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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.
Fermentation science graduates enjoy career opportunities in the food and beverage industry: winemaking, brewing, cheesemaking, distilled spirits, baking and other fermented foods; and in regulatory agencies. Our graduates are found with employers of all scales, from Constellation Wines, E&J Gallo, Anheuser-Busch InBev, and Miller-Coors, to craft breweries, artisan cheese producers, and local wineries. Some graduates, possessing an entrepreneurial bent, have gone on to establish their own small businesses. Like all FST options, Fermentation Science is approved by the Institute of Food Technologists, and provides graduates with the breadth and depth of education to pursue careers in the food industry beyond the fermentation sector.
For additional information about the Fermentation Science Option in Food Science and Technology, please contact:
Deborah Gould Academic Program Coordinator 100 Wiegand Hall, Corvallis, OR 97331 541-737-6486