From The Daily Gazette, 8/8/16 — A chemistry professor, a water quality expert and a food business management teacher walk into a dairy barn. They each bring a different skillset to the table, but they all play a part of a new program at SUNY Cobleskill: fermentation science.
The program — which will offer two degrees beginning in fall 2017 — combines the business and agricultural expertise at Cobleskill and expands more deeply into fermentation science with over a dozen new courses and labs. Establishing a foundation in fundamental science, students will be introduced to potential careers in fields that go well beyond beer- and wine-making.
(Photo credit: Zachary Matson/The Daily Gazette)