Charlie Hoxmeier, an assistant professor in the Department of Food Science and Human Nutrition, and a Colorado State University alumnus (B.S., ’09, Ph.D., ’14), is applying his training as a microbiologist and experience in the brewing industry to make topics within fermentation science and technology more accessible for students.
Tell us a bit about yourself!
I’m a Fort Collins, Colorado, native! I did my Ph.D. here at CSU in microbiology, immunology, and pathology, and then a postdoctoral fellowship at the Centers for Disease Control and Prevention. I spend a lot of time in the mountains, either camping, hiking, skiing, or fishing.
What brought you to Food Science and Human Nutrition at CSU?
I opened Gilded Goat Brewing Company with my family in 2017 and tried to maintain our close connections with CSU. I stuck my foot in the door of the Fermentation Science and Technology Program in the Department of Food Science and Human Nutrition because it was a great opportunity to not only use my decade of training as a microbiologist but also my brewing industry experience. I enjoyed teaching in graduate school, so I jumped at the chance to be more involved with the FST program.
What are your research and/or teaching interests, and how did you get interested in that topic?
I’ve learned a lot about new teaching styles and tools. I’m very excited for a more dynamic classroom beyond the standard lecture. I have to find creative ways to bridge the gap between the science that underlies fermentation and the practical application of that science. On the research side, bioengineered yeast strains have the potential to change a lot of the dogma associated with brewing and fermentation. The food and fermentation science program is the perfect environment to create and evaluate new tools and techniques.
What impact do you hope to have in your role at CSU?
I hope to be relatable and accessible to my students and colleagues. I hope that my excitement and passion for food and fermentation science is inspiring for new students and makes difficult topics more approachable.
What is your teaching philosophy?
The atmosphere in the classroom today is much different than when I was in school. There are so many more opportunities now for students to learn in a more engaged classroom. The way that I understand and teach a topic doesn’t always align with how some students learn, and I love to have the opportunity to take a step back and review a complex topic in a way that is more relevant and approachable for a student. Instructors have so many more tools at their disposal today to make classrooms more engaged and inclusive. I learn so much from my students every semester, whether that is feedback on content or my presentation style. My job is to help my students understand and to think critically, not just present information.
What is your favorite thing about CSU so far?
I’ve been a Ram for a long time, but I have always loved the start of the fall semester. Something about the excitement of new students, the trees on the Oval, and the pomp and circumstance of CSU Rams football is very nostalgic for me. I’m grateful for the role CSU has played in my life and I’m excited to give back.
The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.
