Students are finishing their finals and next week is spring break! I always look forward to the spring quarter and am excited to share two events that showcase UC Davis alumni.
Our first two programs of the year have been successful and well-received, selling out quickly and drawing a full crowd to the Robert Mondavi Institute Sensory Theater.
Happy New Year! Students are back on a foggy campus for the winter quarter, and we are pleased to share upcoming conferences and programs centered around food and beverage research and innovation at UC Davis.
It has been a whirlwind since our last newsletter, with multiple sold-out events and news to share.
Last Saturday, we hosted our 12th Annual TASTE Food and Wine Tasting. It was a beautifully cool fall evening filled with camaraderie, great wine, delicious food and lively conversation. We are grateful to every guest who helped raise funds to support public scholarship, highlighting food and beverage innovation and research at UC Davis.
Students have returned to campus and today marks the start of the fall quarter. It feels like we have hit the ground running as the weather cools and the leaves start to change color.
I am pleased to share the 2024 Robert Mondavi Institute Year in Review. I hope you will read about last year's RMI highlights and accomplishments with a focus on student engagement and partnerships. You can find all of our reports on the RMI website.
Another academic year has come to a close and we congratulate all of the students who graduated this month. I am incredibly proud of the accomplishments of the students and can't wait to see their successes in the future.
Have you ever wondered how sake is made? We asked experts in the field what’s brewing for this traditional Japanese beverage. From new innovative flavors to getting more sake in local stores, our panelists hope it will be the Bay Area’s next big hit!
