Program Overview

Fermentation Science Major

The Fermentation Science major is designed to provide competencies for several areas of work, including professional industrial careers in the fermented food, alcoholic beverage, and pharmaceutical products industries. This major is concerned with the application of fundamental principles of physical, biological, and behavioral sciences and processing to understand complex and heterogeneous materials recognized as raw precursors or final food products and beverages of fermentation.

Program Learning Outcomes

• Careers and opportunities in fermentation science: Graduates will be well-prepared for at least four career options in beverage, vegetable foods, dairy foods, and biotechnology industries based on their UMD fermentation science training, experience, and interests.
• Fermentation science: Graduates will be able to apply fermentation science knowledge and research to enhance fermentation processes, propagation and modification of fermentation microbes, fermenter design, and downstream processing, including effluent treatment.
• Fermented food, feed, and pharmaceuticals: Graduates will be able to correctly apply their knowledge in the use of prokaryotic and eukaryotic microorganisms in the fermentation of dairy, vegetables and fruits, meat, and grains (food), feed, and pharmaceuticals.
• Fermentation science literacy: Graduates will be able to select, understand, and critically evaluate scientific studies in fermentation science disciplines such that they employ research applicable, timely, accurate, and useful for their fermentation production and management needs.
• Knowledge of major issues in fermentation science: Graduates will be well-versed in issues related to fermentation science, contributing to societal debates around the future of farming, the use of microbes and phages in fermentation, sustainability of the fermentation industry, worker needs, and scaling fermentation enterprises.

Curriculum for the Fermentation Science Major

The curriculum includes a range of courses that provide a comprehensive understanding of fermentation science, including:

• Principles of Molecular & Cellular Biology
• General Microbiology
• Chemistry I - Fundamentals of General Chemistry
• Organic Chemistry I and II
• Biochemistry of Physiology
• Food Chemistry
• Food Microbiology
• Food Quality Control
• Introduction to Horticulture
• Viticulture and Enology
• Brewing and Distilling
• Food Processing Technology
• Fermented Food, Feed, and Pharmaceuticals
• Fermentation Science Laboratory
• Cheese and Fermented Dairy Products
• Experiential Learning
• Sensory Analysis Lab

Total Credits

The total credits required for the Fermentation Science Major are 87-90 credits, with a total of 120 credits required for the degree.

Suggested Electives

• Elements of Agricultural and Resource Economics
• Introduction to the Business Value Chain
• Principles of Accounting I
• Strategic Management of Human Capital
• Critical Thinking and Speaking
• Agricultural Marketing
• Agricultural Business Management
• Agricultural Business Law
• Elements of Nutrition
• Food Product Research and Development
• Food Microbiology Laboratory
• The Gut Microbiome and its Roles in Health and Disease
• Food and Nutrient Analysis
• Selected Topics
• Crafty Beverage Crops

Graduation Plans

Information on developing a graduation plan can be found in the Student Academic Success-Degree Completion Policy section of the catalog. Roadmaps for graduation plans in the College of Agricultural and Natural Resources are also available.