UNIVERSITY PARK, Pa. — From sourdough starters to kombucha brews, Penn State’s Fermentation Science Club is giving students across campus a taste of hands-on fermentation.
The club, part of the College of Agricultural Sciences, aims to help its members learn about and understand the science behind fermentation, its history and the processes used to make a wide range of fermented food and beverages.
Each week, club president Robert Monson — a third-year student majoring in food science — chooses a different topic for the club to focus on.
For example, the club recently spotlighted the fermentation of sourdough. Vice president and food science major Zev Pasternak started the meeting with a presentation introducing the history and science behind the bread. He then provided members with the tools to create their own sourdough starter.
Besides being open to different experience levels, the club welcomes students of all majors, and the executive board has worked hard to attract a wider array of members, Monson said. They have utilized outreach through various social media platforms, posting dates for their biweekly meetings and highlighting the hands-on learning experience that will be offered.
Their efforts have paid off — Emily Bowen, a fourth-year food science major and event planner for the club, mentioned that this year marks the club’s largest membership yet.
Monson and the board are also in the process of speaking with Chris Sigler, associate teaching professor of food science and the club’s adviser, to visit his Food Science 150 first-year seminar, a class that introduces first-year students to the field of food science.
They said they hope to pitch the club to new students and spark the interest of those who may want to join. Additionally, Sigler said he thinks this would be a great way for his students to start gaining hands-on experience within their field of study.
“This club is so centered on the magic and science behind fermentation and providing a warm connection for students to professionals,” Sigler said. “That’s what's really great about the club, that it provides a connection from the professional world right to the students.”
This spark of interest in fermentation is part of a bigger trend of people increasingly wanting to learn about what they are putting into their bodies. People are reading nutrition labels and are invested in the processes behind making food and enjoying food, Monson noted.
Bowen said that while the club previously focused on brewing wine and beer, a recent rebrand to include other types of fermentation helped pull in a new, more diverse membership.
Bowen said she drew on her own internship at McCormick this past summer — during which she worked closely with the company’s marketing team — to share insights with club members on how to keep up club engagement and interest, creating appeal to marketing and business majors.
Monson agreed, saying he sees the club’s multi-focused nature to be vital to the group.
“Fermentation science has a place in many areas of the food industry, including food chemistry, microbiology, engineering, law, marketing and more,” he said. “This allows us not only to appeal to many different majors but also to help those students grow their careers. For example, if a chemical engineer is looking to move into the food business, they can come and see what the club’s about.”
The club also is building connections with other student organizations on campus, including the Beekeeping Club, for potential collaborative meetings. Additionally, the University Park Allocation Committee has been great to work with, Sigler said, providing the club with assistance buying equipment that students need for their hands-on activities.
These partnerships tie into what Monson wants to leave behind after his presidency, he said.
“Alongside talking with potential sponsors, we managed to get two 60-pound buckets of honey donated from Dutch Gold Honey,” he said. “I'm also in contact with Ardent Mills, which is a flour-based food company, to see if they can donate some flour for sourdough. I really want to ensure that we have contacts for ingredients and equipment and everything the club needs so we can continue to build on our success.”
Bowen said that at the end of the day, she believes these collaborations and experiences create something special for members.
“It’s really cool how people from different majors can come together, be with strangers, and do something completely different and new,” she said. “It feels special to see people connect and get out of their comfort zones.”