
Bachelor of Arts in Fermentation Chemistry
Loretto, USA
DURATION
4 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
Aug 2024
TUITION FEES
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STUDY FORMAT
On-Campus
Scholarships
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Introduction
Excel in a Growing Fermentation Field with a Bachelor's Degree in Fermentation Science
A bachelor of arts degree, with a built-in minor in Business, in fermentation science from Saint Francis University equips students for a future in this growing global industry. Being one of only a handful of fermentation-focused degree programs on the East Coast, our program includes an immersion semester in France designed to build upon the fundamental skills acquired in the classroom. Students further hone their skills with a required internship with our preferred partners. Our students graduate with a keen understanding of the science behind fermentation and the business acumen to support this growing industry.
- Immersion semester in France focused on the French wine and cheese culture
- One of only a few fermentation science bachelor-level programs on the East Coast
- Applied learning experiences incorporated through local fermentation partners
The SFU Learning Experience
Our students acquire the fundamental science background and laboratory skills, coupled with several hands-on learning opportunities. Placing their earned knowledge to work in several internship opportunities helps graduates meet the demands of any food industry, not just fermentation.
The required immersion program in France is a signature element of the Fermentation Science program that intimately explores the many facets of international wine and cheese-making, bringing coursework to life!
The Chemical Breakdown of Fermentation Science
Using the Master Brewers Association of America (MBAA) and American Society of Brewing Chemists (ASBC) as a guide, the University has carefully blended coursework and hands-on learning opportunities to maximize readiness for the growing industry.
- Chemistry Core: All chemistry students at Saint Francis are taught using the highly-regarded American Chemical Society standards. The fundamentals of our chemistry offerings focus on the building blocks of organic chemistry, quantitative analysis, and physical inorganic chemistry. Fermentation students will further their knowledge with courses in facilities, biofuels, and fermentation chemistry.
- Hands-on Learning: Our majors thrive on experiential learning. This likely will occur with our myriad of regional partners (Levity Brewing, Woody Lodge Winery, Clover Creek Creamery, and more!) who are positioned to provide real-world opportunities in the fermentation industry.
- Internships: Apply your knowledge and skills through internship opportunities in various professional settings, including Levity Brewing and Woody Lodge Winery
- Immersion Experience: A fall international experience in Ambialet, France ensures that students can participate in the harvest of grapes all the way through the fermentation process. Site visits at local creameries, such as From D'Aqui, will aid students in observing the cheese-making process in detail. Studying fermentation in France is a distinctive offering that builds an understanding of the need for high-quality products in a global economy since wine and cheese serve as integral components of European culture.
Curriculum
Students in the fermentation science program at Saint Francis benefit from a chemistry program driven by success. Using the premier standards provided by the American Chemical Society, all chemistry students graduate prepared to evaluate and communicate chemical concepts effectively. The curriculum engages students in research and activities that spark practical-based learning while also encouraging them to apply coursework in internships and other means.
Within a liberal arts and sciences tradition, students complete their program with a bachelor's degree in chemistry and a minor in business administration, providing them with elements they will need to find success!
Key Topics of Study
- Fermentation Chemistry and lab explores the role of water in fermentation and the chemical reactions taking place during the fermentation process. The chemistry of milling, mashing, and wort separation are studied.
- Design & Operation Facilities studies the principles of operation of commercial facilities and the design of commercial reactors and systems. Students will learn how to transition small-scale operations to business scale, lending great importance to this thriving industry.
- Biofuel Production emphasizes processes, source materials, purification, and the thermodynamics of the energy content. The content addresses using natural resources, sustainability, and the ethics of outsourcing energy production.
Capstone Requirement
Students in the Bachelor of Arts in Fermentation Chemistry program are required to complete CHEM 457, 3 credit capstone experience course.
Other information to include, related to this program:
Students in the Fermentation Chemistry program are required to engage in an off-campus internship with a fermentation-related company. If the internship is completed during the semester, the student will need to provide their own transportation. The students are also required to spend a semester in Ambialet France, necessitating a valid passport.
Major Requirements
- CHEM 121 - General Chemistry I
- CHEM 122 - General Chemistry II
- CHEM 122L - General Chemistry II Lab
- CHEM 192 - Chemistry Freshman Seminar
- CHEM 221 - Organic Chemistry I
- CHEM 222 - Organic Chemistry II
- CHEM 207 - Fermentation Chemistry
- CHEM 251 - Quantitative Chemical Analysis
- CHEM 292 - Chemistry Sophomore Seminar
- FERM 301 - Introduction to Food Fermentation
- BCHM 302 - Physical Inorganic Chemistry
- CHEM 392 - Chemistry Junior Seminar
- FERM 401 - Advanced Food Fermentation
- BCHM 405 - Biochemistry I
- FERM 398 - Fermentation Internship
- FERM 399 - Fermentation Internship
- CHEM 457 - Chemistry and Society
- FERM electives: 6 or more credits
Collateral Requirements
- MATH 121 - Calculus I
- MATH 122 - Calculus II
- PHYS 121 - General Physics I
- PHYS 122 - General Physics II
- MATH 215 - Introductory Statistics
- BIOL 302 - General Microbiology
Required Minor: Business Administration
- ACCT 101 - Financial Accounting
- ACCT 102 - Managerial Accounting
- MGMT 101 - Principles of Management
- MGMT 201 - Human Resource Management
- MKTG 101 - Marketing
- MIS 102 - Management Information Systems
Program Outcome
Program Learning Objectives of the Fermentation Chemistry include:
- Learn the sciences necessary to create fermentation products (cheese, sauerkraut, wine, beer, etc)
- Build the business acumen to manage the financial aspects of the fermentation industries
- Prepare for careers through practical experience in fermentation including classes, laboratories, research, and internships
- Gain an international perspective on fermentation through our Ambialet France semester
Career Opportunities
The study of fermentation science is fueled by a growing industry. In 2020, the Craft beer market was valued at $22.2 Billion, while the total beer market was valued at $94.1 Billion. Growth in the wine market is evidenced by over 11,000 wineries in the US in 2021, growing from 6,200 in 2009. Graduates in fermentation chemistry are not limited to beer and wine alone. Traditional food fermentation, including cheese, yogurt, tempah, and more is sought by many cultures.
English Language Requirements
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