[Congressional Record Volume 157, Number 7 (Wednesday, January 19, 2011)]
[Extensions of Remarks]
[Page E72]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




RECOGNIZING THE UC DAVIS LEED PLATINUM-CERTIFIED RESEARCH AND TEACHING 
 WINERY AND THE AUGUST A. BUSCH III BREWING AND FOOD SCIENCE LABORATORY

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                           HON. MIKE THOMPSON

                             of california

                    in the house of representatives

                      Wednesday, January 19, 2011

  Mr. THOMPSON of California. Mr. Speaker, I rise today to recognize 
the University of California, Davis, on the occasion of the grand 
opening of its world-class, LEED Platinum-certified research and 
teaching facility focused on food science, wine, and brewing.
  Among its distinctions, UC Davis is the world's leading research and 
teaching center for agriculture, food science, and viticulture and 
enology. UC Davis research and teaching has developed an international 
reputation and strength in agriculture, and food, dairy, and wine 
production.
  With the LEED Platinum brewery, winery, and food-processing 
laboratories, the Robert Mondavi Institute for Wine and Food Science at 
UC Davis fosters a new era of opportunity and environmentally 
sustainable economic development. This new complex will be self-
sufficient in energy and water use, and contains numerous 
environmentally friendly features such as onsite solar power 
generation, and carbon dioxide capture. New food-processing, wine-
making, and brewing laboratories will test production processes that 
conserve water, energy, and other natural resources.
  Two of the Nation's leading academic departments related to food and 
beverage science are situated at the Robert Mondavi Institute at UC 
Davis. The Department of Viticulture and Enology and the Department of 
Food Science and Technology will utilize the new state-of-the-art 
research and teaching facility.
  Within the UC Davis College of Agricultural and Environmental 
Sciences, the Department of Viticulture and Enology has been the 
creator of grape-growing and wine-making knowledge that enabled the 
growth and success of today's wine industry, and has placed California 
and the Nation among the global leaders in wine production and quality. 
Wine industry leaders rely upon the department's research, expertise, 
and counsel.
  Likewise, the Department of Food Science and Technology is 
internationally recognized for its advances in making food and 
beverages more nutritious, appealing, affordable, and safe. It is the 
only such department within the University of California and is the 
state of California's principal academic food science research group.
  Technologies developed at UC Davis have been instrumental in making 
high-quality food and beverage products that feed the nation--including 
dairy, seafood, vegetables, fruits, nuts, and beer. Food safety 
research has helped identify and eliminate contamination in handling 
and processing. Research on nutrients, antioxidants, and other food 
components are helping create more healthful foods for California and 
the world. Graduates of the university's College of Agricultural and 
Environmental Sciences are highly sought after nationally in the food 
processing, wine-making, and brewing industries. Its graduates form the 
foundation on which food and agricultural industries have developed, 
grown, and flourished.
  Mr. Speaker and colleagues, on the occasion of the grand opening of 
the UC Davis Research and Teaching Winery and the Anhenser A. Busch III 
Brewing and Food Science Laboratory, let us recognize UC Davis for its 
leadership and dedication to excellence in the area of the food, wine 
and brewing sciences. Please join me in commending the University of 
California, Davis, for its service to the people of California and the 
Nation. 

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