CIP CODE: 01.1001
This program provides students with the necessary knowledge, skills and practical hands-on training to work in the food science, fermentation science, or brewing industry. It has a heavy concentration of courses in food chemistry, fermentation science, unit operations, brewing, distilling, food processing, and food and beverage analysis. Graduates will be employed as technicians in the brewing, distilling, and dairy food industry. Employers include breweries, distilleries, wineries, cheese making, yogurt, food processors, ingredient manufacturers, government, foodservice, and testing laboratories.
Program Learning Outcomes
- Students will apply knowledge gained in food chemistry to the development, preservation, processing, and packaging of safe food products.
- Students will use advanced instrumentation and processes to investigate food properties at the molecular level.
- Students will communicate complex food science information in both formal papers and group presentations.
- Students will identify the macroscale properties of food and explain how these properties depend on the chemistry of the molecules that make up food.
- Students will demonstrate working competencies in areas related to Brewing, Food production and packaging, Food Analysis, or Fermentation.
Dr. Joel Miller, Chairperson
Office: Natural Science Center, Room 315
Telephone: +1 (607) 778-5157