Throughout the program, you will take courses with lab sections in our modern facilities. In these spaces, you’ll interact with equipment and instrumentation common to the industry.
- New Belgium Brewing FST Laboratory
- New Belgium FST Kitchen and Sensory Laboratory
- Anheuser-Busch Foundation Quality Laboratory
- Odell Pilot System
- Gifford Kitchen
- Ramskeller Brewery
- Malt Quality Testing Laboratory
- Jeff Biegert, New Belgium Brewing
- Toby Eppard, MillerCoors
- Floris Delee, Kathinka Engineering
- Charlie Hoxmeier, Gilded Goat
It is strongly suggested that you complete an internship during your studies. Since the program is strongly connected to the fermentation industry, many internship positions are available throughout the year which makes this an accessible opportunity for all. Through these internships you are able to experience different areas within the fermentation industry, helping you discover what your career goals are after graduation.
You will have several opportunities to develop your laboratory and research skills. You must complete a capstone research project that is developed and mentored by an industry partner. You can also sign up for Independent Study credits and work with program faculty and staff on fermentation related research projects. These experiences will help you develop skills on how to set up a well-designed research project, develop basic laboratory techniques, focus on learning specific lab methods, and interact with industry members.
Find out more about our research collaborations.
International study, research, internship, and service experiences are once-in-a-lifetime, life-changing opportunities with enormous academic, personal, and professional benefits. We have many program opportunities available for you. Examples of past programs our students have attended are the Purpan Agriculture and Food Science program in Toulouse, France and Heriot-Watt University’s Brewing and Distilling courses in Edinburgh. Learn more about studying abroad here (Education Abroad).