2019 - PI World - San Francisco - Food & Beverage
Using the PI System for Winery ZNE Goals and an Extensive Pinot Noir Study (UC Davis)
UC Davis has for many years used the PI System to form the backbone of the operations and sustainability programs on campus. Jill will describe one of the most engaged sustainability research efforts on campus. The UC Davis Sustainable Wine and Food Processing Center’s vision is to develop the systems to enable the Teaching and Research Winery to operate on a net-zero water, -electric and -carbon basis. The center partnered with the UC Davis Energy Conservation Office, the Mechanical and Aerospace Engineering Department’s Green Transportation Lab and OSIsoft for a grant from the California Energy Commission to create a microgrid within campus to meet their goals for a net-zero, energy independent facility.
In addition to educating tomorrow’s leading wine makers, the Teaching and Research Winery is used for advanced research in viticulture and enology. Ron will highlight the design of a five-year study seeking to understand how the climate, soil, and microbiome of the site impact pinot noir grapes and wines from 15 vineyards in California and Oregon. The PI system is used to capture the process data to allow for the analytics needed for this high precision study.
Jill is the Project Manager of the “UC Davis Demonstration of Community Scale Low Cost Highly Efficient PV and Energy Management System”. As the Executive Director of the Sustainable Wine and Food Processing Center, Jill establishes and advances best practice designs for highly efficient food and beverage production. She develops and manages a research portfolio addressing a broad variety of food and beverage industry needs in the areas of water and energy minimization, water recovery and treatment, alternative energy generation, and byproduct recovery. Previous to UC Davis, Jill worked for NASA as an engineer and manager on a diverse variety of projects. She holds a BS EE from University of Texas and a MS CSE from University of Houston.
Dr. Runnebaum has a joint appointment as Assistant Professor in Viticulture & Enology and in Chemical Engineering & Materials Science. His research program aims to combine his interests in sustainable winemaking with his research background in nanomaterials, adsorption, heterogeneous catalysis, and reaction engineering. Winemaking-related projects include 1) Developing materials to capture CO2 and volatile organic compounds, especially from fermentation; 2) Developing fundamental understanding for the production of chemicals from winery waste streams; and 3) Designing solid-state materials for the replacement of solution-based treatments, particularly those that could improve sustainability. In addition, Dr. Runnebaum continues to investigate fundamental structure-activity relationships in chemical adsorption and reaction by nanomaterials, including zeolites and supported organometallic clusters.