Making News

VEN 127: A New Course in Post-Fermentation Processing

July 20, 2018

This past spring quarter we offered a new course that we hope will one day be a regular part of the curriculum.  In this course, students took wine made in the fall and finished it through packaging in our Teaching and Research Winery.  We have always taught VEN 124, Wine Production, which allows our students to gain valuable hands-on experience in the winery (see May 2018 Newsletter), but this is the first time that we have been able to offer students the hands-on experience of blending, fining, aging, filtering, and packaging their own wines to supplement what they learn in their Wine Tec

New, modern vineyard planted at Oakville Station

July 16, 2018

The Oakville Station is a getting a boost from redevelopment.  As the vines from previous research studies matured, and as industry needs have changed, we have started redeveloping the vineyards.  The new vineyards are using modern trellis and irrigation systems and are being installed to accommodate mechanization. 

Boundy-Mills (FST), Jeoh (BAE) and Hernes (LAWR) receive USDA-AFRI bioproducts grant

June 06, 2018

Kyria Boundy-Mills (Food Science and Technology), Tina Jeoh (Biological and Agricultural Engineering) and Peter Hernes (Land, Air and Water Resources) received a $500,000, 2-year award from USDA-AFRI Sustainable Bioenergy and Bioproducts challenge area. The objectives of this funding program were to develop novel technologies to convert the lignin or nanocellulose fractions of lignocellulose to value-added materials.

Dr. Diane Barrett featured in NPR news story

May 18, 2018

Dr. Diane Barrett, Cooperative Extension Specialist Emerita, was recently featured in a news story on National Public Radio (NPR). 

Dr. Barrett explained her research for a news story titled "Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh".

Listen to Dr. Barrett speak, or read the news story, on the NPR website.