Fermentation Science and Technology is a multi-disciplinary major focusing on the science of fermented foods and beverages. The curriculum focuses on the science of the processes and methods involved with using microorganisms in the commercial production of fermented products. Courses in the major also emphasize the safety, culinary, and nutritional aspects of fermented foods and beverages. This major prepares students for employment in the fermented food and beverage industries in such roles as product development, processing, quality assurance and control, sensory evaluation, packaging, distribution, and plant management. Students enrolled in this major have the opportunity to participate in industry activities to increase their practical understanding of fermented food and beverage production processing methods and specific techniques.

Learning Outcomes

Students will demonstrate:

  • Ability to integrate biological and chemical processes to quality and stability of fermented foods, and to critique and effectively communicate the relationships among processing of fermented foods, nutrition, and food safety.
  • Discipline specific knowledge of the skills and competencies needed in fermentation science and technology. Examples include knowledge of food chemistry, sensory evaluation of fermented products, brewing processes, refining and packaging technology, food production management, and fermentation microbiology.
  • Understanding of classification, production, financial aspects, consumption, and service of controlled beverages, including effective management of facilities and people with emphasis on safe service training and management.
  • Competent application of science, history, culture, safety, health, and nutrition dimensions of fermented foods and beverages.

Potential Occupations

Partnerships with industry help provide field experience and internships for majors in Fermentation Science and Technology. The food industry is the largest in the world and fermentation science is a rapidly emerging area so the future is promising. Examples of careers include fermentation scientist, food scientist, food technologist, food health inspector, food safety specialist, brewer, biotechnologist, quality control analyst, sensory analyst, food microbiologist, or entrepreneur.

Effective Fall 2015

Freshman
AUCCCredits
Select one group from the following: 4
Group A:
  
Principles of Animal Biology (GT-SC2)3A 
Animal Biology Laboratory (GT-SC1)3A 
Group B:
  
Attributes of Living Systems (GT-SC1)3A 
Select one group from the following: 5-8
Group A:
  
Fundamentals of Chemistry (GT-SC2)3A 
Fundamentals of Chemistry Laboratory (GT-SC1)3A 
Group B:
  
General Chemistry I (GT-SC2)3A 
General Chemistry Lab I (GT-SC1)3A 
General Chemistry II  
CO 150College Composition (GT-CO2)1A3
FSHN 150Survey of Human Nutrition 3
MATH 117College Algebra in Context I (GT-MA1)1B1
MATH 118College Algebra in Context II (GT-MA1)1B1
MATH 124Logarithmic and Exponential Functions (GT-MA1)1B1
MATH 125Numerical Trigonometry (GT-MA1)1B1
SOC 100General Sociology (GT-SS3)3C3
Foundations and Perspectives3B, 3D, 3E6
 Total Credits 28-31
Sophomore
 
BUS 150 or CS 110Business Computing Concepts and Applications
Personal Computing
 3-4
CHEM 245Fundamentals of Organic Chemistry 4
CHEM 246Fundamentals of Organic Chemistry Laboratory 1
FTEC 210Science of Food Fermentation 3
LIFE 205Microbial Biology 3
LIFE 206Microbial Biology Laboratory 2
PH 121General Physics I (GT-SC1)3A5
SPCM 200Public Speaking 3
Foundations and Perspectives3B, 3D, 3E6
 Total Credits 30-31
Junior
 
BC 351Principles of Biochemistry 4
Select one course from the following: 3
Writing Arguments (GT-CO3)2 
Writing in the Disciplines: Sciences (GT-CO3)2 
Writing in the Disciplines: Social Sciences (GT-CO3)2 
Professional and Technical Communication (GT-CO3)2 
FTEC 350Fermentation Microbiology4B2
FTEC 360Brewing Processes4A3
FTEC 447Food Chemistry 2
FTEC 460Brewing Science and Technology 3
MIP 334Food Microbiology 3
RRM 330Alcohol Beverage Control and Management 2
Electives (See list below)1 7-11
 Total Credits 29-33
Senior
 
FTEC 400Food Safety 3
FTEC 422 or 430Brewing Analysis and Quality Control
Sensory Evaluation of Fermented Products
 2
FTEC 440Refining and Packaging Technology 2
FTEC 465Food Production Management 2
FTEC 487 or 495Internship
Independent Study
 3
FTEC 492Seminar: Fermentation Science and Food Safety4C2
FTEC 496A or 496BGroup Study Fermentation Science: Current Issues
Group Study Fermentation Science: Functional Foods in Health
 2
STAT 201 or 204General Statistics
Statistics for Business Students
 3
Electives (See list below)1 10
 Total Credits 29
 Program Total Credits: 120

