Dear All:
My colleagues from the ACS Education Division and I thank you for all the valuable suggestions. We have forwarded them to Dr. David Peitz. We appreciate very much all your help.

Sincerely,
Marta Gmurczyk
ACS Safety Programs

-----Original Message-----
From: ACS Division of Chemical Health and Safety [mailto:DCHAS-L**At_Symbol_Here**PRINCETON.EDU] On Behalf Of Debbie M. Decker
Sent: Wednesday, October 4, 2017 2:48 PM
To: DCHAS-L**At_Symbol_Here**PRINCETON.EDU
Subject: Re: [DCHAS-L] Policy Inquiry about fermentation science

Since UC Davis has multiple departments and 2 buildings (the Mondavi Institute of Wine and Food Science) dedicated to this topic ...

For the safety and regulatory piece of it, reach out to Lucy Joseph - cmjoseph**At_Symbol_Here**ucdavis.edu - she's the safety coordinator for Food Science and Technology, and Viticulture and Enology. Also, Tony Schrick - tschrick**At_Symbol_Here**ucdavis.edu - is the EH&S liaison to these departments.

Hope this helps,
Debbie

Debbie M. Decker, CCHO, ACS Fellow
Past Chair, Division of Chemical Health and Safety University of California, Davis
(530)754-7964
(530)304-6728
dmdecker**At_Symbol_Here**ucdavis.edu

Birkett's hypothesis: "Any chemical reaction that proceeds smoothly under normal conditions, can proceed violently in the presence of an idiot."

-----Original Message-----
From: ACS Division of Chemical Health and Safety [mailto:DCHAS-L**At_Symbol_Here**PRINCETON.EDU] On Behalf Of Secretary, ACS Division of Chemical Health and Safety
Sent: Wednesday, October 04, 2017 10:44 AM
To: DCHAS-L**At_Symbol_Here**PRINCETON.EDU
Subject: [DCHAS-L] Policy Inquiry about fermentation science

Here is a question that came to the ACS that someone on this list might be able to help with.

- Ralph

Hello, I was wondering if you could direct me towards someone who might have information on my questions below:

We are looking at starting a new chemistry - fermentation degree to try and increase interest in chemistry and invigorate our program. We traditionally have very few non-health career majors and fermentation is a growing area of interest I was wondering if someone would answers to a couple question we have:

- As an academic facility, are there any special regulatory rules that you have to following when dealing with beer/wine from an academic/research perspective?
- Would we have to follow all the regulations of brewing and alcohol commissions or is our academic standing to handle chemicals sufficient?

I realize regulations may differ by State, but was wondering how much paperwork we are potentially up against.

Thanks for any information you could provide, Dave

David Peitz, PhD
Professor of Chemistry
Wayne State College
1111 Main St
Wayne, NE 68787
https://www.wsc.edu/chemistry-health-sciences
Cell (402) 369-2264
Work (402) 375-7330
Fax(402) 375-7441

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For more information about the DCHAS-L e-mail list, contact the Divisional secretary at secretary**At_Symbol_Here**dchas.org Follow us on Twitter **At_Symbol_Here**acsdchas

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