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. The program curriculum, which was developed in collaboration with the food and beverage fermentation industry, includes applied training in food fermentation, brewing, sensory analysis and operations management.
Students:
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.
Questions?
- Jeffrey Callaway, Associate Director, jeffrey.callaway@colostate.edu
- Katie Fromuth, Lab Manager, katie.fromuth@colostate.edu
B.S. in Fermentation Science and Technology Learn More
Fermentation Science and Technology focuses on the science of fermented foods and beverages.
B.S. in Fermentation Science and Technology Your Questions Answered
Experiential Learning
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.