Department Elective Possibilities 

Code Title AUCC Credits
FTEC 110 Food-From Farm to Table 3
FTEC 495 Independent Study 1-18
HORT 277 Introduction to Enology 1
HORT 452 Viticulture-Grape Production 1
HORT 462 Viticulture Practices in Grape Production 3
HORT 477 Enology-History and Winemaking 3
MATH 126 Analytic Trigonometry (GT-MA1) 1B 1
MATH 141 Calculus in Management Sciences (GT-MA1) 1B 3-4
or MATH 155 Calculus for Biological Scientists I (GT-MA1)
MGT 305 Fundamentals of Management 3
MGT 430 Leadership and Social Responsibility 3
MIP 335 Food Microbiology Laboratory 2
RRM 400 Food and Society 3
1

Students may select from Department Elective Possibilities or may select any course as a free elective. Select enough elective credits to bring the program total to 120 credits, of which at least 42 must be upper-division (300- to 400-level).

Freshman
Semester 1CriticalRecommendedAUCCCredits
Select one group from the following:   4
Group A:
    
Principles of Animal Biology (GT-SC2)X 3A 
Animal Biology Laboratory (GT-SC1)X 3A 
Group B:
    
Attributes of Living Systems (GT-SC1)X 3A 
FSHN 150Survey of Human NutritionX  3
MATH 117College Algebra in Context I (GT-MA1)X 1B1
MATH 118College Algebra in Context II (GT-MA1)X 1B1
MATH 124Logarithmic and Exponential Functions (GT-MA1)X 1B1
Foundations and Perspectives  3B, 3D, 3E3
If taking CHEM 111, CHEM 112, CHEM 113 sequence   5
General Chemistry I (GT-SC2)X 3A 
General Chemistry Lab I (GT-SC1)X 3A 
 Total Credits   13
Semester 2CriticalRecommendedAUCCCredits
CO 150College Composition (GT-CO2)X 1A3
Select one group from the following:   3-5
Group A:
    
Fundamentals of Chemistry (GT-SC2)X 3A 
Fundamentals of Chemistry Laboratory (GT-SC1)X 3A 
Group B:
    
General Chemistry IIX   
MATH 125Numerical Trigonometry (GT-MA1)X 1B1
SOC 100General Sociology (GT-SS3)  3C3
Foundations and Perspectives   3B, 3D, 3E3
 Total Credits   15
Sophomore
Semester 3CriticalRecommendedAUCCCredits
Select one course from the following:   3-4
Business Computing Concepts and Applications    
Personal Computing    
CHEM 245Fundamentals of Organic ChemistryX  4
CHEM 246Fundamentals of Organic Chemistry LaboratoryX  1
FTEC 210Science of Food FermentationX  3
Foundations and Perspectives   3B, 3D, 3E3
 Total Credits   14
Semester 4CriticalRecommendedAUCCCredits
LIFE 205Microbial BiologyX  3
LIFE 206Microbial Biology LaboratoryX  2
PH 121General Physics I (GT-SC1)X 3A5
SPCM 200Public Speaking   3
Foundations and Perspectives  3B, 3D, 3E3
 Total Credits   16
Junior
Semester 5CriticalRecommendedAUCCCredits
BC 351Principles of BiochemistryX  4
Select one course from the following:   3
Writing Arguments (GT-CO3)  2 
Writing in the Disciplines: Sciences (GT-CO3)  2 
Writing in the Disciplines: Social Sciences (GT-CO3)  2 
Professional and Technical Communication (GT-CO3)  2 
FTEC 360Brewing ProcessesX 4A3
MIP 334Food MicrobiologyX  3
RRM 330Alcohol Beverage Control and Management   2
Elective   2
 Total Credits   17
Semester 6CriticalRecommendedAUCCCredits
FTEC 350Fermentation MicrobiologyX 4B2
FTEC 447Food ChemistryX  2
FTEC 460 (Students must be 21 yrs old.)Brewing Science and TechnologyX  3
Electives (See Department List)   9
 Total Credits   16
Senior
Semester 7CriticalRecommendedAUCCCredits
Select one course from the following:   3
InternshipX   
Independent StudyX   
FTEC 400Food SafetyX  3
FTEC 465Food Production ManagementX  2
FTEC 492Seminar: Fermentation Science and Food Safety  4C2
Electives   6
 Total Credits   16
Semester 8CriticalRecommendedAUCCCredits
Select one course from the following:   2
Brewing Analysis and Quality ControlX   
Sensory Evaluation of Fermented ProductsX   
FTEC 440Refining and Packaging TechnologyX  2
FTEC 496AGroup Study Fermentation Science: Current IssuesX  1
FTEC 496BGroup Study Fermentation Science: Functional Foods in HealthX  1
Select one course from the following:   3
General StatisticsX   
Statistics for Business StudentsX   
ElectivesX  4
The benchmark courses for the 8th semester are the remaining courses in the entire program of studyX   
 Total Credits   13
 Program Total Credits:   120