B.S. in Fermentation Science and Technology Frequently Asked Questions
What is Fermentation Science and Technology?
- 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.
- 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.
Does the program require a special application?
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.
Where is the program housed?
- The Fermentation Science and Technology program is a degree program 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 FST students can gain experiential knowledge while working in the new microbrewery facilities being built next to the historic Ramskeller Pub & Grub.
How does the CSU program distinguish itself from other programs across the country?
- 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
Is it just beer?
- 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.
What is fermentation?
- Fermentation is a metabolic process converting sugar to acids, gases and/or alcohol using yeast and/or bacteria.
- Some helpful links:
Why are two "breweries" being built? Wouldn’t one suffice? What are the differences?
- The Gifford Pilot Research and Educational Brewery is currently being built and when finished, it will be a small pilot system used for teaching, research, and professional development. The system will not produce large quantities of product and it will not be available for sale.
- The Lory Student Center Microbrewery will be a larger brewing system that will be capable of licensed commercial production. It is important to distinguish between the educational/research and the educational/production systems. Students in the FST program will be able to learn the concepts and principles required to brew at the Gifford location and will be able to apply their knowledge to production brewing at the student center location. Beer produced at the Lory Student Center will be available for sale at the Ramskeller Pub & Grub.
Can I buy the beer that is made? Where will it be served?
The beer that is made in the Gifford building will not be available for sale. However, the beer that is made at the Student Center Microbrewery will be available for sale in the newly renovated Ramskeller.
Are there student or professional organizations where I can get more involved and create more opportunities?
What would a 4-year degree plan look like?
Have a look at the curriculum.
Are any courses offered online?
Currently, no courses are offered online.
Do I need to be 21 years old?
Only with regard to enrollment in FTEC 422 and 460
I am in the fermentation industry, how do I get involved?
Please see our Support/Donor page
What type of careers are you preparing students for?
Please visit our Career Opportunities page.
What if I have more questions?
Great! Please contact an adviser to help answer your questions.