Fermentation Science Minor

Undergraduate Program Fact Sheet
Fermentation Science Minor

Food Science & Technology, Bachelor of Science

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.

Faces of AgSci

“I wanted to pursue a science-based degree that had a promising job outlook and didn’t require graduate school.” -Anastasiya Berst, Benjamin A. Gilman Scholar

College of Agricultural Sciences

  2,618 |  
Total number of AgSci
undergraduate students
  117 |  
Number of undergraduate
students in this major
  $500K |  
In scholarships for
AgSci students
  $100M |  
In funding for AgSci
research each year

Fermentation Science Minor Degree Options

(Be sure to declare your Minor through the Office of the Registrar) Food Science and Technology undergraduates are not required to take a minor; however there are minors available at Oregon State University which are particularly complementary to the B.S. Degree in Food Science & Technology: Fermentation Science Option.

Degrees that Pay. Careers that Matter.

Job opportunities are abundant for graduates with expertise in food, agriculture, renewable natural resources, or ecological sustainability. This expertise helps solve the world’s most pressing issues in the arenas of world hunger, human health, and environmental conservation. Discover how you can build a meaningful career that helps make tomorrow better.

Examples of career paths with a degree in Fermentation Science Minor include:

  • Brewer
  • Food and Beverage Industry
  • Cheesemaking
  • Distilled Spirits
  • Baking and Other Fermented Foods
  • Winemaker

Individualized Advising

Advisors help students develop their course of study. They are the students’ link to scholarships and campus resources, advise on matters of professional development, and point students toward experiential learning and leadership opportunities that will help them be successful in their agricultural or business careers after graduation. For Fermentation Science Minor advising, contact Daniel Smith

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