Description and Background

The Fermentation Science program, one of just a handful in the nation, is a “hands-on” applied science addressing 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 specific to the degree address 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. In addition to the core courses in food science & technology, chemistry, mathematics, biology, physics, and microbiology, courses distinguishing the Fermentation Science option include Brewing Science; Brewing Analysis; Wine Production Principles; Wine Production, Analysis, and Sensory Evaluation; Fermentation Microbiology; and Topics in Fermentation.

Career Opportunities

Fermentation science graduates enjoy career opportunities in the food and beverage industry: winemaking, brewing, cheesemaking, distilled spirits, baking and other fermented foods; and in regulatory agencies. Our graduates are found with employers of all scales, from Constellation Wines, E&J Gallo, Anheuser-Busch InBev, and Miller-Coors, to craft breweries, artisan cheese producers, and local wineries. Some graduates, possessing an entrepreneurial bent, have gone on to establish their own small businesses.  Like all FST options, Fermentation Science is approved by the Institute of Food Technologists, and provides graduates with the breadth and depth of education to pursue careers in the food industry beyond the fermentation sector.

Facilities and Equipment

• Pilot Plant Winery: The pilot plant winery is located in neighboring Withycombe Hall and is composed of equipment necessary for wine grape processing including a stemmer-crusher, presses, filtration systems, batch centrifuge, bottling systems and storage facilities. The winery serves as a research and teaching tool for both resident students and extension workshops. University-owned vineyards provide wine grapes for teaching and research purposes.

• Artisan Cheesemaking Plant: Recently remodeled state-of-the-art facility available for classes, research, and extension activities. Currently, students can make most types of cheese in dairy processing classes and during Food and Fermentation Science Club events.

• Baking Lab: Cereal Scientist Dr. Andrew Ross conducts research in quality and utilization of Oregon grains.  His well equipped baking laboratory is available to students enrolled in courses he teaches for FST, as well as to students involved in research in the laboratory.

Sensory Science Laboratory

Fermentation Science Faculty and Specialization

Professional Faculty
Jeff Clawson, MS - Brewhouse Operations

Faculty Research Assistant
Cindy Lederer, MS - Sensory Science Laboratory

B.S. Degree Requirements*: Fermentation Science Option

Relevant Minors

(Be sure to declare your Minor through the Office of the Registrar) Food Science and Technology undergraduates are not required to take a minor; however there are minors available at Oregon State University which are particularly complementary to the B.S. Degree in Food Science & Technology: Fermentation Science Option.

These Minors are:

Business & Entrepreneurship: A minor in Business & Entrepreneurship requiring a minimum of 28 additional credits is available. All courses need to be taken on a graded basis with a 2.50 minimum overall GPA achievement. Additional information and specific courses needed for this minor may be found in the General Catalog. Students need to contact the College of Business, Office of Student Services, 214 Bexell Hall for the application form. 541-737-3716.

Chemistry:  The FST required curriculum includes 31 credits of chemistry courses, distributed among general and organic chemistry and quantitative analysis. This course sequence satisfies the requirements for a Minor in Chemistry. Additional information and specific courses needed for this minor may be found in the General Catalog or by contacting the Chemistry Department, 153 Gilbert Hall. 541-737-2081

Microbiology: The Minor in Microbiology consists of a core of courses plus 13 additional upper division Microbiology courses. Additional information may be found in the General Catalog. Consultation with the chief adviser in the Department of Microbiology (220 Nash Hall) is necessary for this minor. 541-737-4441.

Nutrition: By taking an additional 22 credits in Nutrition (NUTR), a Food Science and Technology major can complete requirements for a minor in Nutrition. Additional information and specific courses needed for this minor may be found in the General Catalog. Students are strongly encouraged to consult an advisor in the Department of Nutrition before undertaking this minor. 541-737-3561.

Complementary Studies

For additional information about the Food Science Option in Food Science and Technology, please contact:

Linda Dunn, Academics Program Coordinator
Department of Food Science and Technology
Academic Program Support
100 Wiegand Hall
Oregon State University
Corvallis, OR 97331-6602
541.737.6486  or  800.823.2357

Page updated 08/07/12