FERM 499 - Fermentation Capstone

This course is designed to provide an individual experience for each student that develops relevant skills in a fermentation practice of the student’s choice: enology, brewing or food fermentation. Students have the choice of completing their Capstone experience either in Ambialet, France or the United States. Students will be expected to work independently with a faculty member. Students must gain research and hands-on experience in a fermented product, fermentation process management and/or enterprise management. Student should become familiar in a practical sense with winery/brewery/food safety, equipment and sanitation. Students must complete a significant piece of written work as a requirement of the Capstone course.