Blog

The Strengths and Shortcomings of AI Food Innovation

Food is an unusual topic when it comes to AI (artificial intelligence), but you’d be surprised to know that there are already products that were made with it that are dropping into shopping carts. Last Thursday, Dr. Ned Spang opened up the floor to three experts to discuss where this new innovation is leading us. Although significantly reducing cost and time, will this tool ultimately help or hinder your next meal?

Sip the Legacy, Pour the Future

The Robert Mondavi Institute courtyard came alive at the UC Davis Alumni Wine Showcase. UC Davis alumni winemakers gathered to pour, connect, and celebrate their shared foundation in the Department of Viticulture and Enology. The event showcased the strength of the UC Davis wine network, from icons like Schramsberg Vineyards, Silver Oak Cellars, St. Francis Winery & Vineyards, and Williams Selyem, to rising stars like Great Bear Vineyards, Eco Terreno, Forgotten Union Wines, and others.

DEVO Student Group Bridges Academics and Industry

From the College of Agricultural and Environmental Sciences

When Alexandra Leite arrived on the UC Davis campus as a viticulture and enology major last year, it was a bit intimidating navigating her new world.

But when she was teamed up with an upper-division mentor through the Davis Enology and Viticulture Organization, or DEVO, all the possibilities of the major opened up as she met other students and attended events.