From: "Secretary, ACS Division of Chemical Health and Safety" <secretary**At_Symbol_Here**DCHAS.ORG>
Subject: [DCHAS-L] Policy Inquiry about fermentation science
Date: Wed, 4 Oct 2017 13:44:28 -0400
Reply-To: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Message-ID: 37A4C6D5-80B8-4836-A0E5-5E1E825F01F3**At_Symbol_Here**

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
Cell (402) 369-2264
Work (402) 375-7330
Fax(402) 375-7441

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