Fermentation Science Option

CRAFT YOUR FUTURE WITH FERMENTATION SCIENCE - FROM BREAD TO BEER.

One of the few programs of its kind in the nation, OSU’s Fermentation Science program offers hands-on training in brewing, food fermentation, and flavor innovation. Explore the science behind beer, wine, cheese, bread, and more—while preparing for a career in this dynamic, growing field.

Fermentation Courses That Open Doors

Hands-on labs, industry-relevant topics, and real-world skills to launch your career.

Oregon State’s Fermentation Science program is one of only a few in the nation—and it offers a uniquely hands-on, applied approach to learning. Students explore how microorganisms are used to create beer, wine, cheese, yogurt, bread, soy sauce, pickles, and other fermented foods that are part of cultures and cuisines around the world.

Through specialized courses, you'll dive into the biological, chemical, and physical foundations of fermentation, along with the engineering, processing, quality control, safety, and public health considerations that go into making fermented products. Whether you're passionate about craft brewing, sustainable food production, or food innovation, this program prepares you to lead in a fast-growing and flavor-forward field.

Foundation Science

ST 352 INTRODUCTION TO STATISTICAL METHODS

NUTR 225 GENERAL HUMAN NUTRITION3 or NUTR 240 HUMAN NUTRITION

Required Core

FST 251 INTRODUCTION TO WINES, BEERS, AND SPIRITS or FST 280 FOOD AND BEVERAGE FERMENTATION

FST 420 SENSORY EVALUATION OF FOOD

FST 479/MB 479 FERMENTATION MICROBIOLOGY

FST 495 FOOD PACKAGING

Select two courses from the following:

FST 425 FOOD SYSTEMS CHEMISTRY

FST 437 CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS

FST 460 CHEMISTRY AND BIOCHEMISTRY OF BEER

FST 466 CHEMISTRY AND BIOCHEMISTRY OF WINE

Select 6-9 credits from the following:

FST 423 FOOD ANALYSIS

FST 439 & FST 440 PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS & LABORATORY

FST 463 & FST 46 PRODUCTION AND ANALYSIS OF BEER & LABORATORY

FST 469 & FST 470 PRODUCTION AND ANALYSIS OF WINE & LABORATORY

Electives

Select 3-7 credits from the following courses:

AEC 221 AGRICULTURAL AND FOOD MARKETING

ANS 251 PRINCIPLES OF ANIMAL FOODS TECHNOLOGY

BI 223Z *PRINCIPLES OF BIOLOGY: ECOLOGY AND EVOLUTION

CROP 330 *WORLD FOOD CROPS

ENT 331/HORT 331 +*POLLINATORS IN PERIL

FST 212 DAIRY PROCESSING

FST 213 DAIRY PROCESSING LABORATORY

FST 251 INTRODUCTION TO WINES, BEERS, AND SPIRITS (if not used above)

FST 260 *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE

FST 273 *WINE IN THE WESTERN WORLD

FST 280 FOOD AND BEVERAGE FERMENTATION (if not used above)

FST 401 RESEARCH ¹

FST 410 INTERNSHIP ^1,2

FST 423 FOOD ANALYSIS (if not used above)

FST 425 FOOD SYSTEMS CHEMISTRY (if not used above)

FST 430 FOOD PRODUCT DEVELOPMENT

FST 437 CHEMISTRY AND BIOCHEMSITRY OF DISTILLED SPIRITS (if not used above)

FST 439 & FST 440 PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS & LABORATORY

FST 460 CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS (if not used above)

FST 463 & FST 464 PRODUCTION AND ANALYSIS OF BEER & LABORATORY

FST 466 CHEMISTRY AND BIOCHEMISTRY OF WINE (if not used above)

FST 469 & FST 470 PRODUCTION AND ANALYSIS OF WINE & LABORATORY

FST 480 TOPICS IN FERMENTATION (up to 2 credits allowed)

LEAD 407 SEMINAR ¹

MB 440 & MB 441 FOOD MICROBIOLOGY & LABORATORY

NUTR 216 +*FOOD AND CULTURE

TOX 429 TOXIC SUBSTANCES IN FOOD

* Baccalaureate Core course. Applies to general education requirements for undergraduate students in a catalog year up to 2024-2025

+ Core Education course. Applies to general education requirements for undergraduate students in catalog year 2025-2026 and beyond

^ Writing Intensive Curriculum (WIC) course

1 Competitive selection and/or departmental approval required

2 Students may not earn internship credit in all states. Consult with internship coordinator for list of eligible states

Students may complete more than one option. Courses must be selected so that at least 12 credits in each option are counted uniquely toward requirements of that option.

