Nutrition

Nutrition is a strong research theme in our department and is closely integrated with our campus' outstanding Graduate Group in Nutritional Biology, a cooperative interdepartmental organization involving faculty from 17 departments in three UC Davis colleges (Agricultural and Environmental SciencesLetters and Science and Biological Science) and two professional schools (Medicine and Veterinary Medicine). 

Our faculty members have long-standing programs in nutritional research. Their work has a major global impact on public health and influences food production, fortification, and consumption world-wide.

  • Ralph Green’s work focuses on the role of folate, B-12 and homocysteine metabolism in the pathogenesis of many diseases, including cardiovascular disease, cancer, and neurodegenerative diseases such as Alzheimer's and Parkinson's disease.
  • Yu-Jui Yvonne Wan’s research has had a long-standing focus on the role of retinoids, chemical compounds related to vitamin A, and their receptors in control of liver function.  More recently, Dr. Wan is also studying how the Western diet, which is high in fat and sugar, increases the risk of developing liver and gastrointestinal (GI) cancers.