Frequently Asked Questions Fermentation and Food Science

Fermentation and Food Science at Colorado State University is an applied STEM degree.

Taking the core elements of the physical and life sciences: biology, organic chemistry, microbiology, physics, and biochemistry, Fermentation and Food Sciences applies them to foods and beverages.

We get to work with organisms, play with food, and study chemistry. We don’t just mix things together; we understand what’s happening at the molecular level.

From there, we go into careers where we do all of this at scale: feeding people, taking care of people, and helping people live healthier, more natural lives—all while being paid fairly well.

A benefit of the Fermentation and Food Science program at CSU is that you don’t have to select a concentration immediately.

Between the concentrations—fermentation science and technology, and food science—the first few semesters are very similar. The main difference is that food science has a few more requirements because it is certified by the Institute of Food Technologists (IFT). Food science students take physics and calculus, while for fermentation science students, those courses are recommended but optional electives.

Because the food science concentration is certified, it adds value. Meanwhile, fermentation science students get more hands-on lab classes, often using beer as a model. Food science students can absolutely take these classes, but for fermentation students, they are required.

Ultimately, whichever direction you choose comes down to what you hope to learn and apply while at CSU and beyond.

Despite what you may have heard, fermentation science is not all about beer. It’s actually a much broader degree—a specialized type of food science.

We do use beer as a model because it’s fun and interesting. Even though humans have been making beer for thousands of years—and it likely played a significant role in human civilization—we still don’t know everything about it. It’s actually quite complex.

The skills students learn go far beyond beer. They gain experience in supply chain, manufacturing, quality control, distribution, and packaging. All of these skills are highly transferable to other industries.

At its core, fermentation science is about critical thinking, and that’s what makes it valuable for just about everybody.

Food science is a definitive applied STEM program where you can combine your love for science with a passion for bringing creative visions to fruition. You get to apply what you learn in a real, tangible way while building a career that can be both meaningful and well-paying.

An industry partner of our program is the Institute of Food Technologists (IFT), the world’s premier professional organization for food scientists. Fermentation and Food Science students can join the student club, where they have access to scholarships, grants, and funding from the organization. They also build a professional network and learn directly from people working in the field.

Industry professionals often deliver guest lectures, and students get opportunities for field trips and conferences—many of which are supported financially by IFT.

Whatever your interests are, the Fermentation and Food Science program offers a career path to match.

Want to develop new food products? You can create the foods people enjoy every day. Interested in automation or engineering? You can design the systems and equipment behind food production. Passionate about safety, access, and nutrition? You can help ensure food is safe, sustainable, and available to diverse communities.

There’s a place for everyone in Fermentation and Food Science at CSU.

Not sure if fermentation and food science is your path? That’s okay. Many students combine it with other interests through double majors—like chemistry, biology, or whatever sparks your curiosity.

You can also add a minor to complement your Fermentation and Food Science degree, whether that’s in the sciences, humanities, or creative fields.

We even offer a minor in fermentation and food science, so no matter your major, you can still gain hands-on experience and industry exposure. Plus, you’ll have access to our strong network of faculty and industry professionals and be part of a supportive student community.

We’re here to help you build a path that’s entirely your own.

We’re a smaller program, and that’s one of our biggest strengths.

You get to know your faculty early on, and they get to know you. That means even as a freshman, you can get involved in faculty labs. From reading scientific papers and supporting graduate research to actively contributing to real projects, you will get immediate hands-on experience.

If research is your interest, there are opportunities to intern in our labs and even get paid while building a strong resume.

Beyond the classroom, our students form tight-knit cohorts. It’s the kind of program where classmates become close friends, and the sense of community is real.

Come see it for yourself; we’d love to have you join!

We would be happy to answer your additional questions! Please reach out to:

• Jadyn Ford, Outreach and Student Recruitment Coordinator at jadyn.ford@colostate.edu; or,
• Jeff Callaway, Director of Fermentation and Food Science at jeff@colostate.edu