Learning Outcomes

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

Identify and explain essential foundational principles in Food Science: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Sensory Science.
Integrate and apply scientific principles to describe complex food systems and solve problems in Food Science.
Effectively express themselves orally, graphically, and in writing.
Engage in activities that enhance their professional development.

Grade Requirements

All courses used in completion of the major and options must be passed, graded on the A–F scale. Included are the Foundation Core, Food Science and Technology Core and all option courses.

The following prerequisite courses must be completed with a grade of C- or better: BI 204 or BI 221Z, BI 205 or BI 222Z, CH 331, CH 332, FST 360, MTH 112Z, PH 201

or PH 211, MTH 227 or MTH 251Z, and ST 351.

Students must earn at least a 2.00 major GPA. The major GPA is a cumulative GPA calculated on a list of courses particular to each option. Selected core and option courses are included, as specified in the list accompanying requirements of each option.

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THE JOBS AND CAREERS THAT COME WITH A FERMENTATION SCIENCE EDUCATION

Explore the Microbial Magic Behind What We Eat — and Build a Career in a Flavor-Forward Field
Fermentation Science blends biology, chemistry, and hands-on innovation to transform raw ingredients into products like beer, wine, cheese, yogurt, bread, pickles, and more. In this program, you’ll learn how microorganisms power sustainable, safe, and delicious food and beverage production around the world.

Whether you're driven by craft brewing, food entrepreneurship, or improving public health through fermentation, this degree prepares you for a wide range of careers in one of the industry’s most exciting and fast-growing areas.

Explore the many paths you can take with a Fermentation Science degree below:

Beverage Industry

Head Brewer / Assistant Brewer

Oversees or assists in the brewing process
including recipe development
fermentation control and quality assurance.

Cider Maker / Mead Maker

Specializes in fermenting fruit or honey-based beverages
overseeing recipe creation and fermentation management

Distiller / Spirits Blender

Produces distilled spirits such as whiskey or gin, often focusing on fermentation quality and flavor blending.

Fermentation Technician

Operates and monitors fermentation equipment to ensure consistent product quality.

Quality Assurance / Quality Control (QA/QC) Specialist

Tests raw materials and finished products to ensure safety and consistency in fermentation processes.

Production Manager

Oversees daily operations, staff, and production timelines in beverage manufacturing plants.

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Dr. Curtin conducting a kombucha workshop

Biotechnology & Industrial Applications

Industrial Fermentation Scientist

Designs and optimizes fermentation processes for large-scale production of chemicals or bio-products

Pharmaceutical Fermentation Technician

Operates fermentation equipment to produce drugs, antibiotics, or enzymes.

Research, Education, & Regulatory

Fermentation Research Scientist

Conducts lab-based studies to explore microbial and biochemical aspects of fermentation.

University Faculty or Lecturer

Teaches fermentation science topics and conducts research at academic institutions.

Food Safety Specialist

Ensures compliance with food safety regulations in fermented food and beverage production.

Regulatory Affairs Associate

Navigates food or beverage products through federal and state regulatory approval processes.

Technical Sales or Support (Fermentation Equipment / Cultures)

Provides scientific product knowledge and technical help for fermentation equipment or ingredients.

Food Industry

Fermented Foods Scientist

Develops and improves fermented food products using microbial and biochemical knowledge.

Product Developer

Creates and tests new fermented food products for taste, shelf life, and safety.

Dairy Foods Technologist

Specializes in dairy fermentation processes, overseeing product formulation and quality control.

Pickling / Canning Specialist

Manages the fermentation or preservation of vegetables and fruits through pickling and canning processes.

Fermented Plant Based Foods

Develops alternative protein and probiotic-rich fermented products from plant sources.