Posted on March 7, 2018
A new certificate program offers hands-on production experience and
classroom instruction in the fermentation sciences to give students a
competitive edge in one of Wisconsin’s burgeoning markets
Posted on June 20, 2011
Rising to the Top
Many of our state’s signature foods and industries are defined by a fragrant microbial process: fermentation. Why shouldn’t UW–Madison become a world leader in fermentation science? It’s a question that David Ryder, VP of brewing and research at MillerCoors, dares to ask—and a dream he’ll help CALS pursue.
Posted on April 2, 2009
Micro • brew • ology
A class that’s all about the perfect beer.
Wisconsin's Magazine for the Life Sciences