University of California Wine, Beer and Food Laboratory
Research and innovation
RecognitionR&D Magazine Lab of the Year, High HonorsAIA San Francisco, Merit AwardASLA San Francisco, President's AwardASLA San Francisco, Merit Award
Some of the best wines in the world are the product of rigorous research and teaching programs at one place: the University of California Davis, Robert Mondavi Institute for Wine and Food Science. To train the next generation of vintners, the university imagined a facility that synthesized agricultural tradition and scientific inquiry. One that encouraged new pedagogy for programs in viticulture and food sciences. A flexible and innovative center that also demonstrated best practices in brewing, wine-making, and food production.
With an innovative environmental design, the LEED Platinum building reflects the university's effort to excel in this field while adopting the tenets of sustainable winemaking, brewing, and food processing.
I'm very proud that, through this LEED Platinum certified design, we've had such a positive impact on
an entire commercial sector - it illustrates what can be done right now to improve processes, increase efficiency,
and mitigate the environmental impact of food and wine production. Perhaps best of all, I know that the students who
come through this program, who work and study and learn in this lab, will make even greater advances.
With every new discovery, they will have a profound effect on the future of the industry.
Andrew CunninghamRIBA, LEED AP, PrincipalFlad Architects
This wonderful new resource confirms that brewing education at UC Davis
is second to none. There is no finer facility anywhere for the training
of future brewery employees and the ongoing education of existing
brewers. This is an authentic brewery, just like those at the big
breweries. The additional space will allow for better instruction,
research, and programmatic flexibility.
Charles BamforthUC Davis Anheiser-Busch Endowed Professor of Malting and Brewing Science