If you are from Milwaukee and someone mentions fermentation, there’s a pretty good chance you will begin thinking about beer. After all, that is what made Milwaukee famous, isn’t it?
But the science of fermentation is at the heart of the work being done by hundreds of companies in Wisconsin employing tens of thousands of people.
On this edition of UWM Today, we’re going to meet three professors who are teaching and doing research on a variety of subjects related to fermentation – a process important not only to brewing beer, but producing many other beverages and foods here in our state.
Joining us in the studio is Bettina Arnold, professor of anthropology; Jennifer Jordan, professor of sociology and urban studies; and Barry Cameron, professor of geosciences.