The Fermentation Science major at the University of Maryland builds your skills in microbiology, chemistry, and process engineering to produce safe, high-quality fermented foods and beverages—and to support fermentation-based biotech applications. You’ll learn how fermentation microbes are selected, cultivated, and scaled from lab methods to pilot-scale production.
The Fermentation Science major at the University of Maryland equips students with essential skills in microbiology, chemistry, and process engineering. This program focuses on the production of safe, high-quality fermented foods and beverages, while also supporting applications in fermentation-based biotechnology. Students will gain hands-on experience in selecting, cultivating, and scaling fermentation microbes from laboratory methods to pilot-scale production.
The curriculum encompasses a blend of core subjects and practical applications:
For a detailed semester-by-semester plan, it is advisable to consult the university catalog for comprehensive degree requirements and any elective or capstone components.
There are no specific GRE or GMAT requirements listed for this program. Additionally, GPA requirements are not specified; prospective students should verify with the university for the most current admission criteria.
Graduates of the Fermentation Science program are well-prepared for various career paths in the food and beverage industry. Typical career directions include:
With a strong foundation in fermentation science, graduates can pursue diverse opportunities in both established companies and innovative startups in the industry.
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