A.R. Smith Department of Chemistry and Fermentation Sciences

"Messieurs, c'est les microbes qui auront le dernier mot." (Gentlemen, it is the microbes who will have the last word.) - Attributed to Louis Pasteur

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Our goal is to prepare students to be extremely competitive in the fields of:

  • Fermentation Sciences
  • Wine and Brewing Sciences
  • Food science and technology
  • Bio-processing / Bio-technology
  • Chemistry
  • Biology (microbiology and plant biology)
  • Agriculture Value Addition
  • Business development
  • Marketing
  • Entrepreneurship

Fermentation Sciences core courses include:

  • Principles of Fermentation Science
  • Social Implications of Fermented Beverages
  • Viticulture: Vine Physiology and Vineyard Establishment
  • Facility Design and Operation
  • Wine Production and Analysis
  • Brewing Science and Analysis
  • Sensory Analysis of Wine and Beer

 

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A Bachelor of Science degree program in Fermentation Sciences was developed at Appalachian State University and approved by the UNC General Administration in June of 2012. Since then, students attending Appalachian State University have the option to pursue a BS degree in Fermentation Sciences (FER). 

The Fermentation Sciences program is an inter-disciplinary degree offered in the A.R. Smith Department of Chemistry and Fermentation Sciences, within the College of Arts and Sciences, intended to provide students with a strong background in chemistry and biology as well as a considerable focus in business, marketing and entrepreneurial principles.

Summer Brewing Short Course

The Appalachian State University brewery operations short course is intended for those working within the brewing industry and the advanced home brewer; specifically those considering starting a business or intent on increasing their proficiency and understanding of fundamental brewing principles and technologies.

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Brewing Short Course