North Carolina has more than 100 wineries, over 200 craft breweries and now dozens of craft distilleries. The Bachelor of Science in Fermentation Sciences degree program, a distinctive feature of Appalachian State University since 2012, is building an educated, innovative workforce for diverse career fields in fermentation related industries. An interdisciplinary degree in the A.R. Smith Department of Chemistry and Fermentation Sciences, this program provides students with a strong background in chemistry and biology with a food and beverage-based focus in biotechnology, sustainability and business.
Faculty members have developed industry collaborations with local vineyards, wineries, breweries, distilleries and biotechnology businesses to provide students with practical experience. Students leave Appalachian prepared to lead the workforce in fermentation sciences and are qualified to develop or manage businesses.

