Fort Collins, Colorado – La Colorado State University (CSU) recently expanded its fermentation program to include a stronger emphasis on food science, reflecting its large -scale applications.
The fermentation science and technology program started in 2013 and CSU is one of the few schools in the country offering this specialized diploma. Jeff Callaway, director of the CSU fermentation and food science program, explained that the change of the program name and the understanding of the science of fermentation contributes to building a greater range for students interested in the world of food sciences.
“We had a food science program which was ultimately buried. It was therefore not something that, if you were interested in food science, would be very easy to find,” said Callaway. “So we have created the Sciences of Fermentation Program, which succeeded. We have obtained these beautiful facilities on the campus, a lot of attention and students who go out and have a good impact.”
Maggy Wolanske
Callaway explained that this new orientation allows the study program to work with more companies and that being a university of land will help students do more in the world of food sciences. Students will now decide between the fermentation sciences and technological concentration or a concentration of food sciences.
“The teachers are excited because it opens up new areas to which we can concentrate widely. It is therefore exciting and more precisely reflects what the program is because the science of fermentation is a subset of food science,” said Callaway.
Charlie Hoxmeier, assistant professor of food and fermentation sciences, explained that beer is a model that can help students find out about the ingredients, the recipe design process and the dangers of large -scale food production.
Maggy Wolanske
He explained the importance that students learn of fermented foods.
“Chocolate, coffee, most salamis, cheese, yogurt, kombuch – we do all these here, and we form the students on how to understand science behind them – microbiology, QC, QA, quality control of the products of all these products,” said Hoxmeier.
On the CSU Spur campus, fermentation is also recognized in chocolate, the main scientist Caitlin Clark explaining how it works.
Maggy Wolanske
“Fermentation is a tool for many production, and one of the big things in the program at CSU is that they learn the principles of the science of fermentation, and then they can apply this in many different fields. It is therefore that the fermentation of chocolate is an important part of the production of chocolate, but it occurs in a way that is hidden, which occurs at the origin of the farm,” said Clark.
For students like Maria Valler, coming to the CSU, she wanted to continue her passion for beer and was impressed by the practical approach to the program. She discovered an interest in research and fermentation in other foods. Now, with better knowledge of the kingdom of food and drinks, she feels prepared for her future.
“Because wherever the brewing industry is, wherever any industry is, you can always make a side of it because you have learned to do it with beer, you have learned to do it with bread. There are endless opportunities in the field of food drinks,” said Valler.
Program details can be found online. Callaway encouraged people to ask questions about the program and the work done.
CSU extends the fermentation program to include a stronger concentration on food science
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