B.S. in Fermentation Science and Technology

Program Faculty

Laura Bauer, PhD, RD

Laura Bauer, PhD, RD

Postdoctoral Scholar, Instruction and Extension Outreach
(970) 491-6809
Laura.Bauer@colostate.edu

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Laura is a proud Minnesota native. She worked for University of Wisconsin-Extension, as a youth nutrition educator, before moving to Fort Collins in 2006 to pursue her Registered Dietitian credential and earn her Masters and Doctorate in Food Science and Human Nutrition. Recently she developed and instructs the food fermentation course and a food principles lab. As a Postdoctoral Scholar with Extension, she focuses on fermentation and food safety outreach.

Jeff Biegert

Jeff Biegert

Adjunct Faculty, FST
(970) 491-3663
Jeff.Biegert@colostate.edu

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After conducting one hundred or so reckless home-brewing experiments, Jeff began his brewing career in 1991 as a brewer's apprentice at the Harpoon Brewery in Boston. In 1993, he became head brewer and production manager at the Tremont Brewery in Charlestown, MA. During that time, Tremont won four consecutive awards for Boston's best beer and grew to a 10,000 bbl brewery, all sold within a 50-mile radius. Jeff has been an active member of the Master Brewers Association of the Americas for 20 years, holding the positions of Rocky Mountain District Technical Chair, Board of Governors representative, Vice President, President, past president & scholarship chair. He also teaches at the annual MBAA Brewing and Malting Science course at the University of Wisconsin, Madison. Jeff graduated from the 75th Diploma Course in Brewing Technology at the Siebel Institute in Chicago in 1998. In 2000, he and his wife migrated to Colorado, where he took a position as production manager at Avery Brewing in Boulder. In 2001, Jeff was indoctrinated into the Church of Fermentology at New Belgium Brewing Company in Fort Collins, CO. Since that time, he has earned a Lean Six Sigma Black Belt certification and has lead numerous projects across the business. His current work is focused on process improvement, R & D, day-to-day troubleshooting & problem solving, process modeling, and applying multivariate experimental design to improve and control complex processes.

Marisa Bunning

Dr. Marisa Bunning

200B Gifford Building
(970) 491-7180
marisa.bunning@colostate.edu

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Dr. Bunning is a food safety extension specialist who currently teaches courses in food safety and has recently helped develop and implement a new course, Science of Food Fermentation. One of her research interests is centered on investigating connections between the process of fermentation and impacts on the safety of food and beverage products, including reducing the risk of foodborne illness and improving health. Dr. Bunning’s outreach focus involves developing and disseminating research-based materials and extends from local industries and agricultural producers to consumers.

Jeff Callaway

Jeff Callaway

Associate Director, Fermentation Science & Technology
Office: (970) 491-3949, Cell: (970) 420-7514
Jeffrey.Callaway@colostate.edu

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Jeff completed his graduate work at Colorado State University, developing a rapid detection test for Listeria monocytogenes. Rather than focusing on the “bad bugs,” Jeff decided to follow his passion for the good organisms that ferment food and beer. Before getting involved with the FST program, he oversaw the startup of the biotech company MSBiotec, including the production facility and laboratory. He is presently involved in the “startup” of the FST program where his overarching goal is to help bridge the gap between academia and industry.

Linsey Cornish

Linsey Cornish

Instructor, FST
Head Brewer, Horse & Dragon Brewing Co.
(970) 491-4860
Linsey.Cornish@colostate.edu

Floris Delee

Floris Delee

Brewmaster & Design Engineer, Kathinka Engineering
Adjunct Faculty, FST
(970) 215-0061
floris@kathinka-assoc.com

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Floris is Principal Consultant and Design Engineer for Kathinka Engineering located in Fort Collins, Colorado. Floris started his career in brewing as an intern at the Alken Maes Breweries in Waarloos, Belgium. During this time, he also studied how to become a Brew Master and Brewing Engineer in his hometown of Antwerp, Belgium. After completion of his studies, he traveled to the U.S. to visit friends, when he was offered a brewing position at New Belgium Brewing Company. At the time, New Belgium was a very small craft brewery, producing 3,000 hl of beer/year. Floris also worked as a Brew Master for Dogfish Head Brewery in Delaware and as a Brewing Engineer for the Anton Steinecker Maschinenfabrik, GmbH in Freising, Germany. This extensive experience led Floris to open his own design and consulting firm, Kathinka Engineering. He is also an adjunct professor, teaching Brewing Science and Technology, at Colorado State University's Fermentation Science and Technology Program.

