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 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, or entrepreneur.

Learn more about the Fermentation Science and Technology major on the Department of Food Science and Human Nutrition website.

Effective Fall 2019

Freshman
AUCCCredits
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 100Introduction to Sociology (GT-SS3)3C3
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  
Foundations and Perspectives3B, 3D, 3E6
 Total Credits 28-31
Sophomore
 
CHEM 245Fundamentals of Organic Chemistry 4
CHEM 246Fundamentals of Organic Chemistry Laboratory 1
FTEC 210Science of Food Fermentation 3
MIP 300General Microbiology 3
MIP 302General Microbiology Laboratory 2
PH 121General Physics I (GT-SC1)3A5
SPCM 200Public Speaking 3
Select one course from the following: 3-4
Business Computing Concepts and Applications  
Personal Computing  
Foundations and Perspectives3B, 3D, 3E6
 Total Credits 30-31
Junior
 
BC 351Principles of Biochemistry 4
FTEC 350Fermentation Microbiology4B2
FTEC 360Brewing Processes4A4
FTEC 447Food Chemistry 2
MIP 334Food Microbiology 3
RRM 330Alcohol 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 400Food Safety 3
FTEC 422Brewing Science I 4
FTEC 460Brewing Science II 4
FTEC 465Food Production Operations 3
FTEC 492Seminar: Fermentation Science and Food Safety4C2
FTEC 496AGroup Study Fermentation Science: Current Issues 1
FTEC 496BGroup Study Fermentation Science: Functional Foods in Health 1
Electives (See list below)1 12
 Total Credits 30
 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
Freshman
Semester 1CriticalRecommendedAUCCCredits
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
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 2CriticalRecommendedAUCCCredits
CO 150College Composition (GT-CO2)X 1A3
MATH 125Numerical Trigonometry (GT-MA1)X 1B1
SOC 100Introduction to Sociology (GT-SS3)  3C3
Select Group B if Group B selected first semester.   0-3
Group B:
    
General Chemistry IIX   
Foundations and Perspectives   3B, 3D, 3E6
 Total Credits   13-16
Sophomore
Semester 3CriticalRecommendedAUCCCredits
CHEM 245Fundamentals of Organic ChemistryX  4
CHEM 246Fundamentals of Organic Chemistry LaboratoryX  1
FTEC 210Science of Food FermentationX  3
Select one course from the following:   3-4
Business Computing Concepts and Applications    
Personal Computing    
Foundations and Perspectives   3B, 3D, 3E3
 Total Credits   14-15
Semester 4CriticalRecommendedAUCCCredits
MIP 300General Microbiology   3
MIP 302General Microbiology Laboratory   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
FTEC 360Brewing ProcessesX 4A4
FTEC 447Food Chemistry   2
RRM 330Alcohol 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   15
Semester 6CriticalRecommendedAUCCCredits
FTEC 350Fermentation MicrobiologyX 4B2
MIP 334Food 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   13-17
Senior
Semester 7CriticalRecommendedAUCCCredits
FTEC 400Food Safety   3
FTEC 422Brewing Science I   4
FTEC 465Food Production OperationsX  3
FTEC 496AGroup Study Fermentation Science: Current Issues   1
FTEC 496BGroup Study Fermentation Science: Functional Foods in Health   1
ElectivesX  3
 Total Credits   15
Semester 8CriticalRecommendedAUCCCredits
FTEC 460Brewing Science IIX  4
FTEC 492Seminar: Fermentation Science and Food SafetyX 4C2
ElectivesX  9
The benchmark courses for the 8th semester are the remaining courses in the entire program of studyX   
 Total Credits   15
 Program Total Credits:   120