May 28, 2024  
2014-2015 Undergraduate and Graduate Catalog 
2014-2015 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

Fermentation Administration, B.A.

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Program Director: Dr. Timothy Whisler 

The process of fermentation has its origins with the creation of the earth. Indeed, certain human cells are capable of fermentation and bacteria in the digestion system utilize a form of fermentation to transform food into nutrients the body can absorb. Quite simply fermentation is the art of utilizing scientific principles to preserve and/or enhance the flavor and texture of foods.

Ancient civilizations in Asia, Africa, Europe and the Americans had developed various fermented products for use in religious and civil ceremonies as well as everyday use. Ever since, fermentation has been woven into the cultural fabric of every society.

Fermentation refers to the process of anaerobic metabolism, which is the production of energy by bacteria cultures and fungi (such as yeasts and molds) from nutrients without utilizing oxygen. Arguably, non-scientists are more familiar with the products or by-products of this process by microflora, such as beer, wine, bread, cheese, yogurt, sauerkraut, chocolate and pickles to name a few. Humans have harnessed the power of fermentation since the dawn of time to produce alcohol as well as preserve and enhance the flavor of food. Scholars have suggested that nearly one-third of all foods consumed world-wide have been fermented. Unsurprisingly, firms that produce fermented foods and beverages constitute a significant portion of the world’s economy.

The Fermentation Culture, B.A. program provides students with a holistic approach to how culture is affected by fermentation and its products. These students will have the opportunity to focus upon the process and the products thereby preparing them for a career in creation, such as Master Brewer, Vintner, Baker or Pickler. The Fermentation Administration, B.A. is the only program amongst the competition that has a business administration component built into the course of study. These students will be prepared for eventually supervising the fermentation process or enterprise, such as a brewery, brew pub, winery, bakery, and food processing.

Major Requirements: (45 credits)

The Fermentation Administration, B.A. program is approved and the remaining curriculum will be developed and approved during the 2014-2015 academic year. 

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