A multidisciplinary curriculum paired with general business and hospitality courses
SFA’s Bachelor of Science in chemistry with a concentration in fermentation science is one of just a handful in the nation, exploring the multibillion-dollar industry in the U.S. and worldwide. Designed for students interested in entering the fermentation science industry after graduation, the program’s multidisciplinary curriculum provides students with a broad fundamental level of knowledge in the chemical, biochemical, and microbiological principles and concepts integral to the fermentation process.
The fermentation science program provides graduates with:
- a solid background foundation in the areas of chemistry, biochemistry and microbiology that are relevant to fermentation
- necessary scientific knowledge and understanding of the processes of aerobic and anaerobic fermentation
- experience and training in product synthesis using fermentation
- training in proper product handling, hygiene and safety practices
- experience and training in performing laboratory techniques in the areas of quality assurance/quality control, product testing and process monitoring
- real-world professional experience working in the fermentation industry
- and necessary supporting coursework in the areas of hospitality and/or business management
Our professors prepare students to be extremely competitive in the fields of:
- Fermentation sciences
- Wine and brewing sciences
- Distillation technologies
- Food science and technology
- Chemistry – both applied and analytical
- Biology (microbiology and plant biology)
- Agriculture value addition
- Business development
- Sustainable energy and resources development
- Waste and water treatment
- Environmental mediation
- Process engineering
- Federal employment with the USDA, FDA, CDC and NREL
- Graduate studies and research and development
Visit our Career Opportunities page to explore a list of companies that employ fermentation scientists.
Undergraduate programs and requirements
Bachelor of Science in Chemistry with a fermentation science concentration
Students in the program also learn the basic principles of food handling, hygiene, safety and regulatory practices in the industry, along with the basic principles of management and administration in the hospitality industry. Internships with local fermentation-oriented businesses provide students with hands-on, real-world experience in laboratory procedures and methods used for product quality control and quality assurance in the fermentation industry.
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