An expert faculty that works together across academic areas.
Prepares graduates to pursue a master brewing license, to enter a growing job market, and for advanced study in fermentation.
Hands-on experience in SUNY Cobleskill College culinary kitchens, laboratories, and greenhouses.
Graduates pick up the knowledge they will need to work in an increasing number of professional fields that contribute to the regional and national economies.
Applied Fermentation, Bachelor of Technology (BT)
Students focus on food and beverage production from growth to manufacture
Fermented food, food products, and beverages contribute billions of dollars each year to the national and global economies. Career fermentation specialists are more sought-after than ever in the craft beverage, dairy, and food industries. These fields and many more are powerful economic drivers in New York and nationwide.
Many products we use on a daily basis involve fermentation in their production stages – bread, wine, cheese, tea, and yogurt, and even biodegradable food packaging.
Our program starts by delivering a strong foundation in topics in the liberal arts, sciences, and business. Focus then shifts to food and beverage education, from growth to manufacture. As you move through the program you will pick up practical, hands-on, real-world experience with a co-op, internship, or on-campus research opportunity, along with a senior seminar exploring case studies in fermentation science.
As a student in the Bachelor of Technology Program, you can expect courses in Food and Beverage Production, Liberal Arts and Sciences, and Business. Sample courses include:
A degree in Applied Fermentation prepares graduates for careers throughout food systems and technologies. Fermentation is practiced in all stages of product design, creation, and distribution in the craft beverage and food production industries. The need for expert professionals is growing in each of these areas – and beyond.
Your degree in Applied Fermentation will prepare you to launch a successful career as a:
Food Service Professional
Culinary Arts Professional
Food Systems Regulator
Food and Beverage Policymaker