Beginning next Fall, Eastern Michigan University will begin offering a four-year program in "fermentation science" as either a major or minor.
EMU chemistry professors Cory Emal and Gregg Wilmes designed the new academic program, which covers the popular art of craft brewing beer, as well as several fermented foods such as yogurt, bread and dry-cured sausage.
The craft beer business is a multi-billion dollar industry right now, including in the state of Michigan, and is responsible for the creation of hundreds of jobs.
The new EMU program brings together subjects from multiple disciplines, primarily chemistry and biology.
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— Lisa Barry is the host of All Things Considered on WEMU. You can contact Lisa at 734.487.3363, on Twitter @LisaWEMU, or email her at lbarryma@emich.edu
