An almost chance encounter between a chemistry professor and the founder of a start-up whiskey company would quickly lead to the pseudo-accidental creation of an independent student research program in analytical chemistry for undergraduates.  An entrepreneurial start-up whiskey company, founded based on a revolutionary production technology, has produced new experimental bourbon whiskey flavors including cherry, apple, hickory, maple, and honey locust.  Gas Chromatography-Mass Spectroscopy (GC-MS) has been used to identify and profile the distinct flavor compounds in these unprecedented flavors of bourbon whiskey.  In the process, a vibrant independent student research program for undergraduates has been created and is blossoming.  Students are enthusiastic to become involved with the “flavor of whiskey” project which has quite the buzz on campus.  Once involved in the research students are encouraged as the project appears almost simplistic, owing to the practical and applied nature of the topic.  Growth of the research program has been made possible with grateful thanks to support from the ACS Undergraduate Programs Office, via funding through a grant program specifically for two-year colleges.  This is the story of how a successful student research program can be put together at a two-year community college, -from inception, to involvement, to funding and sustainability.

College students get excited about whiskey: The accidental creation of an independent student research program at a two year community college

251st National Meeting (2016)

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