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University of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food Laboratory

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University of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food LaboratoryUniversity of California - Wine, Beer and Food Laboratory

University of California

Wine, Beer and Food Laboratory

Research and innovation

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.

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LocationDavis, California

CertificationLEED-NC Platinum

RecognitionR&D Magazine Lab of the Year, High HonorsAIA San Francisco, Merit AwardASLA San Francisco, President's AwardASLA San Francisco, Merit Award

Project TypeAcademic