Fermentation Chemistry B.A. with a Business Administration minor

Department Contact Information:

Chair: Dr. Michele Hargittai, mhargittai@francis.edu, 814-472-2775

Coordinator: Dr. Benjamin Smith, bsmith@francis.edu, 814-472-3954

Program Description:

The Fermentation Chemistry BA program is designed to prepare students to work in the growing fermentation field.  Students enrolled in the program will learn the science behind fermentation, learn how a business operates while also applying their knowledge through practical work experiences at home and in France. The science background and acquired laboratory skills will provide the expertise for the student to work in any food industry, not just fermentation. The business minor provides the background for the student to understand and coordinate with the company business managers or the ability to start up their own enterprise. While many people focus on beer or wine, fermented food products include bread, cheese, yogurt, sauerkraut, pickles, kombucha, and more!  Fermentation cuts across disciplines, cultures, and unites us in many celebrations.   During the course of study, students will create their own fermented products and be able to learn in the laboratory as well as in an industrial setting.

Student Learning Outcomes:

• Our students will be well-prepared for work or graduate school through a variety of classroom, field, and work place experiences.
• Our students will have a solid and broad foundation of fermentation and business concepts through instruction in the sciences, humanities, and business. Our students will gain a wide breadth of experience that spans beyond the traditional classroom through unique extracurricular activities, field experiences, and service learning opportunities.

Capstone Requirement:

Students in the Bachelor of Arts in Fermentation Chemistry program are required to complete CHEM 457, 3 credit capstone experience course.

Other information to include, related to this program:

Students in the Fermentation Chemistry program are required to engage in an off campus internship with a fermentation related company. If the internship is completed during the semester, the student will need to provide their own transportation.  The students are also required to spend a semester in Ambialet France, necessitating a valid passport.

Estimated Completion Time:

Typically 4 years of full-time study