Fermentation Science and Technology is a multi-disciplinary 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, packaging, distribution, and plant management. Students enrolled in this major have the opportunity to participate in industry activities to increase their practical understanding of fermented food and beverage production processing methods and specific techniques.

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.