Program Overview

Department of Food Science and Human Nutrition

The Department of Food Science and Human Nutrition offers various programs, including undergraduate and graduate degrees.

Programs and Degrees

• B.S. in Fermentation and Food Science
  • Minor in Fermentation and Food Science
• B.S. in Hospitality and Event Management
  • Minor in Hospitality and Event Management
• B.S. in Nutrition Science
  • Minor in Nutrition
• Food Science/Safety Interdisciplinary Undergraduate Minor and Graduate Study
• M.S. in Food Science and Nutrition
  • Graduate Certificate in Nutrition
• Coordinated Master’s Program in Dietetics
• Online Master’s in Dietetics
• Ph.D. in Food Science and Nutrition

Fermentation Science and Technology Program

The Fermentation Science and Technology Program is a science-based program that challenges students to understand the chemistry, biochemistry, and microbiology of fermentation from both a food and beverage perspective. Upper division courses within the major also provide extensive applied training in both food and beverage fermentation.

Program Description

• Explores the science behind and application of fermented foods and beverages, as well as fermentation in the gastrointestinal tract.
• A program developed in collaboration with and supported by the fermentation industry.

Program Location

• The Fermentation Science and Technology program is offered in the Department of Food Science and Human Nutrition, which is housed in the Gifford building (502 W. Lake St.) on the CSU campus.
• A newly renovated space has been built on the west side of the Gifford building, which houses the New Belgium Fermentation Science and Technology Laboratory.
• The space includes a brewing lab, research kitchen, sensory space and meeting room, as well as the Anheuser-Busch Foundation Quality Lab.

Program Distinction

• CSU is the first university in the Rocky Mountain Region, and one of only three in the United States, to provide an academic program of undergraduate study related to the science of food and beverage fermentation.
• The fermentation science program is unique in Colorado, as well as the United States and Canada.

Program Focus

• Location (Colorado Front Range) and partnerships with industry
• Focus on health
• Multiple courses taught by industry professionals

Fermentation Definition

• Fermentation is a metabolic process converting sugar to acids, gases, and/or alcohol using yeast and/or bacteria.

Career Opportunities

• The program prepares students for various careers in the fermentation industry.

Student Organizations

• Fermentation Society student club
• Master Brewers Association of Americas
• American Society of Brewing Chemists

Curriculum Information

• Curriculum information is available for the Fermentation Science and Technology program.

Online Courses

• Currently, no courses are offered online.

Age Requirement

• Only students 21 years old or older can enroll in certain courses (FTEC 422 and 460).

Industry Involvement

• The program welcomes involvement from the fermentation industry.

Support and Donations

• The program accepts support and donations from individuals and organizations.