What is the name for someone who engages in the scientific study of fermentation?
Fermentation in food processing Fermentation in food processing Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut
Journal for the Scientific Study of Religion the category "Sociology". Journal for the Scientific Study of Religion The Journal for the Scientific Study of Religion ("JSSR") is a quarterly peer-reviewed academic journal published by Wiley-Blackwell in the United States of America under the auspices of the Society for the Scientific Study of Religion, dedicated to publishing scholarly articles in the social sciences, including psychology, sociology and anthropology, devoted to the study of religion. It is not a theology journal, as its publications tend to be empirical papers in the aforementioned disciplines, rather than papers assessing the truth or falsity, or otherwise attempting to clarify, theological doctrines. However,