Fermentation Science Minor

The Fermentation Science program, one of just a handful in the nation, is a hands-on applied science addressing the use of microorganisms as processing agents in the production of wine and beer, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads and fermented vegetables. Courses specific to the degree address the biological, chemical and physical principles of fermentation as well as the engineering, processing, preservation, quality evaluation, public health aspects and use of beer, wine, and fermented food products. In addition to the core courses in food science & technology, chemistry, mathematics, biology, physics, and microbiology, courses distinguishing the Fermentation Science option include Brewing Science; Brewing Analysis; Wine Production Principles; Wine Production, Analysis, and Sensory Evaluation; Fermentation Microbiology; and Topics in Fermentation.