculiar response in liquid droplets formed by DNA; new study explains mechanisms behind it

There's no better time than now to design an aquaculture system that is sustainable and efficient

Researchers have discovered that multiple opsin proteins, known for decades to be required for vision, also function as taste receptors