A quarter-century after its founding, the Robert Mondavi Institute for Wine and Food Science is a place of groundbreaking discoveries, collaborations and educational offerings attracting top-notch students, scholars and researchers.
It’s starting to feel like fall as the UC Davis campus comes alive again, with students moving back and starting classes next week. The new academic year brings new programs and annual favorites as we kick off a year-long celebration.
Last month, we lost a dear friend of the Robert Mondavi Institute, UC Davis, and the wine industry. Walter “Walt” Klenz passed away on July 20, 2026, at the age of 81. Walt invested more than 50 years in the global wine industry, earning a well-deserved reputation as a humble, trustworthy, and kind leader.
We are deeply saddened to share that Walter “Walt” Klenz passed away peacefully on July 20, 2026 at the age of 81. He was a champion of the wine industry and a longtime supporter of the Robert Mondavi Institute for Wine and Food Science. Our thoughts are with his wife, Sylvia, and their family during this time.
What do cereal mascots and atomic absorption spectroscopy have in common? Both are fair game in the annual College Bowl Competition hosted by the Institute of Food Technologists Student Association, or IFTSA. Started in 1985, College Bowl is a team-based quiz competition about food science spanning universities throughout the United States and Canada.
In July, a team of five proudly represented UC Davis at the national finals in Chicago, Illinois.
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.
This year’s selection of student-made and UC Davis-labeled wines is now available. The next sale date is Friday, June 26, from 12:00 to 2:00 pm, with more dates throughout the summer and fall. Six wines were created by viticulture and enology students as part of the post-fermentation class held each spring.
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.
The academic year is coming to a quick end with students preparing for final exams and commencement ceremonies on the horizon. The Robert Mondavi Institute closes out the term with two amazing sold-out events.
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 .
