B.S. in Fermentation Science and Technology About the Program
The Fermentation Science and Technology Program is a science-based program that challenges the student 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. The program curriculum has been developed in collaboration with and is supported by the food and beverage fermentation industry.
Find out what it’s like to be a student in Fermentation Science and Technology:
ALL new students in the Department of Food Science and Human Nutrition are required to meet with their academic success coordinator within two weeks of the start of their first semester and once a semester thereafter.
B.S. in Fermentation Science and Technology Learn More
Fermentation Science and Technology focuses on the science of fermented foods and beverages.
Meet the Advisory Board
B.S. in Fermentation Science and Technology Career Paths
Most of our graduates find careers in the food industry either specializing in food fermentation, product development, brewing and production management.
