Our fermentation science major leverages several of our science programs – biology, chemistry, and biochemistry – providing experiential training in fermentation and microbiology to ensure food and beverage safety and quality, consistency in the outcomes of the fermentation process, and applied learning relative to bio-manufacturing, biofuels, and biopharmaceuticals.
While the growth of industries involving familiar fermentation products such as craft beverages like beer, wine, and distilled spirits has increased in recent years, so too has the application of fermentation to non-beverage products. There is a growing need for trained and academically prepared scientists to fill these positions in rapidly growing industries.
Fermentation can lead to career opportunities in such areas as:
- Brewing
- Wine Production
- Food Production
- Food and Beverage Processing and Sustainability
- Distillation Technologies
- Applied Biotechnology
- Bio-manufacturing
- Biopharmaceuticals
- Cosmetics and Skin Care
