Fermentation sciences program — and its opportunities — grow at Appalachian

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.

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
Published: Aug 7, 2018 8:35am