Fermentation Science and Technology is a multidisciplinary 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 and professional organizations 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 related to quality and stability of fermented foods, and to critique and effectively communicate the relationships among the 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 an 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, and entrepreneur.
Effective Fall 2022
Freshman | |||
---|---|---|---|
AUCC | Credits | ||
CO 150 | College Composition (GT-CO2) | 1A | 3 |
FSHN 150 | Survey of Human Nutrition | 3 | |
MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | 1B | 1 |
MATH 125 | Numerical Trigonometry (GT-MA1) | 1B | 1 |
SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 3 |
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 | |||
Diversity, Equity, and Inclusion | 1C | 3 | |
Foundations and Perspectives | 3B, 3D | 3 | |
Total Credits | 28-31 | ||
Sophomore | |||
CHEM 245 | Fundamentals of Organic Chemistry | 4 | |
CHEM 246 | Fundamentals of Organic Chemistry Laboratory | 1 | |
FTEC 210 | Science of Food Fermentation | 3 | |
FTEC 292 | Introduction to Fermentation Science | 1 | |
MIP 300 | General Microbiology | 3 | |
MIP 302 | General Microbiology Laboratory | 2 | |
PH 121 | General Physics I (GT-SC1) | 3A | 5 |
SPCM 200 | Public Speaking | 3 | |
Select one course from the following: | 3-4 | ||
Business Computing Concepts and Applications | |||
Personal Computing | |||
Foundations and Perspectives | 3B, 3D | 6 | |
Total Credits | 31-32 | ||
Junior | |||
BC 351 | Principles of Biochemistry | 4 | |
FTEC 350 | Fermentation Microbiology | 4B | 2 |
FTEC 360 | Brewing Processes | 4A | 4 |
FTEC 447 | Food Chemistry | 2 | |
MIP 334 | Food Microbiology | 3 | |
RRM 330 | Alcohol Beverage Control and Management | 2 | |
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 | ||
Strategic Writing and Communication (GT-CO3) | 2 | ||
Select one course from the following: | 3 | ||
General Statistics (GT-MA1) | 1B | ||
Statistics With Business Applications (GT-MA1) | 1B | ||
Electives (See list below)1 | 5-9 | ||
Total Credits | 28-32 | ||
Senior | |||
FTEC 400 | Food Safety | 3 | |
FTEC 422 | Brewing Science I | 4 | |
FTEC 460 | Brewing Science II | 4 | |
FTEC 465 | Food Production Operations | 3 | |
FTEC 492 | Seminar: Fermentation Science and Food Safety | 4C | 2 |
FTEC 496A | Group Study Fermentation Science: Current Issues | 1 | |
FTEC 496B | Group Study Fermentation Science: Functional Foods in Health | 1 | |
Electives (See list below)1 | 11 | ||
Total Credits | 29 | ||
Program Total Credits: | 120 |
Department Elective Possibilities
Code | Title | AUCC | Credits |
---|---|---|---|
FTEC 110 | Food-From Farm to Table | 3 | |
FTEC 351 | Fermentation Microbiology Laboratory | 2 | |
FTEC 375 | Introduction to Fermentation Unit Operations | 4 | |
FTEC 430 | Sensory Evaluation of Fermented Products | 2 | |
FTEC 440 | Packaging Technology | 2 | |
FTEC 487 | Internship | 3 | |
FTEC 495 | Independent Study | 1-6 | |
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 1 | Critical | Recommended | AUCC | Credits | |
FSHN 150 | Survey of Human Nutrition | X | 3 | ||
MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | X | 1B | 1 | |
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 | |||
Select one group from the following: | 5 | ||||
Group A: | |||||
Fundamentals of Chemistry (GT-SC2) | X | 3A | |||
Fundamentals of Chemistry Laboratory (GT-SC1) | X | 3A | |||
Group B: | |||||
General Chemistry I (GT-SC2) | X | 3A | |||
General Chemistry Lab I (GT-SC1) | X | 3A | |||
Total Credits | 15 | ||||
Semester 2 | Critical | Recommended | AUCC | Credits | |
CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
MATH 125 | Numerical Trigonometry (GT-MA1) | X | 1B | 1 | |
SOC 100 | Introduction to Sociology (GT-SS3) | 3C | 3 | ||
Select Group B if Group B selected first semester. | 0-3 | ||||
Group B: | |||||
General Chemistry II | X | ||||
Diversity, Equity, and Inclusion | 1C | 3 | |||
Foundations and Perspectives | 3B, 3D | 3 | |||
Total Credits | 13-16 | ||||
Sophomore | |||||
Semester 3 | Critical | Recommended | AUCC | Credits | |
CHEM 245 | Fundamentals of Organic Chemistry | X | 4 | ||
CHEM 246 | Fundamentals of Organic Chemistry Laboratory | X | 1 | ||
FTEC 210 | Science of Food Fermentation | X | 3 | ||
Select one course from the following: | 3-4 | ||||
Business Computing Concepts and Applications | |||||
Personal Computing | |||||
Foundations and Perspectives | 3B, 3D | 3 | |||
Total Credits | 14-15 | ||||
Semester 4 | Critical | Recommended | AUCC | Credits | |
FTEC 292 | Introduction to Fermentation Science | X | 1 | ||
MIP 300 | General Microbiology | 3 | |||
MIP 302 | General Microbiology Laboratory | 2 | |||
PH 121 | General Physics I (GT-SC1) | X | 3A | 5 | |
SPCM 200 | Public Speaking | 3 | |||
Foundations and Perspectives | 3B, 3D | 3 | |||
Total Credits | 17 | ||||
Junior | |||||
Semester 5 | Critical | Recommended | AUCC | Credits | |
BC 351 | Principles of Biochemistry | X | 4 | ||
FTEC 350 | Fermentation Microbiology | X | 4B | 2 | |
FTEC 447 | Food Chemistry | 2 | |||
RRM 330 | Alcohol Beverage Control and Management | 2 | |||
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 | ||||
Strategic Writing and Communication (GT-CO3) | 2 | ||||
Total Credits | 13 | ||||
Semester 6 | Critical | Recommended | AUCC | Credits | |
FTEC 360 | Brewing Processes | X | 4A | 4 | |
MIP 334 | Food Microbiology | 3 | |||
Select one course from the following: | X | 3 | |||
General Statistics (GT-MA1) | 1B | ||||
Statistics With Business Applications (GT-MA1) | 1B | ||||
Electives | 5-9 | ||||
Total Credits | 15-19 | ||||
Senior | |||||
Semester 7 | Critical | Recommended | AUCC | Credits | |
FTEC 400 | Food Safety | 3 | |||
FTEC 422 | Brewing Science I | 4 | |||
FTEC 465 | Food Production Operations | X | 3 | ||
FTEC 496A | Group Study Fermentation Science: Current Issues | 1 | |||
FTEC 496B | Group Study Fermentation Science: Functional Foods in Health | 1 | |||
Electives | X | 3 | |||
Total Credits | 15 | ||||
Semester 8 | Critical | Recommended | AUCC | Credits | |
FTEC 460 | Brewing Science II | X | 4 | ||
FTEC 492 | Seminar: Fermentation Science and Food Safety | X | 4C | 2 | |
Electives | X | 8 | |||
The benchmark courses for the 8th semester are the remaining courses in the entire program of study | X | ||||
Total Credits | 14 | ||||
Program Total Credits: | 120 |