Source: http://www.theatlantic.com/education/arc...

Before Cohen started the program, fermentation sciences departments were scarce or non-existent on the East coast. Only Cornell University had one, and it was strictly within its food science program. (On the West coast, Oregon State University has one, too) But there was an increasing need for experts in the field. According to a 2013 report by the Demeter Group, an investment bank and advisory firm to wine, spirits, beer and food industries, the annual growth rate of the craft brewing industry has increased 10 percent annually between 2007 and 2012. The report also listed North Carolina as a high-growth state with a 23 percent increase in craft breweries in 2011, driven largely by such top craft beer companies as Sierra Nevada and New Belgium, which are building facilities in the state. Both will bring a joint estimated production of 700,000 barrels with space for additional growth in and around Asheville, North Carolina.

Cohen and his staff have worked into the program such classes as “Principles of Fermentation Sciences,” “Social Implications of Fermented Beverages,” “Facility Design and Operation,” and “Sensory Analysis of Wine and Beer." These courses are paired with basic chemistry classes, taught by Eric Allain, a biochemist.