Bachelor in Food Science - Fermentation Science

Fermentation Science is an option offered under the Food Science degree. Like Food Science, this option represents a multidisciplinary field that applies biology, chemistry, microbiology, physics, engineering, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy efficient food preservation methods. An additional goal of this major will be to understand microbial and chemical transformations that yield foods, ingredients, and other by-products from various starting materials.

Strengths of the program 

• Gain practical technical and leadership skills in the state-of-the-art WSU Creamery, where world-renowned Cougar Gold Cheese® is made.

• Engage in product development and food judging competitions--everything from dairy product evaluation to developing new foods.

• Participate in an internship working with a range of fermented foods including beer, grape and fruit wines, ciders, cheeses, kefir, salami, pepperoni, and other foods and products.

• Hone professional and interpersonal skills scientific logic and thought (ability to trouble-shoot, solve technical problems) and communication (oral and written).

• You can join a math, science, and engineering community residence hall at WSU Pullman—share classes with your neighbors, study together, get free tutoring, and use the hall’s computer lab.