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World-renowned UC Davis researchers have made significant contributions to the fields of viticulture, enology and the food sciences over the past 100 years. The Robert Mondavi Institute for Wine Science will enable the campus to move the departments of Viticulture and Enology and Food Science and Technology into new, state-of-the-art research and teaching facilities. In addition, the Institute will draw upon the talents of faculty and students from disciplines across the campus who are interested in the wine and food sciences. The RMI will become a destination for scholars throughout the world interested in the quality of life.
"The Robert Mondavi Institute for Wine and Food Science will open a new era of opportunity for UC Davis in its widely acclaimed wine and food programs."
Larry N. Vanderhoef
CHANCELLOR
The Department of Viticulture and Enology is unique in combining the sciences of viticulture (the cultivation or culture of grapes) and enology (a science that deals with wine and winemaking) in a single research and teaching unit. The faculty roster includes scientists from the fields of chemistry, genetics, microbiology, chemical engineering, horticulture, biochemistry, plant physiology, and sensory science. Multidisciplinary and strategic research and teaching programs cover all major aspects of viticulture and enology. Viticulture and enology faculty have made significant advances in cold-temperature fermentation, anti-viral technology, the production of heat-tolerant grapes and the development of improved equipment for winemaking, among other accomplishments.
Food Science is the study of foods and food components and their utilization. The Department of Food Science and Technology is one of the premier food science programs nationally. It is the only department in California which offers a Ph.D. in food science; the department also offers the only accredited four-year program in brewing science at a public university. UC Davis faculty have contributed more than 3800 citations to academic food science journals over the past 35 years, making the university the most highly cited university for food science. Currently about 120 undergraduates and 60 graduate students are pursuing degrees in food science and technology making UC Davis one of the largest food science programs in the nation.
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