COURSE CURRICULUM

The Fermentation Science and Technology major offers students the opportunity to specialize through focused concentrations that provide deeper knowledge, hands-on experience, and strong industry connections. These concentrations allow students to tailor their education toward specific career paths while gaining practical skills, mentorship, and internship opportunities that prepare them for success in the food and beverage industry.One concentration is Fermentation Science and Technology, which emphasizes the study of fermented food and beverage production through experiential learning. Students in this track explore how raw ingredients are transformed through controlled microbial processes into products such as bread, cheese, yogurt, beer, and other fermented goods. Coursework includes applied food fermentation, sensory analysis, brewing science, and operations management. In addition to classroom instruction, students actively apply what they learn in real-world settings, gaining hands-on experience that strengthens their technical skills and industry readiness. This concentration is ideal for students interested in production, brewing, product development, and operational roles within the fermentation and beverage industries.The second concentration is Food Science, which focuses on the scientific principles underlying food systems. Students develop a strong foundation in the physical, chemical, and biological properties of food through courses in food chemistry, food safety, food microbiology, and nutrition. This concentration prepares students to understand how food behaves, how it can be preserved and improved, and how safety and quality are maintained throughout production and distribution. It is well suited for students interested in laboratory work, research and development, quality assurance, and regulatory or safety roles in the food industry.Together, these concentrations provide a balanced blend of theory and practice, ensuring that students graduate with both scientific expertise and applied skills. Whether focusing on fermentation processes or broader food science principles, students are prepared for diverse careers in food production, innovation, research, and quality management within a rapidly evolving global food system.