As part of the Brewing Science and Analysis course offered in the fermentation sciences degree program, students learn about brewing beer from Dr. Brett Taubman in the department’s brewing lab. Photo by Marie Freeman

The idea of crafting beer might get prospective students’ attention, but in fermentation sciences, students tap into much more than kegs.

When Dr. Stephan Sommer, interim director of Appalachian State University’s fermentation sciences program, joined the university in 2013, there were 35 students in the program, which focused mainly on beer and wine. The degree program now has 150 students and has expanded its focus to include biofuels, fermented foods, distillation and more.

In order to strengthen and support that growth, the degree program is adding faculty and, beginning this fall, the fermentation sciences program within the College of Arts and Sciences will become part of the new A.R. Smith Department of Chemistry and Fermentation Sciences.

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Originally published August 6, 2018. Written by Alex Jansen.



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