The Robert Mondavi Institute for Wine and Food Science houses the Departments of Viticulture and Enology (VEN), and Food Science and Technology (FST). The research labs and offices of VEN faculty, staff and students are located in the North building, and FST labs and offices are housed in the South building.
Credited with “re-starting” the California wine industry after prohibition, the Department of Viticulture and Enology has been advancing the wine industry for over 130 years. The UC Davis program is unique in combining the sciences of viticulture (the cultivation or culture of grapes) and enology (a science that deals with wine and winemaking) in a single research and teaching unit. Current areas of research for the 15 faculty members include: viticulture, microbiology, chemistry, sensory and enology.
Food Science is the study of foods and food components and their utilization. The Department of Food Science and Technology is one of the premier food science programs nationally. It is the only department in California that offers a Ph.D. in food science; the department also offers the only accredited four-year program in brewing science at a public university. UC Davis faculty have contributed more than 3800 citations to academic food science journals over the past 35 years, making the university the most highly cited university for food science.