Fermantion Science and Technology Bachelor of Science
Department of Food Science & Human Nutrition
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OVERVIEW OF MAJOR
Are you interested in learning about the science, safety, and business of the fermentation industry? Do you wish to understand how fermented products affect human health? Do you have a strong foundation in life and physical sciences? If you answer “yes” to any of these questions, then you may want to consider a major in fermentation science and technology.

The availability and diversity of fermented products, including cheese, bread, yogurt, kefir, pickles, sauerkraut, meat, soy products, beer, and wine has increased in recent years, and consumer interest in this area continues to grow. The fermentation science and technology program is built on a foundation of strong scientific and analytical skills and prepares students to work sustainably in the food and beverage industries. Students will be exposed to multiple components of the disciplines ranging from production and management to basic and applied research.

The Fermentation Science and Technology major blends a strong interdisciplinary science background with selected courses focused on the science, safety, culinary, and nutritional attributes of fermented foods and beverages. The curriculum includes rigorous core scientific requirements in chemistry, biology, microbial biology, and physics. Additionally, students take specialized coursework in the production, quality assessment, processing, packaging, and evaluation of fermented foods and beverages. Students will have the opportunity to gain practical experience in the operation and management of the Ramskeller pilot brewery, conduct laboratory research, and complete an internship with one of the local or national industries.

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CHARACTERISTICS AND SKILLS
* Ability to work in individually and in a team
* Quantitative and analytical skills
* Strong problem solving ability
* Inquisitive, curious and innovative
* Good communications and listening skills
* Attention to detail
* Critical thinking skills
* Organizational skills
* Ability to work independently and in a team
* Abstract thinking and reasoning ability
* Interpreting technical/scientific data

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POTENTIAL CAREER OPTIONS
This major prepares students for employment in divisions within the food and beverage industry including product development, processing, quality assurance and control, packaging and distribution, and plant management. Students enrolled in this major are encouraged to participate in industry activities to increase their understanding of processing methods and specific techniques used in all aspects of fermented food and beverage production. Career occupations include but are not limited to:
* Fermentation Science
* Food Science and Technology
* Food Health and Safety
* Wine and Brewing Sciences
* Dairy and Cereal Sciences
* Bioprocessing / Biotechnology
* Quality Analysis and Control
* Sensory Evaluation
* Research and Development
* Food Microbiology
* Business Development
* Entrepreneurship

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RELATED STUDENT ORGANIZATIONS
* Food Fermentation Science Club

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MORE INFORMATION
Department of Food Science and Human Nutrition
234 Gifford Building
Colorado State University
Fort Collins, CO 80523-1571
970-491-7514
http://www.fshn.chhs.colostate.edu/students/undergraduate/fermentation-science/index.aspx

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