Department of Chemistry and Fermentation Sciences

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Incoming first-year App State student Brenda Randell, of Chapel Hill, presents tardigrade research she conducted through Summer Ventures at the American Junior Academy of Science conference in Phoenix last February. Photo submitted

Summer Ventures at App State immerses NC high schoolers in hands-on science and math research
Aug 5, 2026

BOONE, N.C. — For four weeks each summer, high school students from across North Carolina step into the role of researchers at Appalachian State Uni...

Sweetpotato milk first gains big financial backing [faculty featured]
Jul 30, 2026

Will sweetpotato milk fill a gap in the dairy alternatives space?...

Appalachian State University researchers, backed by a $1.82 million grant, have found a new use for sweet potatoes: sweet potato milk. It features a rich texture and sweet taste with a slight tint of the signature orange hue. Photo by Chase Reynolds

Buttery, sweet and orange: This milk alternative has deep North Carolina roots [faculty featured]
Jul 27, 2026

The humble sweet potato, long considered a North Carolina staple, is at the center of innovation as it’s transformed into the latest plant-based mil...

Erik Martella

Fermentation Sciences lecturer Erik Martella named one of SevenFifty Daily’s 2026 Drinks Innovators
Jul 21, 2026

While the wine industry often casts Gen Z as a culprit for the current downturn, Erik Martella, a North Carolina winemaker with a foothold in higher e...

Megan Hutton '22 (left) and Alicia Roberts '03 (right)

Megan Hutton and Alicia Roberts receive shout-outs in June
Jun 30, 2026

BOONE, N.C. — In June, four members of Appalachian State University's College of Arts and Sciences (CAS) were recognized with staff shout-outs. Awar...

Dr. Brett Taubman holds a glass of Rootsii.

This App State Researcher is Taking Wasted Sweet Potatoes — And Turning Them Into Milk [faculty featured]
Jun 4, 2026

North Carolina may be famous for its beaches and Blue Ridge Mountains, but the state has a lesser-known claim to fame. As the sweet potato capital, No...

App State professor Dr. Brett Taubman, left, and Fermentation Sciences Lab manager Daniel Parker have developed the sweetpotato milk Rootsii in fermentation lab facilities at App State. The locally sourced, sustainable and allergy-friendly product received $1.82 million in funding from NCInnovation, with a goal of bringing the milk from proof of concept to store shelves over the next two years. Photo by Chase Reynolds

From the field to the fridge: $1.82M NCInnovation grant supports sweetpotato startup at App State
May 15, 2026

BOONE, N.C. — Backed by a $1.82 million NCInnovation grant, Appalachian State University professor Dr. Brett Taubman and his research team are trans...

Three individuals wearing blue jackets in a scientific lab.

From waste to taste: Fermentation unlocks protein potential
Apr 8, 2026

Modern chemistry meets food preparation practices that date to antiquity in a protein processing lab at App State. Student researchers Jackson Johnson...

Dr. Brett Taubman is a professor and the director of the Fermentation Sciences program in Appalachian State University's A.R. Smith Department of Chemistry and Fermentation Sciences.

Dr. Brett Taubman featured on WUNC's The Broadside
Jan 23, 2026

From bourbon to chow chow, fermentation is everywhere in Southern food and drink. But how did this "controlled form of rotting" become so prevalent in...

Erik Martella sits on a stone wall and smiles while pouring himself a glass of red wine.

Demystifying Wine for the Next Generation [faculty featured]
Jan 9, 2026

As both an educator and winemaker, Erik Martella has spent decades thinking about how people encounter wine, not just as a beverage, but as an experie...

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