EASTERN

Gregg Wilmes, left, and Cory Emal, professors of chemistry, began developing the four-year program three years ago. (Photo/Randy Mascharka)

Something’s brewing in Eastern’s chemistry department, and it will be ready for consumption this fall.

That’s when EMU will launch its fermentation science program, which prepares students for careers in industries focusing on fermented food and drinks, including artisan-crafted beer, wine and cider. Michigan ranks 6th in the nation with 205 craft breweries and produces more than 760,000 barrels of craft beer each year, according to the Brewers Association, a national alliance of independent craft brewers.

Lest you think this program is all about beverages, fermentation science is also involved in the production of foods like bread, yogurt, cheese, dry-cured sausage and sauerkraut. Non-fuel fermentation is also on the rise in the biofuel and pharmaceutical industries. 

Cory Emal and Gregg Wilmes, professors of chemistry at Eastern, began developing the four-year program three years ago. Emal’s background is in the chemistry of beer, while Wilmes’s expertise is in food fermentation, particularly bread and aged sausage production.

“Michigan is becoming an epicenter for a lot of college-based fermentation science programs,” Emal says. “But Eastern’s will be the only four-year program in the state with a much broader focus than just craft brewing.”

The curriculum combines an understanding of the science of fermentation with a broad background in chemistry, biology and physics. Among the approved courses are Introduction to Fermentation Science, Instrumental and Sensory Analysis of Fermented Products, and Fermentation in Foods. Students can customize their studies by taking electives in science, business and hospitality.

“We’ll be training scientists to work in the broad fermentation industry,” Wilmes says. “Many of our graduates will want to join breweries to either develop or work in quality control or quality assurance labs. The most successful brewers and fermented food producers are those that consistently put out a high-quality product. A firm grasp of analytic fermentation science makes that possible.”

The program also involves a capstone project. Students will intern with a local business in the fermentation industry and apply their skills to solving real-world problems.

“A student might help set up a lab in a brewery to look for contaminants, or help a producer of fermented foods maintain product consistency,” Emal says. “It’s a great opportunity to form connections outside the university. The local brewing and fermentation industry is large, close-knit and very welcoming. Through these strong community ties, we can help our partners with their business interests, advance the science of fermentation and train students to get jobs.”

The program is already gaining significant attention outside of Michigan. “The Brewer,” an online magazine dedicated to the craft brewing industry, featured the program in an article titled “Can Higher Education Change the Brewing Landscape?” 

“The needs of the brewing industry are evolving as consumer choices expand,” Wilmes says. “Even smaller breweries are recognizing the need to hire scientifically trained staff—in recent years we’ve seen more breweries post jobs for chemists and microbiologists. We expect continued growth within the craft brewing industry. We’re really excited about offering a subject that interests students and training a new generation of scientists to help Michigan businesses expand.” 

To learn more about the Fermentation Science Program, visit emich.edu/chemistry/fermsci.

Contact Darcy Gifford, dgiffor2@emich.edu , 734.487.5375