The science of mead-making is new to the University environment, but not to the beverage culture. The Honey and Pollination Center is bringing together the leaders in the mead business, including private individuals, hobbyists, professional mead-makers, and those simply interested in this fascinating and delicious beverage, with the resources and technology that has made UC Davis a leader in the world of food and beverage academia. With a faculty connected to the food and beverage industry, UC Davis is the perfect place to usher in the first mead sciences, short courses and research.
The Robert Mondavi Institute for Wine and Food Science, which houses the Honey and Pollination Center, is dedicated to supporting this important goal, and facilitating the connection between faculty and student research, as well as the connection between this research and the industry into which it will go. The Honey and Pollination Center at the Robert Mondavi Institute is currently working to bring mead sciences to the UC Davis campus, integrating this ancient beverage with the cutting-edge facilities, resources and world-renowned faculty in the Departments of Viticulture and Enology and Food Science and Technology. Such research and science will be the first of its kind, and the Honey and Pollination Center is at the forefront, having hosted the first-ever Mead Makers Short Course in February, 2014.
The Honey and Pollination Center is working hard to provide resources and courses for mead makers, from beginners to advanced, professional-level producers. Part of this includes the development of two mead-making short courses each year, one at an introductory level and a second, later one, at an advanced level. This will include lectures and presentations by UC Davis V&E professors.
The center is already planning the fourth mead-making short course for 2016, to take place in February of next year, which will focus on advanced practices for the mead making professional. Davis faculty, staff, and leaders in the mead industry. Our first short course was sold out, and welcomed participants from as far away as South America and British Columbia.
Mead, the world's oldest alcoholic beverage, is experiencing a renaissance. Produced by fermenting honey with water, mead research was virtually non-existent in the university environment, until now. The Honey and Pollination Center's mead short courses follow the mead making process all the way from selecting honey to bottling the final product. Gathering together the expertise of UC Davis faculty and staff, the leaders in the burgeoning mead industry, the center is helping mead research find a home in the premier university for beverage sciences.
Hands-on experience in the winery
- "Inquires for the course were even made from Europe," says Amina Harris, Director of the Honey and Pollination Center at UC Davis. "With this level of interest, it is clear that mead making is of growing interest everywhere. Over 18 states are represented in our list of attendees."
- It was nice to meet everyone and here about what everyone is doing with mead. Presentations were well-organized and enjoyable for many mead makers from all levels.
- Loved tasting different kinds of honey; tasting is the best way to learn
- Extremely valuable and great opportunity to talk with pros and amateur meadmakers.
Press Coverage of Mead at the Honey and Pollination Center
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