Wineries, Vineyards & Food Science

Science Behind the Art — Fostering Synergy Between Academia and Industry Through Design 

Wine's development, aided by science, shapes its quality. It encompasses the study of fermentation, microbiology, chemistry, physiology, geology, meteorology, and sensory analysis — all essential elements in creating a high-quality wine. 

Leveraging food science not only helps winemakers create exceptional wines but further enriches the nuances of wine-food pairing providing consumers with delightful culinary experiences. On a larger scale, food and agricultural science are paramount to the overall health of a region's yield. Federal, institutional and industry research efforts are critical to helping winemakers counter numerous environmental threats.

At HDR, we're uniquely positioned to forge a connection between industry, food science education and agricultural research. Setting the stage for success, we thrive on developing integrated, safe and sustainable education environments that help solve some of our greatest challenges and accommodate the ever-evolving academic community. Working closely with researchers, teachers and industry experts, we help our clients develop inspiring spaces that foster collaboration and equip the next generation of food science experts.