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.

Thank you to Dean Ashley Stokes for joining us and the many Friends of the RMI who were able to attend. Your support ensures the continuation of our mission to enhance the public understanding of wine, brewing and food science. You can now view a video photo collage and Facebook photo album to relive the evening and check out the list of vendors below.

At the end of September, Terra Madre Americas, an international culinary convergence in Sacramento, welcomed 165,000 guests over three days! The UC Davis Health Pavilion hosted dozens of panels, tastings and demonstrations featuring faculty, staff and students from both sides of the Causeway.

UC Davis was represented throughout the programming, and I was honored to moderate the mainstage panel with Mas Masumoto, farmer and celebrated author; Ryan Galt, director of the Agricultural Sustainability Institute; and Tiffany Nurrenbern, director of Program Zero Foodprint. It was a lively and enjoyable discussion on the importance of small farms. We can't wait for Terra Madre Americas to return in 2027!

We have two high-demand event recordings to share. The Walt Klenz lecture with Michael Mondavi was a riveting history of the Napa Valley and the major events that molded it into what we know today. With decades of experience, he shared insights into how the wine industry survived setbacks and the current downturn in wine consumption.

Savor: Is Wine Healthy? was an illuminating conversation with Dr. Laura Catena, Sean Adams, Ph.D., Lisa Jacobson, Ph.D., and Professor Emeritus Andrew Waterhouse. I encourage you to watch the video to delve into the details of scientific research, the pros and cons of wine studies, and the cultural impacts that have guided us in the past and present. You can also read an event recap by student writer, Kaylianne Jordan.

As you may know, my work extends to reducing food loss and waste. I'm excited to share the Byproduct Database, supported and maintained by the AI Institute for Next Generation Food Systems. It's an ongoing research project that includes a catalog of byproducts like fruit skins and nut shells, and potential ways to reuse them across different industries. Please read our blog for details, opportunities and implications.

There are more stories and news items below this letter, and I hope you read through them to learn about our evening with Pati Jinich, faculty updates, From Labs to Lives and a student's journey to a food science major.

Finally, I'd like to remind you that our YouTube channel has full recordings of past events, student program highlights, and virtual tours of the RMI facilities featuring students, staff, faculty and alumni. Subscribe to be notified of new videos.

I appreciate your support and enjoy the cool fall weather!

Sincerely,

Sincerely,

Ned Spang
Director, Robert Mondavi Institute for Wine and Food Science
Associate Professor, Department of Food Science and Technology

View the entire October 2025 newsletter.