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|Cruess Hall, at the Food Science & Technology department|
|(Please fill in administrative office hours)|
As a constituent part of the Robert Mondavi Institute for Wine and Food Science, the Center for Fruit and Vegetable Quality is tasked with providing research on ways to maximize the sensory properties (read: taste) of fruits and vegetables to suit current consumer preferences and ways to improve on current harvest and storage practices to increase the quality and longevity of Californian fruits and vegetables.
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