New director takes helm at UC Davis Mondavi Institute
to the institute, which connects faculty and students with a network of scientists, entre- preneurs, policymakers, consumers and industry professionals engaged in wine, brewing and food science. “I’m really excited to build on the great history of the Robert Mondavi Institute,” Spang said. “It’s been so successful at bringing people together to celebrate the joy of food and wine and to highlight dif- ferent voices and perspectives from across the wine and food communities. It’s truly an honor for me to continue this work as the new director.”
Spang first joined UC Davis 12 years ago as associate director of the Center for Water-Energy Efficiency, where he led a team of researchers studying ways to im- prove how resources are used by manag- ing water and energy together. He’s been with the Department of Food Science and Technology faculty since 2015. He’s the faculty advisor for the Food Loss and Waste Collaborative, an interdisciplinary research program on campus focused on developing solutions and innovative approaches to reduce loss and waste throughout the food life cycle.
The Robert Mondavi Institute for Wine and Food Science at the University of California, Davis, has a new director. Edward “Ned” Spang,” an associate professor with the Department of Food Science and Technology, began his new position Aug. 1. He succeeds wine chemist Andrew Waterhouse, professor emeritus
with the Department of Viticulture and Enology, who retired in June after five years as the institute’s director. The Robert Mondavi Institute is home to the university’s winemaking, brewing and food science programs and their facilities. Spang brings broad expertise on the rela- tionships between food, water and energy
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August 23, 2023 Ag Alert 9
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