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CSU expands fermentation program to include stronger focus on food science

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Colorado State University recently expanded its fermentation program to include a stronger focus on food science, reflecting its wide-ranging applications.
Colorado State University (CSU) has expanded its fermentation science and technology program to include a stronger focus on food science, aiming to meet the growing demand for professionals in the food and beverage industry. The program, which was initially focused on brewing and distilling, now offers a broader curriculum that includes courses on food safety, food chemistry, and food processing. This expansion is supported by a new $10 million facility dedicated to food science and technology, which will provide students with hands-on experience in fermentation and food production. The initiative is part of CSU's effort to prepare students for careers in the rapidly evolving food industry, where skills in fermentation and food science are increasingly in demand.

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