User:Udigthis/draft Robert Deering article

Robert E. Deering is an American scientist and educator. He was instrumental in developing commercially viable and safe kombucha (a tea-based fermented beverage) in the United States in the late 1990s and early 2000s, and continues to be involved in the refinement of the product category as the drink’s popularity has spread. He is a strong proponent of using pasteurization in the process of making kombucha.

Education and scientific background
In 1983 Deering earned a bachelor’s degree in biology at the University of California, Santa Cruz, accumulating a 3.7 grade-point average (GPA) as an undergraduate. He went on to do post-baccalaureate work in biology at Portland State University in Portland, Oregon, in 1986 and 1987, maintaining a 3.9 GPA. He then earned a Master’s of Science degree at the University of Washington School of Fisheries in Seattle, graduating with a 3.8 GPA. While at Washington he was the recipient of multiple scholarships, including the Egtveldt Trust Scholarship, the John N. Cobb Memorial Scholarship and the Vincent M. Liquori Memorial Scholarship.

Subsequent to his graduate degree, Deering was an author of a number of articles appearing in peer-reviewed publications, most dealing with either animal pathology or human cancer research.