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From UC Davis News

The Integrative Center for Alternative Meat and Protein (iCAMP) at UC Davis focuses on developing transformative knowledge and innovation to accelerate the commercialization of alternative proteins, address global food system challenges, and strengthen food security. 

Fifty years ago, a blind tasting in Paris quietly rewrote the story of California wine. On May 24, 1976, a panel of nine French judges, convinced that California wine could not compete with Bordeaux or Burgundy, scored it higher than both. The Judgment of Paris put Napa Valley on the map and changed the way the world thought about American winemaking.

On the evening of May 22, 2026, five student teams gathered in the Robert Mondavi Institute's Food Innovation Lab with one shared ingredient, KARANA GROUND jackfruit, and five very different ideas about what to do with it. 

On April 26, 2026, the Sensory Theater at the Robert Mondavi Institute filled with students, alumni, researchers, and industry leaders for the 3rd Annual Women+ in Wine Symposium, titled Rooted and Rising: Lessons in Resilience for a Changing Wine Industry.

On a warm May evening, more than 20 alumni-affiliated wineries and wine organizations filled the courtyard at the Robert Mondavi Institute for the second annual UC Davis Alumni Wine Showcase. Organized by the Department of Viticulture and Enology, the Cal Aggie Alumni Association, Aggies Uncorked, and the Robert Mondavi Institute, the sold-out event brought graduates back to the place where many of them first learned to read a fermentation curve or build a blend. 

The University of California, Davis, Department of Viticulture and Enology will begin this year’s wine sales June 16 from noon to 4 p.m. The wines are made by students, faculty and staff from grapes they grow on campus and at the Oakville research station in Napa Valley. Six new student-made wines will be released as well as three new UC Davis wines. 

Iron Brew is one of those UC Davis traditions that sounds almost too good to be real. Every winter, students in FST 102B Practical Malting and Brewing spend weeks formulating recipes, brewing batches on nanobreweries in the RMI pilot brewery, and competing for the chance to have their beer produced commercially. 

Past winners, including Off the Clock, Caledonian Nights, Mighty Gale Ale, and Brew La-La have gone from campus fermentors to taps at The Gunrock, Sudwerk Brewing Co., and now Dunloe Brewing .