Meet the Faculty: Andrew Waterhouse ’77

Andrew L. Waterhouse ’77 is a third generation Californian, but moved frequently while growing up, including some years abroad.  He attended the University of Notre Dame where he earned a Bachelor of Science in Chemistry, and then UC Berkeley for his PhD in organic chemistry. In 1991, he moved to the Department of Viticulture and Enology at UC Davis where his research program delved into wine oxidation as well as various aspects of wine chemistry, with an emphasis on phenolic compounds.  His graduate students and post-docs are winemakers, researchers and faculty across California and elsewhere around the globe. He is currently a Co-Editor in Chief of the Journal of the Science of Food and Agriculture and is Director of the Robert Mondavi Institute for Wine and Food Science at UC Davis.

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