Degree Programs

B.S. in Fermentation Science and Technology

Welcome to the Fermentation Science and Technology Program

General Overview:

The Fermentation Science and Technology Program is a science-based program that challenges the student to understand the chemistry, biochemistry and microbiology of fermentation from both a food and beverage perspective. Upper division courses within the major also provide extensive applied training in both food and beverage fermentation. The program curriculum has been developed in collaboration with and is supported by the food and beverage fermentation industry.

ALL new students in the Department of Food Science and Human Nutrition are required to meet with their Academic Success Coordinator within two weeks of the start of their first semester and once a semester thereafter.

Academic Success Coordinators (ASC):
Students with last names beginning A-L contact: Students with last names beginning M-Z contact:
Coronda Ziegler – Gifford 228 Latoya Noel – Gifford 230
970-491-2921 970-491-2905
To make an advising appointment:

What to expect - When meeting with the ASC be prepared to discuss:

  • 1. Why you picked your major
  • 2. Future goals and aspirations
  • 3. The curriculum in your major
  • 4. Roles of student, faculty, and ASC

The ASC’s Responsibilities include the following:

  • Help students define and develop educational goals;
  • Assist students in creating an academic plan;
  • Assist students in monitoring and evaluating their educational progress;
  • Refer students to appropriate campus resources;
  • Maintain a confidential advising record for each student;

The Student’s Role and Responsibilities include the following:

  • Schedule, prepare and attend advising sessions each semester prior to course registration;
  • Understand and use degree resources;
  • Become knowledgeable of all graduation requirements and adhere to procedures and deadlines;
  • Follow through on actions identified during each advising session;