Year and degree of graduation
2001 with a BS in Viticulture & Enology and a BA in Spanish
Current job title/company
Vice President, Winemaking, The Wine Group
What have you been up to since you graduated?
I have worked around the globe (Italy and Chile) and throughout California. I have worked in various parts of the industry including winemaking, sales, marketing, importing and logistics.
Year and degree of graduation:
I graduated in 1982 with a BS in Fermentation Science. In those days, winemaking and viticulture were considered separate disciplines. Many of the winemakers took the general viticulture class (as I did) but the two areas of study were considered separate disciplines.
Current job title/company
My current title is Owner/Winemaker at Celia Welch Consulting.
Historical Artwork with Agricultural Motifs on Display at the Robert Mondavi Institute Complex
Art and research intersect within the Department of Food Science and Technology
Peaches, grapes, tomatoes and olives – some of California’s specialty crops that have been the subject of numerous research projects at UC Davis are also a prominent feature in a colorful art display at the home of the Department of Food Science and Technology.
A large vinyl display was recently unveiled in the Robert Mondavi Institute (RMI) complex. It was created using images of three historical batik cloth panels that depict California agricultural motifs.
UC Davis researchers examine how different types of yeast affect flavor profile
Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.
Christopher McNeil, a former Ph.D. student in Professor Carolyn Slupsky's lab (FSGG, Class of 2020), stars in an engaging and informative YouTube video for Epicurious, breaking down the text on the bread bag into easily understandable pieces.
Most people love eating a scoop of ice cream, but it’s not a treat that everyone can enjoy. A group of students who studied in the Department of Food Science and Technology created an innovative frozen dessert that is free of dairy, nuts and soy, making it something that people who have food allergies can savor.
World-renowned celebrity chef Martin Yan’s collection of nearly 3,000 cookbooks, his first wok, thousands of photographs and other media will be the main ingredients in an archive to be established in his name at the University of California, Davis,