Faculty and Student News

In November, Joshua Johnson ’13 gave the keynote at the WELS Arizona/California Teachers’ Conference at Reformation Lutheran in San Diego. The presentation was titled “Education 4.0: The Rise of the Machines” and focused on intentionally learning with technology within education to develop 21stcentury skills and digital literacy for both students and teachers. Johnson is an assistant professor of education and director of academic technology at WLC.

In January, Dr. Marty Miller ’94, assistant professor of education, presented “A Catholicon for Teacher Preparation: A Year-Long Residency Program” at the Lilly Conference in San Diego. Findings from Miller’s research, when nestled with other scholarly research, suggest that undergraduate teacher residency programs hold promise. WLC offers education students this year-long teacher residency option.

Senior Molly Hilgendorf presented at the Illinois Mosquito and Vector Control Association 68th annual meeting in November. The only undergraduate speaker, Molly shared the research she has been doing with the Midwest Center of Excellence for Vector-Borne Disease, called the Urban Drip Project.

WLC’s Academic Co-Curricular Committee sponsored two off-campus trips for students this winter.

• In December, the English department invited retired professor Rev. Dr. Charles Cortright to give a talk on J.R.R. Tolkien. Students, faculty, and staff then visited an exhibition titled “J.R.R. Tolkien: The Art of the Manuscript” at Marquette University’s Haggerty Museum of Art.

• In February, a group of students (pictured below) traveled downtown to see Shakespeare’s Much Ado About Nothing at the Milwaukee Repertory Theater. Dr. Amy Hermanson, associate professor of English, and Jay Sierszyn, associate professor of theatre, accompanied the students.

Launching

a new major

WLC has launched a fermentation science major that leverages existing science programs such as biology, chemistry, and biochemistry. This program will offer experiential training in fermentation and microbiology to ensure food and beverage safety and quality, consistency in the outcomes of the fermentation process, and applied learning in multiple industries.

“Fermentation science is a growing field because of the potential benefits it can provide in diverse industries including bioenergy, biotechnology, food and beverage production, and pharmaceuticals,” said Dr. Jarrod Erbe, dean of the College of Arts and Sciences.

This multidisciplinary field of study will focus on the metabolic processes and methods involved in fermentation. The processes in food and beverage production have been studied for centuries but these same processes, under different conditions, are now being used in additional industries.

Dr. John Werner, associate professor of biology, said: “Courses examining fermented foods and beverages concentrate on the science of fermentation, but also relate to the storied history of these industries within our geographical region. Distilled products, biofuel, and bioprocessing courses look to the future of this technology and the increased application of fermentation science.”

The traditional WLC Christmas celebration took place before students left campus for semester break. The event included hors d’oeuvres and music ensemble performances in the Warrior Underground, a candlelight service in the chapel, and a special dinner for students.