"Humans did not invent or create fermentation. It is more accurate to state that fermentation created us." - Sandor Katz
Our goal is to prepare students to be extremely competitive in the fields of:
- Fermentation Sciences
- Wine and Brewing Sciences
- Food science and technology
- Bio-processing / Bio-technology
- Chemistry
- Biology (microbiology and plant biology)
- Agriculture Value Addition
- Business development
- Marketing
- Entrepreneurship
Fermentation Sciences core courses include:
- Principles of Fermentation Science
- Social Implications of Fermented Beverages
- Viticulture: Vine Physiology and Vineyard Establishment
- Facility Design and Operation
- Wine Production and Analysis
- Brewing Science and Analysis
- Sensory Analysis of Wine and Beer
A Bachelor of Science degree program in Fermentation Sciences has been developed at Appalachian State University and was approved by the UNC General Administration in June 2012. Students at Appalachian State University now have the option to pursue a BS degree in Fermentation Sciences (FER).
The Fermentation Sciences program is an inter-disciplinary degree offered in the A.R. Smith Department of Chemistry and Fermentation Sciences, within the College of Arts and Sciences, intended to provide students with a strong background in chemistry and biology as well as a considerable focus in business, marketing and entrepreneurial principles.
Helpful Listings
- FER Program of Study
- FER Concentration for Chemistry Majors
- Information for NC Community College Transfer Students
- Undergraduate Bulletin for The College of Arts and Sciences
Fermentation Sciences majors will take courses in:
With additional choices of courses in: