Major in Fermentation Science and Technology

Program Overview

The Fermentation Science and Technology major at Colorado State University is a multidisciplinary program that focuses on the science of fermented foods and beverages. The curriculum emphasizes the science of the processes and methods involved with using microorganisms in the commercial production of fermented products. Students will gain knowledge in food chemistry, sensory evaluation of fermented products, brewing processes, refining and packaging technology, food production management, and fermentation microbiology. Graduates are prepared for employment in the fermented food and beverage industries in roles such as product development, processing, quality assurance and control, sensory evaluation, packaging, distribution, and plant management.