California is famous for the superb quality of both its wine and food. The Robert Mondavi Institute for Wine and Food Science at UC Davis aims to play a central role in keeping that reputation proud. The Institute’s state-of-the-art research facilities have contributed to the products found in every supermarket department. The complex includes a teaching and research winery, pilot brewery, milk processing laboratory, food innovation kitchen, honey and pollination center, olive center, organic food garden, and even a tomato processing pilot plant.
Learn about the research and education happening at the Institute on a tour with your fellow NCSWANs. We’ll hear talks on institute research, tour the winery, and try an example of the enologic arts.
Schedule
10:00
David Mills, Professor, Food Science and Technology/Viticulture and Enology Milk does a body good and inspires new technologies: A tale of three UC Davis start ups
10:25
Minami Ogawa, PhD Graduate Student in Food Science
Addressing Cultivated Meat Challenges and Hurdles at UC Davis
10:50
Dr. James Campbell, postdoctoral fellow, and Elisabeth Forrestel, Professor, Viticulture and Enology Environmental Impacts that Alter Grape and Wine Composition
11:15
Tour of the research winery and a tasting of one wine.
Noon
Tour concludes. Optional: reconvene at a restaurant in Davis for lunch.
Masks and COVID testing are not required, but PLEASE do not attend if you are feeling at all ill.
