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Research / Discovery

A-B donation will boost Fermentation Science Program

April 3, 2014

The Anheuser-Busch Foundation has donated $250,000 to CSU's newly developed Fermentation Science and Technology program.

Kevin Fahrenkrog (left), general manager of the A-B plant in Fort Collins, presents a check for $250,000 to College of Health and Human Sciences dean Jeff McCubbin (second from left) and Mike Pagliossotti (second from left), head of the the Department of Food Science and Human Nutrition, while A-B brewmaster Katie Rippel (right) looks on. The gift will fund the renovation of academic space and the hands-on lab at CSU. Before a crowd of university and local officials, representatives from the brewery emphasized Anheuser-Busch’s commitment to community involvement, and praised the accomplishments of the university and its new program.

Launched in the fall of 2013, CSU’s Fermentation Science and Technology program has already been a popular focus among students. CSU recently developed and implemented a new Bachelor of Science degree in Fermentation Science and Technology in the department of Food Science and Human Nutrition, part of the College of Health and Human Sciences. CSU’s Fermentation Science and Technology program is the first of its kind in the region and just the third of its kind in the country.

“Anheuser-Busch and Colorado State University share a commitment to the Fort Collins community, education and brewing quality,” said Fort Collins brewery general manager Kevin Fahrenkrog. “We work hard to bring adults the beers they love and look forward to helping educate the next great generation of brewmasters.”

Fostering local connections

Brewing experts from Anheuser-Busch have already embraced opportunities to meet with students in the classroom and discuss the growing field of fermentation science, and they view the partnership as a way to continue fostering connections with the local Fort Collins community.

“We are the world’s largest brewer, but we’re real people with a passion for brewing great beer,” said Anheuser-Busch senior brewmaster Katie Rippel. “It’s an honor to contribute to the program’s development and help empower the future of brewing and fermenting.”

“From cheese to tea to certain vegetables, we’ve seen interest in fermented foods and beverages grow year after year,” said Mike Pagliassotti, head of the Department of Food Science and Human Nutrition. “We’re thrilled that this program has taken off so quickly and has become so popular with our students.”

New opportunities for students

“Adding this program has not only been a successful step for the university’s research and development. It’s opening more and more doors for our students, as well,” said Jeff McCubbin, dean of the College of Health and Human Sciences. “We’re so appreciative of Anheuser-Busch’s involvement, and we look forward to the continued success of this partnership for years to come.”

In the past decade, the Anheuser-Busch Foundation has also supported brewing science and education through an endowment to the University of California Davis and by funding a food science laboratory building on the UC Davis campus.

Supporting education

Anheuser-Busch and the Anheuser-Busch Foundation have donated more than $530 million to charitable organizations since 1997, including $75 million in education for tomorrow’s leaders.