BOONE, N.C. — Dr. Brett Taubman, professor and director of the Fermentation Sciences program in Appalachian State University's A.R. Smith Department of Chemistry and Fermentation Sciences, is the author of a new chapter to be included in an upcoming American Chemical Society Symposium Series book on engaging students using the chemistry of beverage alcohol.
The chapter authored by Dr. Taubman, titled "From Beer to Boerewors: The First 10 Years of a Fermentation Sciences Program," describes App State's Fermentation Sciences program from its inception as a degree-granting program in 2012 through its merger with the Department of Chemistry in 2018 to its current state as a national leader in fermentation science education and research.
"The challenges and pitfalls of developing the first stand-alone Fermentation Science program in the country are covered, as well as how the future of fermentation science education looks bright based on the growing interest in fermented foods and beverages nationwide," shared Taubman.
Related: Appalachian State Professor on New Book about Fermented Foods and Drinks of the South
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About the A.R. Smith Department of Chemistry and Fermentation Sciences
The A.R. Smith Department of Chemistry and Fermentation Sciences offers a Bachelor of Arts in chemistry, a Bachelor of Science in chemistry with eight different concentrations and an interdisciplinary Bachelor of Science degree in fermentation sciences. The department’s programs prepare students to attend graduate and professional schools, as well as for employment in the pharmaceutical and fermentation industries and other business sectors. Learn more at dcfs.appstate.edu.
By Lauren Gibbs
January 6, 2026
BOONE, N.C.
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 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.