See, this is why we should be supporting the sciences! Three students at the University of Pennsylvania’s Wharton School and the School of Engineering and Applied Science just picked up a $10,000 prize for introducing “microfluidics” into the process of beer-brewing to speed up fermentation by nine times.
Not only that, the team called “Fermento"—comprised of Alexander David, Shashwata Narain, and Siddharth Shah—can pull off their innovative discovery without wrecking quality or composition.
This isn’t even the crew’s first big deal even, according to the press release.
This is not the first entrepreneurial venture for team members Siddharth Shah and Shashwata Narain. The former is the founder and CEO of two startups, in Dubai and in India, in the financial services and ecommerce industries respectively, and the latter has worked in product development at a logistics technology startup in India. They have also entered their winning idea in the Wharton Business Plan Competition. Their advisors include executives at MillerCoors, Anheuser Busch InBev, Biocon India, and Heineken.
Typically taking up to three weeks, fermentation is the longest step in the beer production process, according to the team’s pitch. But by increasing the surface area of liquid sugars exposed to yeast, Fermento accelerated the process by 70%.
While I’m sure the trio was carried out and across campus on the shoulders of joyously tearful cheering peers, the real winners here are the team’s advisors, who included executives at MillerCoors, Anheuser Busch InBev, Biocon India, and Heineken.