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Food and Beverage Fermentation

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The study of fermentation concerns the use of microorganisms to transform the stability, safety, value, and flavor of foods. This diverse field is one of humanity’s oldest food-related practices and utilizes an array of fundamental food science principles, from microbiology to chemistry to engineering. Our faculty’s fermentation research includes brewing science and enology or winemaking, cocoa production, food safety and preservation, and the stability and health of fermented products such as sauerkraut and cultured dairy.


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Food Safety

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Food Preservation

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Sensory Science

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Food Processing and Packaging

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Health and Nutrition

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Food Business