The Art and Science of Beer workshop will explain the brewing process and rapidly growing industry

Dallas Hoover and Nicole DonofrioUpon learning that a professor of food microbiology, Dallas Hoover, and a professor of molecular plant pathology, Nicole Donofrio, from the University of Delaware’s College of Agriculture and Natural Resources (CANR) are teaming up to teach a class, the subject of beer might not immediately come to mind to those unfamiliar with the procedure of making the popular beverage.

However, participants in “The Art and Science of Beer,” a two-day workshop being offered in partnership with UD’s Division of Professional and Continuing Studies (UD PCS) Aug. 19-20, will learn the connection to the professors’ backgrounds and hopefully gain an appreciation for the brewing process and rapidly growing industry.

For several years, Hoover and Donofrio have been co-teaching “Fermentation Sciences” at UD, a course covering a range of topics, including fermentation history, biochemistry behind fermentation, different fermentative organisms and production of many popular items, such as cheese, bread, beer and vegetables. Read the full article on UDaily