By Suzy Alstrin
Realizing the benefits of hands-on experience, a student and mother of three young children added an internship to her busy schedule. Amelia Lux (RU-2026) is a biology major with a background in culinary arts and the food industry. Around her classes, she commutes to Rock Solid Brewing Company in Ball Ground, Georgia, where she researches yeast viability to reduce brewing costs.
“I am getting real-life application of how to apply science outside the classroom, seek information, and make informed decisions related to the industry,” explained Lux. “I have many career interests. This internship has opened my eyes to different possibilities that are out there.” She expressed gratitude for her husband’s support, and added, “Reinhardt professors help you succeed and create opportunities to further develop your skills.”Professor of Biology Zach Felix arranged the internship after Thomas Muhs, Rock Solid Brewing’s head brewer spoke in class about his work.
Dr. Felix’s belief in undergraduate research opportunities is well-known. At a recent faculty colloquium, he told colleagues, “Students get to take what they learn in class and implement that. They also see research as fun and realize that grad school is a viable option.”
At Rock Solid Brewing Company, Lux determines how many times yeast can be re-used. Dr. Felix touts that the experience exposes her to “learn and see things she has or will talk about in chemistry, microbiology, and even ecology classes. She’s learning new skills that make her more marketable.
