The Fermentation Science and Technology (B.S.) at Colorado State University is a multidisciplinary undergraduate major designed for students passionate about the intricate science behind fermented foods and beverages. You will delve into the core principles of fermentation, exploring its applications in everything from brewing and winemaking to the production of diverse food products. This program is ideal for those who possess a strong scientific curiosity and a desire to understand the biological and chemical processes that transform raw ingredients into complex, flavourful, and valuable consumables. You will gain a foundational understanding of microbiology, chemistry, and food science, preparing you for a dynamic career in the food and beverage industry.
This full-time, on-campus Bachelor of Science degree is structured over four years, providing you with a comprehensive curriculum that progresses from foundational science courses like General Chemistry and Microbiology to specialized subjects such as Brewing Processes, Food Chemistry, and Fermentation Microbiology. You will engage in hands-on learning through laboratory work and practical application of scientific principles. The syllabus includes core subjects essential for understanding fermentation, ensuring you develop critical analytical and problem-solving skills. Upon graduation, you will be well-prepared for diverse career paths in quality control, product development, research, and production management within the thriving fermentation industry.