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The Fermentation Science program
at Eastern Michigan University
is one of the first of its kind
in the nation, and in Michigan.
The students who
would be attracted
to this kind of degree
could come from a lot
of different backgrounds.
So they could be
students that have
an interest in different
types of foods and beverage,
and just want to understand
more about why these foods are
the way they are.
We are trying to study
exactly what's going on
with those bacteria
and those yeast
to try to do a
better job in making
better-fermented products.
And by understanding
the science that
goes behind the
production of this,
we can better control processes.
We can make
better-fermented products.
We can make better-quality,
and more consistent
fermented products.
I think it's very
exciting for students,
because it gives them a very
solid scientific background.
There's lots of biology,
lots of chemistry in a very
interesting applied field.
As a prospective student
in Fermentation Science,
you'll get training in the
traditional disciplines
of chemistry, biology,
molecular biology, biochemistry,
but it's all going to be
wrapped in the context of what's
going on in fermentation.
We are making beer
in the classroom.
We're making wine.
We're making sauerkraut.
We're making cheese.
We're making bread.
And this really
gives the students
an opportunity to see
how all of the science
comes together in the
making of something
they can experience firsthand.
Students in the
Fermentation Science program
get to make and
taste their own beer.
They get to make and taste
the cider that they make.
The state has made
legal exceptions
that underage students can
taste very small amounts.
So we're very responsible
in dealing with all of that,
but it's not limited to
students who are over 21.
In the future, the field
of fermentation science
is only going to be growing,
and we're really just
on the leading edge of this
explosive growth in this field,
I believe.
And I really can't believe
that this is my job.
