Brief description of project: This past Fall 2016, Principles of Fermentation, CHM/CPD/MBI 436A (three credits), was offered for the first time. It was team taught by Luis Actis (MBI), Jason Berberich ...

On a recent day in Jarvis Hall at University of Wisconsin-Stout, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments they had created.

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...