Brewing Up Opportunity: Career Pathways in Fermentation Science
On April 30, 2025, Valley Vision, in collaboration with the Los Rios Community College District, hosted a regional advisory on fermentation sciences, including brewing, and viticulture careers. The event convened academic leaders, industry professionals, and labor market insights to explore workforce needs and opportunities in fermentation-related industries.
Dr. Jessica Coppola, Professor of Nutrition, Food Science, and Beer Brewing at Sacramento City College, kicked off the event with an overview of fermentation. She described it as an ancient process with modern applications across food, beverage, biotechnology, and beyond. Coppola highlighted fermentation’s role in producing diverse products such as yogurt, soy sauce, beer, wine, and even non-edible items like nail polish remover, emphasizing fermentation’s historical significance for food preservation and its modern health benefits.
Professor Glen Fox, an Anheuser-Busch Endowed Professor of Malting and Brewing Science at UC Davis, delivered a keynote, emphasizing that brewing careers demand more than a passion for craft beverages, involving tasks like managing raw materials, maintaining production schedules, and ensuring rigorous quality control. Dr. Fox highlighted the sometimes labor-intensive nature of cleaning tanks and kegs, and stressed the importance of troubleshooting, critical thinking, and understanding ingredient functions, noting that recipe design is only a small part of fermentation science roles. Fox also showcased UC Davis’s brewing program as a national leader in preparing students for diverse industry positions.
Together, Dr. Fox and Dr. Coppola discussed Sacramento City College’s partnership with UC Davis, which has created pathways for underrepresented students through courses like Nutrition 336: Introduction to Beer and Brewing. This collaboration has already facilitated student transfers and sparked broader interest in fermentation careers, blending scientific rigor with practical craft.
Ebony Benzing, Director of the North/Far North Center of Excellence for Labor Market Research, presented labor market data for fermentation-related occupations in the Greater Sacramento region. She defined industrial fermentation as the intentional use of microbial processes to produce commercial products at scale, grouping 16 industries into five categories: food and beverage, breweries/distilleries/wineries, biofuels, pharmaceuticals, and biotechnology R&D. These sectors employed approximately 7,100 workers in 2023, with an 11% projected growth by 2028, adding about 800 new jobs. Average earnings in these fields exceed Sacramento County’s living wage, making them attractive career paths.
Benzing highlighted middle-skill roles that require more than a high school diploma but less than a bachelor’s degree as key opportunities for community college programs. These include separating and filtering machine operators, quality control technicians, and fermentation production workers, which align with the hands-on, technical skills later emphasized by industry panelists.
An employer panel brought together leaders from across the fermentation landscape – including Raef Porter (Bike Dog Brewing), Jacqueline Samson (Better Meat Co.), David Ogilvie (Wilson Vineyards & Silt Wine Company), and Justin Boeger (Boeger Winery) – to share insights on the evolving needs and opportunities in fermentation-focused industries. Panelists highlighted the challenge of filling essential but less glamorous roles, such as cleaning kegs and tanks, which are critical for maintaining product quality in craft brewing, and provide a ladder to future careers. These employers noted that some fermentation fields often rely on internal training or poaching talent from competitors, but programs like those at Sac City College and UC Davis are vital for upskilling employees, particularly in sensory analysis to ensure quality control. The panel emphasized the need for candidates with general fermentation experience, food safety training, and familiarity with automation systems, noting that brewing experience provides a strong foundation across different fermentation science roles.
Employers representing the viticulture industry further spoke on the need for a blend of scientific knowledge and practical skills. They advocated for formal training, such as that offered at Folsom Lake College, and hands-on lab experience to enhance employability. Panelists highlighted the transformative role of AgTech in viticulture, such as remote irrigation and autonomous tractors, which reduce labor demands but require technical adaptability. Discussion also focused on the importance of interpersonal or “soft” skills like problem-solving and perseverance. The panelists agreed that stronger education-to-career pipelines, including internships and community college certificates, are essential for building a diverse, skilled talent pool that reflects the region’s innovation and creativity.
The advisory underscored the convergence of traditional fermentation practices and cutting-edge science, with regional employers diversifying operations and adopting advanced technologies. The growing demand for professionals who blend scientific knowledge with practical skills highlights the importance of our local training programs. Community colleges were identified as critical partners in offering accessible, targeted education to provide hands-on fermenter experience.
This regional industry advisory was made possible by Strong Workforce Program Funding by the Los Rios Community College District, which brings together industry, employers, education, and workforce stakeholders to align the pathway for these future careers. For more information on this advisory or previous events, or to share your ideas for a future advisory, please contact DiAngelo Andrews at diangelo.andrews@valleyvision.org.
