Dr. Seth Cohen came to Appalachian State University to start the Fermentation Science degree program after several years of professional winemaking experience and completion of his MS and PhD with a focus on Grape and Wine Chemistry and Molecular Biology.
“Our program was built with the industries we partner with in mind. Our facilities and our laboratories are top-notch, and we continue to serve as a model for other institutions across the U.S. interested in similar educational programs,” he said.
This creates great opportunities for students – what they learn in coursework is interwoven with real-world projects within the industry. For example, Cohen is engaged in collaborative research with local wine producers to understand and support grape and wine quality in the region. Among other projects, he and his colleagues are exploring genetic fingerprinting of native yeast and bacteria used in food and beverage production, bioprocessing and waste remediation, product shelf life and stability issues, and tactics for producing gluten-free beer.
The collaboration with local beer and wine producers and the comprehensive undergraduate research program are coupled with small classes and a close-knit community of faculty, staff and students.
What is he most passionate about in his teaching?
“I simply want students to appreciate the science and applied knowledge and skills associated with their degree so they can choose the appropriate career path to meet their interests, to broaden their view of their potential, and to take away the skills to make informed, well-educated decisions,” he says.
All this in turn helps solidify the program’s reputation and its positive relationship with the industry, which builds an even stronger program for students.
