This program is available at the following location:

• Corvallis

Fermentation Science addresses the use of microorganisms as processing agents in the production of wine and beer, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads and fermented vegetables.

Courses cover the biological, chemical and physical principles of fermentation as well as the engineering, processing, preservation, quality evaluation, public health aspects and use of beer, wine, and fermented food products.

Minor Code: 141

Upon successful completion of the program, students will meet the following learning outcome:

• Identify and explain essential foundational principles in Food Science: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Sensory Science.

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Some of the courses required for the minor have additional prerequisites (i.e. biology and chemistry) or grade requirements that are separate from the minor.

Minor Code: 141