Eastern Michigan University

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Fermentation Science Program Goals

  1. Quality control laboratory at a large regional breweryTo provide an integrated and practical educational experience for students interested in the science behind fermentation, including the production of fermented beverages, foods, and industrial products.
  2. To afford the opportunity for students to have meaningful interactions and learning experiences with the local community, specifically those who are a part of the broadly defined fermentation industry.
  3. To create an environment for students to develop broadly transferrable and applicable professional skills and an appreciation for scientific inquiry.


Program Learning Outcomes and Objectives:

1. Students will demonstrate knowledge of the chemistry, biology, and physics underpinning the process of fermentation and the production of fermented products. Components include:

  • Biochemical process of fermentation by yeast and bacteria (at laboratory and industrial scales)
  • Classes of biomolecules involved in fermentation and fermented products
  • Causes, identification, and prevention of defects
  • Sensory and instrumental analysis of fermented products

A high-speed kegging line2. Students will demonstrate practical facility with various aspects of the fermentation industry. Components include:

  • Chemical and microbiological analysis of ingredients and fermented products
  • Sanitation and safety in laboratory and industrial settings
  • Planning and production of a commercial-grade fermented good
  • Business aspects (e.g. three-tier system, marketing, accounting, regulatory environment)

3. Students will demonstrate professional skills and standards. Components include:

  • Oral presentations
  • Laboratory notebooks
  • Written reports
  • Collaboration
  • Ethical standards

A panel of IPAs evaluated in a brewing competition4. Students will investigate a problem in the fermentation industry, formulate a path of inquiry, and carry out the investigation. Examples include:

  • Design and/or implementation of an analytical process
  • Development of a new recipe
  • Assess impact of change of conditions on an existing process

The Department of Chemistry is part of the College of Arts & Sciences, 214 Pray-Harrold