Chemistry & Fermentation Sciences

A.R. Smith Department of Chemistry and Fermentation Sciences



Connection to Sustainability: The department strives to integrate sustainability themes through all four years of the undergraduate curriculum, as well as in faculty research. From minimizing waste in our teaching labs, to monitoring our local environment, to developing alternative processes and materials to minimize human impacts, our department seeks to contribute to a sustainable future.

Teaching: Sustainability is discussed in courses at all levels of the curriculum, from an exploration of energy technologies in Introductory to Chemistry to senior level research projects in Environmental Chemistry.

Research: Our faculty research touches on many aspects of sustainability, from analyzing environmental samples (air, water & sediment), to developing environmentally responsive smart materials, alternative energy technologies, photochemical water purification, low-impact "green" chemical syntheses and more.

Student Engagement and Outreach Activities: Students have opportunities to engage with sustainability through coursework, independent research projects and outreach through our local Chemistry Club. We aim to impart the technical skills of our discipline, while preparing students to contribute to a sustainable world through an ethos of environmental and social justice.



Connection to Sustainability: The cornerstone of sustainable food systems; permits the availability of meat, cheeses and fruit year-round; develop a scientific understanding to take an unpredictable process and create a more secure process for the preservation of food; incorporate aspects of sustainable business and sustainable practices (water usage, renewable resources and technologies).

Teaching: Principles of Fermentation Science; Facility Design; Biofuels and Bioprocessing; Fermented Meat and Dairy; Social Implications of Fermented Beverages.

Research: Contributes to business sustainability by providing data to ensure product quality; improves upon existing resources for wine production; producing biofuels; utilizing spent grain & yeast (a waste product) for other purposes (food growth, dietary product).

Student Engagement and Outreach Activities: The ASU Fermentation Sciences Club is engaged in extracurricular activities related to Principles of Fermentation Sciences.