Better Bread and Brew

CTAHR’s first culinology student, Alan Martin, is profiled in a UH News story about his research and how it translates (deliciously!) to the real world. Alan is studying yeast fermentation, which helps him in his job as a baker for the Kahala Hotel, but he’s also interested in researching how a greater knowledge of yeast and its processes would translate into another edible treat—beer! The four-year culinology program consists of an associate’s degree in institutional food service management at Kapiʻolani Community College, followed by two years in the Food Science and Human Nutrition–Culinology program at CTAHR.