Toby Eppard

Toby Eppard

IBD Master Brewer, MillerCoors
Adjunct Faculty, FST
(970) 491-3663
Tobin.Eppard@colostate.edu

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Toby has been tenured at Coors Brewing Company since 1986 where he started in the Quality Control - Microbiology Department. He has worked in many technical disciplines in the areas of Quality Management, Production, Research Pilot Brewing, Brewing Technology Training, Research and Development, Product Development/Innovation, Corporate Brewing and is frequently consulted within the international community with regard to Yeast and Fermentation processes. Toby has earned undergraduate degrees in Microbiology and Chemistry and also earned graduate degrees in Operations Management and Marketing. He has also completed the Master Brewer’s program at the University of California at Davis, successfully completing the IBD (Institute of Brewing and Distilling) Diploma and Master Brewer qualifications. Toby is actively involved with the Institute of Brewing and Distilling in the UK as a result, as a member of the Board of Examiners and currently fulfilling the role of examiner for Paper I and II for the Diploma in Brewing qualifications. In addition, Toby was elected by the MBAA Board of Governors as Second Vice President of the National Leadership Team for the MBAA, and will be President of the society in two years. Toby also serves on the MBAA Education Committee, and Higher Education Committee, which has most recently established the expectations for undergraduate work, and validation of “quality” in content, for universities offering brewing programs. Toby also actively supports the Undergraduate program at Colorado State University as an adjunct professor, teaching Brewing Science in support of the newly established Fermentation Science Major within the College of Human Health and Sciences. Most recently, he was assigned to the MillerCoors Corporate Brewing team as a Senior Staff Brewer and Manager of Brewing Management Development, supporting the technical scientific and operational needs of the MillerCoors in North America and as an international consultant for both Coors and Miller family of brands for SABMiller and MolsonCoors.

Mark Fischer

Mark Fischer

Adjunct Faculty, FST
(970) 566-8176
mfischer@newbelgium.com

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Mark is a Senior Plant Engineer at New Belgium Brewing Company. He spent 30 years in Operations Management roles at 3 salt plants in Canada, the USA and at New Belgium’s Fort Collins brewery. He brought lean manufacturing practices to New Belgium during its high growth phase. The last 4 years he has been managing projects around expansion of both breweries. He is currently managing the addition of a waste to energy plant for the Asheville brewery and a Distribution center for the Fort Collins brewery.

Katie Fromuth

Katie Fromuth

Fermentation Science and Technology Lab Manager
(970) 491-1945
Katie.Fromuth@colostate.edu

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Katie graduated from Colorado State University with a B.S. in Environmental Health in 2011. After graduation she took her EHS background and decided to apply it to the brewing industry. She worked for Oskar Blues Brewery as their QA/QC Lab Manager until February of 2016 when she took the position as the Fermentation Science and Technology Lab Manager. In this position, she oversees the Anheuser-Busch Foundation Quality Laboratory and the New Belgium Fermentation Science and Technology Laboratory spaces. Students receive hands-on experience related to the fermentation industry, companies within the fermentation industry can collaborate on research projects, and a fee-for-service lab will offer fermentation specific lab analyses.

Jeffrey Miller

Dr. Jeffrey Miller

214C Gifford Building
(970) 491-6705
jeffrey.miller@colostate.edu

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Dr. Miller runs the on-campus restaurant the Aspen Grille with his Hospitality Management students and teaches classes on food and culture. He also teaches Alcohol Beverage Control and Management, and he was involved in the development of the Science of Food Fermentation course with Dr. Bunning. Dr. Miller’s research interests include pedagogy in Hospitality Management education and food and culture. He is also interested in corporate social responsibility as it applies to restaurants and other food service providers and the cultural aspects of local and regional tourism.

Martha Stone

Dr. Martha Stone

229 Gifford Building
(970) 491-6772
martha.stone@colostate.edu

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Dr. Stone teaches Food Chemistry, Sensory Evaluation of Fermented Foods, and Quality Assessment of Food Products within the Fermentation Science and Technology major. She directs CSU’s Food Processing Support Services Laboratory to assist food entrepreneurs. Her research interests are in product development, sensory analysis, and cereal science.

Tiffany Weir

Dr. Tiffany Weir

210 Gifford Building
(970) 491-4631
tiffany.weir@colostate.edu

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Dr. Weir teaches courses on Fermentation Microbiology as well as complementary and alternative nutrition practices including the use of probiotics and medical foods. Her research interests include using “omics” technologies to explore metabolism of food ingredients by micro-organisms pre- and post-consumption with the goal of improving gastro-intestinal health and reducing chronic diseases.