Food Science and Human Nutrition Frequently Asked Questions Fermentation Science and Technology

• The Fermentation Science and Technology Program is a science-based program that challenges you to understand the chemistry, biochemistry, and microbiology of fermentation from both a food and beverage perspective. Upper division courses within the major also provide extensive applied training in both food and beverage fermentation.
• Explores the science behind and application of fermented foods and beverages, as well as fermentation in the gastrointestinal tract.
• A program developed in collaboration with and supported by the fermentation industry.

No, but it is imperative that anyone interested in enrolling in the program contact an adviser prior to or immediately upon registering for this major to discuss prerequisites, course availability, and a plan of study.

• The Fermentation Science and Technology program is offered in the Department of Food Science and Human Nutrition, which is housed in the Gifford building (502 W. Lake St.) on the CSU campus.
• A newly renovated space has been built on the west side of the Gifford building, which houses the New Belgium Fermentation Science and Technology Laboratory. The space includes a brewing lab, research kitchen, sensory space and meeting room, as well as the Anheuser-Busch Foundation Quality Lab (which has a chemical/analytical space as well as dedicated microbiology space). A portion of the second floor of the Gifford building was also renovated to modernize our teaching kitchen and add functionality for fermented foods.
• We are also excited to partner with the Lory Student Center where you can gain experiential knowledge while working in the new microbrewery facilities being built next to the historic Ramskeller Pub & Grub.

• CSU is the first university in the Rocky Mountain Region, and one of only three in the United States, to provide an academic program of undergraduate study related to the science of food and beverage fermentation.
• The fermentation science program is unique in Colorado, as well as the United States and Canada. Although the University of California Davis offers an undergraduate degree in fermentation science, it is focused on fermented beverages. Oregon State offers an undergraduate minor in fermentation science. To offer a complete fermentation science program with coursework and applied experience in a full range of agricultural commodities places Colorado State University at the forefront of this booming food trend.
• Location (Colorado Front Range) and partnerships with industry
• Focus on health
• Multiple courses taught by industry professionals

• No. The program is not Brewing Science and Technology because Fermentation includes so much more than beer. A large focus of the department and college are on health and the healthy nature of fermented foods and fermented products in the body.
• Brewers will benefit from a much broader understanding of fermentation if they learn all of the core concepts of food fermentation.

• Fermentation is a metabolic process converting sugar to acids, gases, and/or alcohol using yeast and/or bacteria.
• Some helpful links:
  • Brief synopsis of fermentation in food processing specifically
  • Fermentation: when food goes bad but stays good
  • Wild Fermentation
  • The original way to preserve food: It’s delicious, it’s nutritious and it’s basically rotten

Why are there two breweries on campus?

Can I buy the beer that is made? Where will it be served?

Fermentation Society student club

Master Brewers Association of Americas

American Society of Brewing Chemists

Curriculum information

Currently, no courses are offered online.

Only with regard to enrollment in FTEC 422 and 460

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Great! Please contact an adviser to help answer your questions.